The innkeepers are pleased to offer Danskammer guests a hearty, multi-course breakfast that we source from our own gardens and from local purveyors of meat, eggs, dairy, grains, vegetables and fruits in the surrounding Hudson Valley. In season, breakfasts incorporate fresh ingredients; in winter, preserved or dried products may predominate. Danskammer breakfasts typically start with an initial course of fruit and/or yoghurt and then feature a protein (eggs, bacon, sausage, or ham), seasonal vegetable sides, and some grain-sourced item (pancakes, waffles, French toast, baked goods), along with an assortment of hot beverages. Breakfasts change daily, vary across the seasons, and frequently feature creative explorations of dishes that the innkeepers have experienced in their travels. Breakfast menus are published daily on a menu board in the Downing Garden Room the prior evening. Freshly brewed coffee and tea are typically available about 30-45 minutes prior to the initial breakfast seating. Also, an assortment of self-serve coffees and teas are available 24 hours a day at the beverage bar on the third-floor Church Lounge.

Guests are asked to alert the innkeepers of any food allergies or any food preferences at the time of reservation. The innkeepers also try to accommodate business or vacationing guests who may require an early departure by providing them an early, simpler breakfast option or a to-go bag.

Typically, breakfast is served in the east-facing Downing Garden Room, which offers abundant morning light. When the weather is pleasant, we sometimes serve breakfast out-of-doors on the Olmsted Patio, under the cover of large sun umbrellas and adjacent to our herb garden and cottage flower borders. If a larger group is traveling together, the innkeepers will be pleased to offer them breakfast in other spaces, such as the Cropsey Dining Room.