I invite you to join me for my breakfast experience following my overnight night stay with my husband at The Mill House Inn. I had visited the Inn for breakfast once before during the summer of 2014, and have been reminiscing about my unparalleled morning culinary adventure ever since. I was more than delighted to return and am even more eager to share my and my husband’s meal with you.
To start, we were greeted promptly and courtesy by the Courtney Silhan, the Assistant General Manager of Mill House Inn. She was with us every step of the way throughout our stay, and was always more than willing to extend herself in a truly genuine manner. She is the gem of the Inn.
We began our breakfast with freshly squeezed orange and grapefruit juice, as well as a spot of TAZO Early Grey and Green Tea with local honey and milk. Don’t you just love the little scissor that accompanies the honey “straws”?
We first were served a generous and beautiful platter of fresh fruit, Stony Field Farm yogurt, and granny oats granola. I always appreciate a wholesome, fresh breakfast and this was the ideal way to begin or meal.
I chose the Chicken & Wild Mushroom Hash with Vermont goat cheese, sweet onion, and yukon gold potatoes with scrambled eggs. My husband ordered the Egg White Scramble (though he chose for his eggs to be served with the yolk scrambled) that is artfully prepared with asparagus, broccoli, lucky’s “real” tomato, mushroom, roasted red pepper, spinach, and sweet onion.
To split, we had their pancakes made with wheat from Amber Waves Farm and cartelized sliced bananas, and a dash of cinnamon and powdered sugar served with Vermont maple syrup. The pancakes were fluffy, and gently sweetened from the bananas and dusting of the sugar.
I was especially fond of their choice in condiments. To pair with my hash, I used Sir Kensington’s Ketchup, which was not too sweet or salty, and added a pure, bangin’ kick of even more flavor to my dish. The Inn takes great care in choosing their local vendors, farms to work closely with and do business with from across Long Island, upstate New York, and New England. I must say they are perfectionists just like I am. No detail is every overlooked at this lovely spot.
The talented Chef Carolyn Stec is behind the culinary wheel at Mill House Inn. Hailing from Chicago, this summer is going to be her second season as Chef. “Courtney and I went to college together. J, Courtney’s husband and General Manager, offered me a job as the chef. It’s definitely a different clientele and atmosphere. You are right by the beach, and you sometimes forget that because of how unique each section of town is.”
Gary, our co-owner (owns with his wife, Sylvia), developed the menu. Current special menu items Chef Stec creates, including the occasional Banana Cranberry Granola Muffins, and the pancakes found on the menu. Local businesses and farms Chef works closely with include Carissa’s Breads, Pantigo Farms, Balsam Farms, East End Mushroom Company, and Joe and Liza’s Ice Cream. “There are a couple of other farms we would like to work with as well come summer, [as] we will be seeing more vegetable-based dishes on the menu, and incorporating more gluten-free options.”
“Our ‘Nack Bar is very popular. People are always surprised by how extensive our breakfast is. “We offer Death Wish Coffee, Baby’s Coffee, La Colombe Coffee, Cappuccinos from Irving Farms, Balsam Farm Kale Chips, and more. [In the summer] we have beach chairs, and towels, and we will pack up a food basket for you, perhaps with our cheese and charcuterie plate. The Inn has permits for the town and village.”