Overnight Oats from the Mill House Inn Breakfast Manu
Amagansett Scramble at the Mill House Inn
I will stray from the normal, what we hear so often... As Tony Bourdain often said ‘my food generally comes from a farm and I mostly eat it on a table!’ So let’s discuss what really matters...
Chef Carolyn, in her blog 'The Delicious Difference,' often commented on who was at her kitchen door with local food that reached her kitchen and would never see the inside of a market. From those thoughts, Chef has re-imagined the MHI Breakfast Experience: a three-course menu with tastes of the very best of the East End.
Our menu will change in sync with the availability of what's fresh and new in the East End’s Larder. The MHI Newsletter and our Instagram will let you know what's new and special in our kitchen!
So why can't Breakfast have Dessert to celebrate its final course? According to J, our Captain of Caffeine, it should have just that, a signature finale! Hence our new breakfast menu has a reason to order another espresso, you need something to compliment your dessert course!
Blueberry Pancakes for Dessert!
The Farmers & Food Artisans who nurture our food are listed below, so much of what we prepare originates from their larder. They are our friends and family, without their hard work our breakfast would not be remarkable.
Quail Hill Farm - Peconic Land Trust . Amber Waves Farm . Mecox Bay Dairy . Five Acres Farm . La Fermiere . Flavour Fields . Koppert Cress . Gianforte Farm . Satur Farms . Happy Valley Meat Company . Open Minded Organics
Amagansett Scramble from the Mill House Inn New Breakfast Manu
MHI Great Smokey Omelet
'THE MILL HOUSE INN GUESTS GET IT!'
Says Steve Ringel, Executive Director, East Hampton Chamber of Commerce in The Independent
Best Breakfast In The Hamptons
‘’The best breakfast in the Hamptons, probably in all of New York, starts with an unbelievable coffee menu featuring “small farm” gourmet coffees prepared just for you. Fresh local fruit, organic yogurt, local breads, and homemade granola are followed by the most incredible omelets, pancakes made with local milled flour, and specials to make you think you are in breakfast heaven.
‘The catch? You can’t buy the best breakfast in the Hamptons, you must stay at the Mill House Inn, one of our East Hampton Chamber of Commerce members.
‘The Mill House Inn, with 10 luxurious rooms, has had the honor of winning almost every accolade a property can be awarded, including Travel+Leisure’s “Inn of the Month,” New York Magazine’s “Top 10 Hotels in the Hamptons,” and Zagat’s “Top 50 Small Hotels.”
Interestingly, that last distinction from Zagat’s also came with a coveted rating of “28″ for food — despite serving only breakfast and not being open to the public!
‘Hosts/managers “J” and Courtney will make sure your experience is beyond anything you imagined possible. The level of hospitality is truly special.
‘Stop in the Inn and say hello. There are always fresh-baked cookies and yummy treats in the snack bar, ask J for a cup of coffee, and see for yourself.’ Thanks Steve!
Mill House Inn Dining Room Set For Breakfast
Why we cook… As cooks we accept the responsibility to nourish the body, mind and soul. Whether preparing family dinner for the holidays, a cocktail party for friends, a clambake on the beach or a bbq by the pool, food is the delight that draws us all together. We must purvey the best product, prepare and cook to thrill the senses! Appearance, aroma, taste and texture are of paramount importance. The table setting, décor, music & flowers must enchant our dining companions. Food so simple & perfect it reaches for the stars, or the renaissance of a very special “culinary moment” so long forgotten! All in all we cook to amuse, we cook for the smiles!
'Being a true local to East Hampton, I love that our menu represents the people and places that I grew up to love.’ Courtney Silhan
'Making friends with the Farmers and walking the fields of the Hamptons, drove me to want to put the amazing local flavors to the plate for all to experience.’ Chef Carolyn
'We have been given the opportunity to experiment with new flavors and ingredients to broaden our skills and tantalize our guests’ taste buds' Melina Lopez
'Breakfast to so many people is the same thing each day. We want to break down that wall with the best damn coffee they have ever had followed with an appetizer, a main entree and YES a mother f-ing dessert in the morning. Because “Why not!?! And we will also bring them hot sauces that are layered and designed just for a breakfast experience.’ J Silhan
Lee Iacocca 2005 - Credit J. Emilio Flores for The New York Times
Lagniappe - A short story about how an Automotive giant influenced the food at Mill House Inn
The world and the automotive industry just lost a great man in the passing of Lee Iacocca. Godspeed Lee, I hope to join you for another cigar someday not too soon!
Lee Iacocca and friends were sitting down after breakfast at the Mill House Inn back in the early days, maybe 2001. A comment was passed along that breakfast at MHI was just like airplane food. Some of Lee's guests were quick to comment, to defend our breakfast. Lee was quick to chime in that he remembered air travel when food had no fixed menu, you asked for something prepared to your liking and the kitchen said it would be their pleasure to make you anything imaginable! Thanks Lee…
Gary
