About the Inn

Martha's Vineyard Bed and Breakfast Owners Welcome to our home. Martha’s Vineyard Bed and Breakfast was built in 1852. It was lovingly and painstakingly renovated and was opened as a Bed & Breakfast in 2000, and became our home in July of 2004. Since opening for business, Martha’s Vineyard has welcomed its guests with open arms.

You may come to us as a stranger,

 but will leave us as friends.

We look forward to seeing you soon.

Lou & Ginger

 

 

Our parlor invites you to make yourself at home. Feel welcome to cozy up by the fireplace, enjoy playing games or watching a movie on our flat screen TV. Enjoy a glass of wine with friends or simply sit quietly and read a book or magazine. Martha's Vineyard Quiet Romantic Parlor

 

Camera man If our rooms aren’t enough to take your breath away, perhaps our scenic views will be. Enjoy the splendor of our gardens, watch the birds feed while sitting on the wrap-around verandah, or take a stroll by the pond and find a park bench tucked under a tree.

 

Our breakfasts are an experience all by themselves. You may enjoy caramel apple pancakes, only one of our many menu items, always homemade and flavorful. Lou will make sure that your coffee cup never runs dry, while Ginger prepares each scrumptious course in the kitchen. Martha's Vineyard Photos 2 001

Baked Blueberry French Toast
  • Spray 13 x 9 baking dish
  • Break into small cube-size pieces 1 loaf of Italian bread (minus crust)
  • Place 2/3 of bread cubes in bottom of baking dish
  • Sprinkle 1 cup of fresh or frozen blueberries over bread
  • Cut into 1″ cubes 8 oz of cream cheese and place over bread & blueberries
  • Top with remaining bread cubes
  • Mix together 12 eggs, 2 cups of milk, 1/3 cup of maple syrup
  • Pour mixture over bread in baking dish, cover and refrigerate overnight
  • Remove from refrigerator 30 minutes prior to baking
  • Preheat oven to 350
  • Bake covered for 30 minutes. Uncover and bake 15 more minutes or until center is set and top is golden brown.
  • Meanwhile, heat 1 cup water, 1 cup sugar, and 2T corn starch on stove until bubbly, cook 3 minutes
  • Add 1 cup of fresh or frozen blueberries and cook until berries burst and syrup thickens slightly – pour over French toast when served.