88 North Main Street, Kent, Connecticut
(860) 927-1788
peter@starbuckinn.com
Book Now
Breakfast

photo-2Guests expecting a continental breakfast will be disappointed. Why? Because we do a healthy breakfast made with local ingredients and it’s different every day.

Local farm fresh eggs with chives from the garden, homemade home fries with bacon and sausage, pancakes, pastries and yogurt and fruit parfaits might be on the menu on any given morning.

Borrowing from English bed and breakfast tradition, high tea is served from 4 p
m in the afternoon. Legend has it that the Duchess of Bedford (1788-1861) complained of lack of energy in the afternoons and instituted a “high tea” featuring light fare such as crumpets, scones, crustless sandwiches and pates to keep her going until dinner.

The emphasis was on conversation and presentation, a tradition Ms. Wolfe will continue with her array of cookies, breads, pastries, and whatever is appropriate for the guests, the time of year, and even the weather.

Starbuck Inn’s Delicious Recipes

Check out the recipes served at Starbuck Inn.


  • 1 can of Underwood White Meat Chicken spread
  • chopped green pepper to taste
  • large tablespoon of Gourmet horseradish sauce
  • freshly ground pepper
  • serve on Pepperidge Farm white bread


  • 1 cup lobster meat
  • 1 cup pared shredded apples
  • 1/2 cup of mayonnaise
  • fresh ground peeper
  • chili powder for added flavor
  • serve on water crackers or Pepperidge Farm white bread

(lobster may be substituted with crabmeat)


  • Chop and sauté large onion in olive oil
  • Boil 2 lbs of red potatoes
  • Season onions with garlic power, oregano, chili powder, and fresh ground pepper
  • When potatoes are cooked, combine with onions and cook on low heat fro 10 min.
  • Garnish with parsley


  • Heat large skillet with 2 Tbsp. Wesson Oil over medium-high heat.
  • Combine:
  • 2 cups of buttermilk pancake mix
  • 1 1/2 cups of half-and-half
  • 2 eggs
  • 1/2 cup of fresh picked Skiff Mountain blueberries
  • When the middle of pancake bubbles, flip over and cook until golden brown
  • Servings: 12-18


  • 12 eggs
  • 1/2 pound of bacon
  • 1 8-ounce carton low fat sour cream
  • 1 cup shredded Cheddar cheese
  • Soft scramble the eggs with a little milk. Dice and fry the bacon. Place a layer of eggs in the bottom of a casserole dish. Spread with sour cream. Layer the bacon over the sour cream and top with cheese. Bake in a 350 degree oven for 20 minutes. This can be made the day before and baked in the morning. Rich and yummy!
  • Serves: 6 to 8

(for a different taste experience, substitute bacon with sausage)


  • 7 eggs
  • 1 cup milk
  • 2 teaspoons sugar
  • 1 pound Monterey Jack or Muenster cheese, grated
  • 4 ounces cream cheese, cubed
  • 1 16-ounce container small curd cottage cheese
  • 6 tablespoons unsalted butter
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • pinch of fresh chives
  • Beat together the eggs, milk, and sugar. Add the cheeses and butter. Mix well, then add the flour and baking powder. Pour into a greased 9×13-inch glass baking dish. Bake in a 325 degree oven for 45 minutes or until knife inserted in the center comes out clean. This may be made ahead of time and refrigerated. If the pan goes from refrigerator ot oven, bake 60 minutes.
  • Serves: 12


  • 1/4 cup butter melted
  • 10 eggs beaten
  • 1/4 cup of milk
  • 1 8 oz pkg low fat cream cheese
  • 1 lb bulk sausage cooked
  • 1/4 tsp fresh ground pepper
  • In a 9×13 baking dish melt the butter. Spread with sausage and cream cheese (in pieces). Combine eggs and milk, sprinkle with pepper and pour over top. Bake at 350 degree for 25 minutes or until firm.
  • Serves: 10

 

Blueberry-Pancakes1

diningroom2EDIT