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At the Forsyth, we’re passionate about breakfast. Each morning, our Innkeeper/Chef Tamara presents a delicious multi-course breakfast that is local, seasonal and organic, whenever possible. Special diets and food sensitivities are happily accommodated with advance notice.

Start with coffee roasted just for us, loose organic teas and a super fresh cold drink. We always offer fruit and organic hard boiled eggs as well as house made granola and rustic baked goods. A lavish breakfast “main” follows.

Enjoy your breakfast at our farm table in the main dining room, at a private table in the adjacent study, or in season, on the porch or patio.

Tamara received her training at The French Culinary Institute (now International Culinary Center) in New York City. She has worked every position in restaurants, from bartender to manager to chef, and was a pastry chef for several Brooklyn restaurants.