Scrumptious Breakfasts at the Bridges Inn

Aaahh, the joy of waking up to the smell of Chef David’s homemade bread and his delectable breakfast is one of the reasons our guests keep coming back to the Bridges Inn! We take pride in our acclaimed breakfasts, which are bountiful, varied, healthful, and tasty; and the presentation is part of the experience. Many first-time guests choose the Bridges Inn because our guests rave about breakfast in their online reviews.

Chef David taking a loaf of bread out of the oven

We can never have too much of David's homemade bread

The word “scrumptious” comes up in many of the reviews of our multi-course breakfast, which we serve in the formal dining room on bone china with sterling silver and cloth/linen tablecloth and napkins. We have enough sets of china that you’d have to stay here quite a few days to see the same china twice. The abundant breakfast fare is typically served buffet-style with fresh flowers as a centerpiece.

Dining room table set for breakfast with a beautiful floral arrangement

Dining room table set for breakfast with dahlias as centerpiece;
the pitcher of dark orange juice is freshly pressed carrot juice

Coffee and tea are available 24/7 at the Bridges Inn, and guests typically come down early for freshly brewed coffee. Plus there are plenty of fruit juices from which to choose. (Shown above, freshly pressed carrot juice, sometimes served in addition to orange juice, tomato juice, and cranberry juice.)

Breakfast is typically served between 7:30 and 9:30 AM, determined the night before, based on the guests’ needs/schedules. We also take guests’ dietary requirements and preferences into consideration. Arrangements can be made for something to go for those who must eat outside of regular breakfast times.

We use many locally produced ingredients and products, such as local maple syrup, locally roasted coffee, and in season, fresh vegetables and herbs from our own garden and locally grown produce. We always serve plenty of fresh fruit, frequently in Susan’s carved watermelon basket, which is a favorite. We also make the best of seasonal fruit by making fruit breads, apple crisp, blueberry muffins, cherry or peach cobbler, and more.

David's apple crisp (on left) and Susan's carved watermelon basket

Freshly made cherry cobbler

We always serve at least one egg dish, such as a quiche or frittata, and provide eggs-to-order on request. Chef David comes up with some unique offerings, such as using breaded baked eggplant slices instead of an English muffin for the base for something like eggs Benedict. He might use large portabella mushrooms as the "pie crust" for a quiche or other egg dish. Shown below are breaded baked eggplant slices topped with a poached egg, roasted red peppers and spinach, a homemade cream sauce, and melted cheese.

Breaded, baked eggplant slices topped with poached egg, roasted
red peppers and spinach in a cream sauce, and melted cheese

We typically serve at least one breakfast meat, such as sausages, bacon, or ham. We find that many people do not make bacon at home so they are delighted to wake up to the smell of bacon

Plus, we often serve potatoes and/or vegetable accompaniments.

Our menus vary from day to day, and if you’re here for several days, we’ll come up with a different menu every day.

If you’ve never stayed at the Bridges Inn at Whitcomb House, give us a try. Our guests tell us our breakfasts are phenomenal! 

New Photos of the Interior of the Inn

We have owned the Bridges Inn for over 12 years and had never had the inn professionally photographed. We recently had Mark Corliss Photography / Multi-media Creations over for a day to photograph the inside of the inn. One of the benefits of waiting so long is that we have enhanced the rooms with changes such as new furnishings, bedspreads, wallpaper, and refinished hardwood floors over the years.

The main motive for getting professional photographs of the rooms was to update our website, which we are in the process of doing. Meanwhile, I am offering a sneak preview of the interior of the inn.

Guests enjoy hanging out in the double parlor, whether to socialize or play board-games with friends or to listen to music or watch TV. There's also a computer with a printer for guest use. And note on the lower left corner of the photo is our 70+ year old Christmas cactus, still in bloom.

Panoramic view of double parlor (aka the living room)

The formal dining room is where our bountiful, scrumptious, breakfasts are served on bone china with sterling silver and linen tablecloth and napkins. Guests also use the dining room during the day for coffee, tea, a snack, or simply to chat with one another.

Panoramic view of the dining room

All of our guest rooms are named for the nearby covered bridges. Each guest room is uniquely decorated and has plenty of amenities, such as in-room coffee makers, complimentary bottled water and chocolates, and air conditioning in warmer months.

The Coombs Bridge Room has an antique wood queen-size bed with pillow-top mattress with warm green and gold décor, cable TV, and a private (en suite) bathroom.

The Coombs Bridge Room

The spacious, comfortable, Thompson Bridge Room has a king-size bed with a four-poster bed frame with a headboard with inlaid wooden detail, cable TV, and a private (en suite) bathroom with an oversized shower.

The Thompson Bridge Room

The Ashuelot Bridge Room has two twin beds, pleasant blue and rose décor, cable TV, and a private bathroom across the hall (we provide bathrobes).

The Ashuelot Bridge Room

The Slate Bridge Room has a brass queen-size bed with pillow-top mattress and the Victorian pink and white décor give the feeling of centuries past. The private (en suite) bathroom has a bath tub in addition to a shower.

The Slate Bridge Room

 The Carlton Bridge Room has an antique wood double bed with regal, romantic burgundy and green décor, cable TV, and a private (en suite) bathroom.

The Carlton Bridge Room

We welcome you to come and experience the Bridges Inn at Whitcomb House. Enjoy our memorable breakfasts and one of our comfortable guest rooms. To make a reservation, call us at 603-357-6624 or visit our website and click on our Reservations button to make a reservation.

Best wishes from innkeepers Nick, David, and Susan

Photo by Mark Corliss