Another Second Penny Inn
870 Pequot Trail, Stonington, CT  06378

Winner, Best Breakfast in New England,
Arrington's Book of Lists 2005 making Another Second Penny Inn one of the top 3% of B&Bs in North America.
(Sadly, Arringtons Magazine folded the next year.)

Coffee, tea, hot chocolate, baked goods and the savory snack bowl are available in the dining room around the clock.

Offered on weekend mornings and holidays:

Offered on weekday  mornings (Monday~Friday):
Breakfast Times
Our famous five course breakfast is served on weekends and holidays in the dining room, typically at 8:30 or 9:30 a.m.  Slightly earlier times may be possible so please inquire. 

On Sundays, guests may have breakfast served at 8:30 a.m. or, for those wishing to sleep late, a self-serve is set out about 9:30 when the innkeepers leave for church.  Late May to early September, our church switches to an earlier summer schedule and the self-serve option only is available beginning at 8:30.

Continental weekday breakfast is available in the dining room from 6:30 a.m. onward.


Our menu uses seasonal ingredients and highlights New England recipes.  (A typical Saturday morning is below.)  Sandra bakes "from scratch" coffee cakes, muffins, scones and more.  Jim creates a fruit course of vanilla poached pears, fresh berry compote or cider-sauteed apples with yogurt among other possibilities.  He also whips up an assortment of homemade sorbets to finish off your meal! 

Among our various possibilities:

Baked Goods:  Doughnut Muffins, Blueberry Muffins, Coffee Cake, Scones (from a 19th century railroad recipe), Pumpkin Muffins, Boston Muffins, Graham Gems ... the list is nearly endless!
Fruit Course:  Baked Grapefruit, Drunken Apple Parfait, Tropical Fruit Salad, Sliced Bananas with Cashews and Cream, Citrus Compote, Melon Balls with Maple Orange Sauce, Vanilla Poached Pears, Cinnamon Peaches and what ever's fresh and seasonal.
Cereal Course:  Oatmeal, Cream of Wheat, Cream of Rice (all made on the stove), assorted cold cereals.
Breakfast Entree:  Scrambled Crab on Saturdays, Sundays is French Toast (could be Blueberry Stuffed French Toast, Cranapple French Toast, Eggnog French Toast, Cinnamon French Toast), Egg Thingie (puff pastry baked in the oven with Swiss cheese, egg, chives and butter), Denison House pancakes (our own recipe), Baked Oatmeal, Buttermilk Waffles, Summer Scrambled Eggs (eggs from our chickens, cream cheese and herbs from our garden), Garden Quiche.  Depending on the entree, a choice of bacon, pork sausage, turkey sausage and soy sausage may be offered.
Dessert:  Lemon Custard, Wild Berry Sorbet, Champagne Sorbet, Citrus Sorbet, Strawberry Sorbet.

Saturday Morning Menu
(or, an Example of What a Guest Might Expect)

Coffee, Teas, Hot Chocolate
Orange, Apple, Grapefruit, Cranberry, Tomato Juice (Sweet Cider in Season)

Doughnut Muffins

Baked Grapefruit

Hot or Cold Cereal of Choice

Scrambled Crab (Eggs, Fresh Crab, Cream Cheese and Chives)
Stuffed Mushrooms
Baked Tomato
Toasted Bread with Strawberry Preserves and Marmalade

Wild Berry Sorbet, Champagne or Citrus Sorbet
European Wafer Cookie

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