At Harbor House Inn breakfast is included with your room.  If you stay in the lodge you can eat in the dining room that looks out at the coast line.  If you are in one of the cottages they will bring it to your place.  The policy after Covid was to eat in your room when staying in the old redwood lodge and now  it’s much nicer to be at a proper table with coffee refills and the view.  They’ve added more options to the breakfast choices and we tried some of them.  Here I’ve pictured some of the new items as well as including past photos of our in-room breakfast trays (in case you stay in a cottage).  Your breakfast includes beverage including changing fresh fruit juice.  You also get some of their milk bread (which is quite toasty and thickly sliced), butter, jam and a seasonal pastry with your entree choice.   It is a lovely breakfast that is just one more reason you should stay there when you go.    I must say Frankie mostly doesn’t eat breakfast so I only got her posing with some decorations.

Set-up

 

Food

The shirred eggs are what you got your first morning at Harbor House, now you have a choice.  They are eggs cooked over low heat then placed in the bowl with some seasonal vegetables and herbs.  They are finished with a butter sauce or vinaigrette, depending on the additions.  They are a favorite of ours.  Here are samples from couple days.

 

Congee is a rice porridge topped with soft-boiled egg.  It is usually less seasoned than the shirred eggs and eats like a bowl of comfort food.

 

The French Omelette is just that – eggs cooked thin and then rolled onto the plate.  It does not have a filling but is topped with herbs, flowers and vegetables.  The eggs stay nicely moist and it’s a good omelet.

 

Tartine is a thick slice of toasted sourdough topped with scrambled eggs, seasonal vegetables and a vinaigrette or butter sauce.  The toast was a little hard to knife and fork so I ended up picking it up and eating it that way.  This one had lots of flavor and great textures.

 

The Ricotta Pancake is a new option and is made with house made ricotta and served with apple syrup and cultured butter.  They are 2 very thick panckakes that soak up the syrup.  They are for you if you like a cakey pancake without too much sweet syrup.

 

Bacon is house cured with spent coffee grounds and smoked over oak.  It is thick, smoky and delicious and can be added to any breakfast selection.

 

A seasonal cake comes with every breakfast.   We have had berry, apple and citrus varieties.  They are all quite good.

 

These were some of the trays when we had breakfast delivered to the room: