The Borland House Bed & Breakfast in the historic Village of Montgomery offers a full farm-to-table dining experience in their Brunch House Restaurant. The inn was originally built in 1789, and the Greek Revival addition that now serves as the intimate dining area was constructed by General Charles Borland, Jr. around 1830.
Owner and Chef Anna Frumes prepares wholesome comfort food, made from scratch with ingredients sourced from the Hudson Valley and New England whenever possible. Chef Frumes’ personal favorite is the Poached Eggs & Creamed Leeks, which is two poached farm eggs on rye bread, topped with butter cream fried leeks and black lava salt. Not only is it delicious, it’s made with love. “This is something that my mom used to make me as a child. It has a lot of meaning to me,” said Chef Frumes.
Other favorites are the Baked French Toast stuffed with seasonal fruit and ricotta, and the Cheddar Garlic Biscuits baked in a skillet and topped with homemade sausage gravy. If you’re in more of a lunch mood, try one of the weekly artisan grilled cheese specials paired with the homemade soup of the week. Enjoy your meal with a seasonal Mimosa, Bellini, or a glass of local beer or wine.
The Brunch House Restaurant is open to the public Wednesday through Sunday year round. Reservations are strongly recommended. Guests staying at the Borland House B&B are treated to brunch, and also have the opportunity to book either a private cooking class with Chef Frumes or a private five-course tasting menu.
130 Clinton St, Montgomery; 845.457.1513; www.theborlandhouse.com