Making it downstairs for a full, gourmet breakfast is as much a part of the Isaiah Clark experience as lively conversation, a relaxing walk and a good night's sleep! If you even consider sleeping in, simply banish the thought. Innkeeper Philomena is a trained chef and her morning kitchen activities are anything but routine. 

The breakfast menu changes with the seasons and with the availability of locally grown fruits and vegetables. If it's cranberry season, you may discover a tasty burst of tangy fruit inside a yogurt confection or a batch of piping hot muffins



Click here to view a Virtual Tour of the Dining Room.

Your morning meal begins with fresh fruit, followed by an egg dish (quiche, omelettes, egg casserole, etc.) or a bread entree (waffles, French toast, pancakes, etc.), accompanied by the chef's choice of bacon, ham or sausage on the side, fruit juice and a selection of specialty coffee and tea. We are happy to accommodate those with special dietary needs (food allergies, vegetarian options, gluten-free, etc.) 

While enjoying your breakfast, chat with friends and family, swap stories with the innkeepers, leaf through a local newspaper or start planning your perfect day on the Cape with some brochures from local attractions (you'll find them in the racks near the fireplace in the Parlor).   

 

Recipe for Isaiah's Incredible Quiche - "Simply" Delicious

This recipe is for a 9” pie (serves 6). For a larger pie, adjust the ingredients. 

4 eggs
1 cup of half & half  (or ½ cup each of milk and half & half)
3 ½ cups of shredded Monterey Jack cheese
1 ¾ cups of shredded Swiss cheese
¼ medium onion, grated
Crust for 9”pie
Nutmeg (dash or to taste)
Tabasco sauce (2 shakes)

Prepare and roll piecrust. Arrange in 9” pie pan, roll excess edge and flute (a mix or ready-made crust is fine if preferred). Mix cheeses together by tossing lightly until the mix is even. Add in grated onion until evenly distributed throughout the cheese. Be careful of clumps of onion. Put the cheese mixture into the raw pie shell and spread so the shell is full to just below the fluted edge. Beat eggs and add half & half, nutmeg and Tabasco. Pour egg mixture into crust until the cheese is just covered (so not overfill or the quiche will overflow when cooking). If there is not enough liquid, add more half & half until the desired fullness is achieved. Bake in a pre-heated 400º oven for one hour or until a toothpick comes out dry. Allow 15 minutes before cutting and serving. Enjoy!




Local Telephone (508) 896-2223, Fax (508) 896-2138
innkeeper@isaiahclark.com, www.isaiahclark.com
Located at 1187 Main Street (on Historic Route 6A) in charming Brewster, Massachusetts 02631




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