Another
Second Penny Inn
870 Pequot Trail, Stonington, CT 06378
860-535-1710
innkeepers@secondpenny.com
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.
Guests may
choose from one of three
breakfast options:
- Breakfast on the Go
- For the guest who needs to make an early departure,
takeaway a muffin, piece of seasonal fruit, the famous "egg thingie"
and juice and hot beverage. Please request "Breakfast on the Go"
as early as possible the day prior and it will be waiting for you to
grab on your way out the door.
- Deluxe Five Course
Breakfast at Table
- Homemade Baked Goods
- Seasonal Fruit Course
- Choice of Hot or Cold Cereal
- Breakfast Entree
- A Wee Scoop of Homemade Sorbet to End
- Choose from tea, coffee, hot chocolate and five fruit
- Continental/Budget Breakfast
- For the guest electing this option when making a
reservation, choose the time and juice, muffin and seasonal fruit will
be delivered to your room, a "bag breakfast" for those who prefer a
lighter breakfast (or have a lighter pocketbook!) Budget
Breakfast does not include table service in the dining room.
Breakfast Times
Our famous five
course breakfast is served Monday through Saturday in the dining
room. Hours vary depending on the time of the year, but generally
breakfast is available at table at 8:30 or 9:30, guest's choice.
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 buffet 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 buffet option
only is
available beginning at 8:30.
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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