A lot of places boast about their cuisine, but we don't have to...our guests rave about our breakfasts, and now about our dinners as well. Breakfast at the Featherbed Inn is a unique culinary adventure, as surprising as they are delicious and satisfying. Karen's outrageously perfect scones are always served, followed by a creative fruit course (how do charred plums with goat cheese, olive oil, and black pepper sound?), and rounded out with a main course unlike any other in the Valley (savory dishes like shakshuka or potato latkes with poached eggs and chipotle crema, or sweet dishes like pear clafoutis or lemon ricotta pancakes). We use local ingredients whenever possible, and we bring our food scraps to feed the pigs down the road at Gaylord Farm — so we are truly table-to-farm-to-table. No one leaves here hungry!

Running an inn during the pandemic has pushed us to think about how to ensure our guests won't have to worry about meals. We are now offering gourmet 4-course pris fixe dinners for our guests. Please speak with us in advance if you would like to partake and take a peek at our sample menus.

Covid has also led us to re-work how and where to serve meals safely. During the warmer seasons, guests can eat outdoors on our porches or at tables set in our gardens. When the weather won't cooperate with al fresco dining, we organize our dining room and living rooms to allow for socially distanced eating arrangements, thoroughly disinfecting the entire area between seatings. Guests staying in the Brittany and Jenny Cottages have their own fully-equipped kitchens, and the individual rooms in the Jenny Cottage (Shelley, Phillipa, and Ellen) have access to a shared kitchen.

We know that many of our guests have dietary restrictions, allergies, and preferences. Please let us know ahead of your stay if you have dietary requirements, and we will be sure to cook you up something delicious that meets your needs.