Pond Mountain Inn

A Vermont Bed and Breakfast Complete with Dramatic Mountain Views


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Incredible Breakfast Diversity

The morning begins with fresh seasonal fruit— an assortment of five types of melon and berries. “Elegant, Local and Delicious.” is how our guests describe the morning’s first course.  From exotic fruit, Asian mangos, to locally grown berries, fall apples from Champlain Orchards, to the best and freshest melon found in surrounding markets. We serve mostly local, organic fruit provided by family farmers…

Fresh Georgia Peaches—Local Blackberries and Blueberries, and that’s our mint leaf…

Raspberries and Blackberries from Champlain Orchards.

Philippine Mango or the Manila Mango are the Sweetest Variety.

Sometimes, it’s just about the morning view… and, those are Rainier cherries.

In late-spring, summer, and early fall, our legendary gourmet farm-to-table breakfasts are served al fresco surrounded by perennial gardens, early sheep pastures and lush undisturbed distant mountain views, “It’s just magical here, and one of the prettiest outside dining spots in Vermont!”

See Our Complete Breakfast Menu

 


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French-Style Omelettes at Pond Mountain Inn

Dakin Farm Big Link Smoked Sausage and Shredded Pan-Fried Potatoes with Seasonal Garnish.

Today’s Omelette Interior has Chestnut, Lion’s Mane and Oyster Mushrooms.

Our signature French crêpe-like omelettes may be the best farm-to-table omelette you’ve ever had. We only use freshly harvested mushrooms from a local farmer, while all our omelette ingredients are locally sourced. See our menu to read why our guests return year-after-year for Chef Kay’s omelettes, and all our exquisite collection of breakfast dishes.

See Our Complete Breakfast Menu

 


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Breakfast Sushi… at Pond Mountain Inn

Our guests loved Kay’s new breakfast delicacy… Wild Alaska Smoked Salmon filled with a light and fluffy spinach and red onion scrambled egg… See our breakfast menu, one of the finest in New England! Pond Mountain Inn Breakfast Menu.

 


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Vermont Sausage Makers

 

We found out why handmade sausage making is an art that few can master. Surprisingly, we learned quickly, great family fun, and yes, this is the pork that we raised in 2022—incorporating innovative ingredients, championing sustainable farming and gained a following for our exceptionally fresh, and not to mention delicious, breakfast dishes. Good sausage is all about balance. Balance of salt and savory, balance of meat and fat, balance of spices and herbs—and red wine! We’ll be sharing the 20 lbs. of sausage we made for our guests—it’s delicious! Whether visiting for wellness, adventure or a culinary-focused retreat, Pond Mountain Inn offers a full immersion into the Vermont experience. Our breakfast menu is largely sourced from locally grown and foraged ingredients, and may be the nicest outdoor breakfast dining in Vermont!

#farmtotable #vermont


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Gratin de Pommes de Terre at Pond Mountain Inn

Gratin de Pommes de Terre

Gratin de Pommes de Terre, which literally means, “apple from the earth.” The word pomme used to mean “fruit” in Old French—we serve this as a breakfast side dish, and a “must have” for our French guests when visiting from Montreal.

This is one of the most traditional French side dishes for any kind of meal, from lunch to an elegant dinner, whether you follow the French gratin dauphinois traditional recipe or not, a potato gratin is always a good choice—it’s as simple as it is delicious… potatoes, sour cream, cheese, onions and finely chopped mushrooms. Recipes are easily found for this ubiquitous French breakfast or dinner companion.

See Our Complete Breakfast Menu

 

 


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Cooking with Gourmet Duck Fat

We use duck fat in a few of our breakfast dishes. Duck fat has long been a staple in French cooking and in the professional kitchen. And, Duck fat is considered a healthy cooking medium with many benefits. With a smooth delicate, subtle flavor, and a high smoke point, it’s perfect for high-heat cooking—duck fat just makes everything taste better, from poultry to potatoes, meat to fresh vegetables. This gourmet duck fat cooking oil spray is the only duck fat spray available in the world—it’s all natural with no added preservatives or artificial ingredients, GMO & gluten-free.

Take a look at our extraordinary breakfast menu: https://www.pondmountaininn.com/breakfast-menu

Cornhusker Kitchen’s Gourmet Duck Fat Spray

We always have something interesting going on at Pond Mountain Inn!

