Amerscot House Inn breakfasts are memorable and, when your schedule permits, leisurely.  They are served at the communal table in the dining room, at smaller tables (seating 2 to 4) in the living room, conservatory, or out on the screened porch.  Where you sit is your choice, though the time of year will often play a part in your decision – the porch is lovely in the summer, though a tad chilly later in the year!

To begin, there are fresh-squeezed fruit juices and tea or coffee.  Follow this with a visit to the sideboard for cereals, granola, yoghurts, fresh fruits, cheeses, home-baked pastries, and home made fruit compote.   While enjoying these, your choice of cooked entrée will be prepared by the owner, Viki Carter.  Then, how about another pot of coffee and a home-made Danish pastry or blueberry scone to finish everything off?

We use only the finest ingredients; these are organic and produced locally whenever possible.

Our eggs are organically produced in Massachusetts.

Our bacon is cob-smoked, thick- sliced and maple- cured and comes from Vermont – we use it because it is, quite simply, the best.

Our sausages are pork chipolatas from Idlewylde Farm in Acton, Massachusetts.

Our orange juice is fresh-squeezed and contains absolutely nothing but oranges.

Our fruit comes from local orchards and farms whenever possible – come and stay in the Autumn when the Stow orchards produce the finest apples and cider around.

Our scones, pastries and fruit breads are made at Amerscot House Inn by Viki.