Inn Season caters to vegetarian and vegan diets, but you don’t have to be a herbivore to appreciate their lovingly-prepared organic, locally-grown, homemade food. Brunch is served on Sundays only so it gets crowded, but it’s worth the wait.
I always get the frittata, which is made with organic free-range eggs, herbs, cheese, and whatever is in season and available locally. The frittata pictured here was made in the middle of winter, so obviously not a lot of fresh veggies were in season at the time. This one was made with pieces of Inn Season’s delicious housemade veggie burger–a combination I probably would never have ordered if I didn’t already know how delicious this frittata always is. It was divine. The frittata is always served with a selection of tasty sides–roasted Yukon Gold potatoes that are both crispy and soft, Inn Season’s yummy homemade cornbread, a few pieces of sweet smoked maple tempeh, and a delightful, slightly spicy aioli.
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