#duckfatspray

 

 


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Vermont Wagyu Eggs Benedict for Two

Our eggs, straight from the nest—known for their rich yellow yokes are delicately poached that rest on tender slices of Vermont Wagyu Steak and a buttery Vermont English muffin. Once the breakfast stack is complete, we drizzle homemade creamy hollandaise sauce with just enough fresh lemon juice to give the sauce that ultimate subtle tangy flavor, then finished with chives from our garden.

Our Vermont Wagyu Steak is seasoned modestly with salt & pepper, and grilled to perfection. So tender that slicing each piece of Wagyu takes less effort than it takes to slice through a wedge of Camembert. It’s nearly impossible to describe the tenderness, slight chew and juiciness of what now has become the best steak we’ve ever tasted. Each of our Wagyu Steak offerings has consistent well-developed marbling throughout, with an interesting outer-layer of savory fat that is hand-trimmed prior to serving certainly contributes to the extraordinary flavor composition.

Vermont Wagyu Eggs Benedict Served…

Vermont Wagyu Served Medium Rare on the Side…

Vermont Wagyu Prepared Rare or Medium Rare…

Cast Iron Pan-Seared Vermont Wagyu Seasoned with Salt, Pepper and Butter…

Vermont Wagyu Steak Eggs Benedict for Two is only served at Pond Mountain Inn, Located in Wells, Vermont.

See Our Complete Breakfast Menu

 


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Off-Menu Breakfasts

Authentic Chorizo and Eggs

Delicately Fried Farm-Fresh Egg

Hearty Vegetarian Hash Breakfast Skillet with Poached Egg

Our menu changes subtly with seasonal produce and availability of interesting local ingredients. We are committed to serving classic breakfast cuisine with the finest quality ingredients, along with a similar focus on impeccable guest service. In addition to one of the finest breakfast menus in New England, we also strive to create new and exciting breakfast dishes for our guests.  

Just to give you an idea of our “off menu” breakfast dishes, here are three favorites… Authentic Chorizo and Eggs with crispy diced potatoes topped with a perfectly poached egg and choice of hot sauce. And, for those wishing for a lighter breakfast, we serve a delicately fried farm-fresh egg over Dakin Farm bacon and organic pea shoots. Last, we serve a Hearty Vegetarian Hash Breakfast Skillet with Poached Egg, which is made with as many local vegetables and ingredients as we can find.

 

See Our Complete Breakfast Menu

 

 


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Classic Brioche French Toast

There are several stories about the origins of French Toast… the earliest recipe can be found in the 5th century AD, near to the collapse of the Western Roman Empire. And, we’re certainly not suggesting that there’s a correlation between the rise in popularity of Pan Dulcis (French Toast) and the fall of the Roman Empire. The next story has a man by the name of French—Joseph French, creating this breakfast dish in 1724—Joe advertised it as “French Toast”, and by leaving out the apostrophe, he created the confusion between French, the person and the country. Now, join us at Pond Mountain Inn on November 28th to celebrate National French Toast Day!

See Our Complete Breakfast Menu

 

 


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Vegetarian Breakfast Eggs Benedict Florentine at Pond Mountain Inn

Our farm-to-table Eggs Benedict Florentine served this morning al fresco combine the culinary skills of creating the perfect poached egg, homemade tangy hollandaise sauce, sautéed spinach and garlic with a thinly sliced homegrown tomato on a toasted Vermont English muffin. This is a guest favorite whether vegetarian or not.

Many consider Eggs Benedict Florentine a somewhat simple adaptation of eggs Benedict, the dish is thought to have originated with Catherine de Medici, the Florence-born wife to France’s King Henry II. Legend has it the young queen was particularly fond of spinach… And, most agree that Eggs Benedict originate from New York City—now, its precise origins become a little murky. Delmonico’s, in Manhattan say it was created in their kitchen in 1860, and another account has a hungover retired Wall Street banker wondering into the Waldorf Hotel looking for a “hangover cure” and ordered what has now become the traditional ingredients of the classic Eggs Benedict.

What makes our Eggs Benedict Florentine, and our Eggs Benedict so delicious is that we only use all local ingredients—our eggs come directly from the farm, and sometimes within a few hours of being laid. Generally, chickens lay their eggs either in the early morning or mid-morning, usually within six hours of sunrise, but sometimes there are already eggs in the nesting boxes when our neighbor opens up the coop. Occasionally, we have duck eggs, for those looking for something distinctive.

See Our Complete Breakfast Menu