So I have some good news and bad news. Let’s go bad news first. The Beach Plum Inn is no longer serving dinner. I am a little sad about this, but let’s move on. The good news is, that the Beach Plum is now serving breakfast.
Chef Josh Aronie, who will be opening the Homeport on June 18th, has put together a fresh, local-inspired menu that is going to make your morning brighter.
If you’re in the area, it’s a nice treat, a special way to start the day. If you’re down-Island like me, it’s an experience.
The drive up was lovely. First, a stop to get roadside flowers, a Summer Martha’s Vineyard bonus, at Takemmy Farm, which had peonies, one of my favorites. Then there was pastoral beauty of the drive up to Menemsha on a warm, foggy morning.
There were other guests enjoying their morning meal when I arrived slightly after 9 a.m. Breakfast is currently 8 a.m. to 10 a.m. but will soon be extended to 7:30 a.m. to 10:30 a.m.
I asked for a table outside. Foggy or not, I love that view of Menemsha harbor. Add the sound of the buoys moving with the wind, and you’re in a different state. Not to mention the bonus of the osprey flying overheard.
Coffee was served, and I took quite a bit of time to just take it all in, and the menu had a lot of options that sounded good. However, I was in no rush. I sat back, sipped my delicious Beansprout organic Sumatra coffee, and watched the sun chase the fog away, revealing a stunning day ahead.
Though Josh is about to go to the Homeport, he’s still managing the breakfast, and the menu. If you know Josh, you know he can cook. Even the most simple thing can become truly amazing.
Since breakfast is the most important meal of the day, I would begin with Josh’s food everyday if possible. With lots of choices on the menu, the Beach Plum Scramble was most convincing, eggs, caramelized onions, oven roasted tomatoes, cheddar, served with Crispy Potatoes and North Tabor Greens.
However, I had to modify it a bit, not a fan of roasted tomatoes. So, I subbed spinach, because more greens lessens my food guilt every time.
Whoa, was my plate beautiful! It captured my attention from the view immediately. I dove in and was dazzled. First caramelized onions are always good, but the cheddar and spinach and the seasoning were so good – I loved it. And, the fact that there were greens on the side, I felt like I was fueled for my day.
If the Beach Plum Scramble doesn’t sound good, perhaps the Portuguese Sweet Bread French Toast, with jam, butter, and maple syrup might tempt you (note that this was just a small sample – the full plate is much lovelier).
There are also a number of other menu items to choose from — house made granola, Mermaid Farm yogurt, and even Josh’s version of an Eggs Benedict, Italian ham, spinach, house made hollandaise, served with Crispy Potatoes and North Tabor Greens.
An added touch is that fresh squeezed OJ is served. No Tropicana here. Think about how good that would be for mimosas. The Beach Plum is still BYOB. Perhaps a bottle of champagne would accompany you and some friends or family to add to the fun.
Though there is no longer nightly dinner, there will be an occasional pop-up dinner featuring chef Shane Tank. Shane, no stranger to the Island, worked with chef Nathan Gould for a number of years. Shane has now opened a private chef company, Premiere Chef Services, and is hosting special events held at the Beach Plum in addition to his other clients.
You can learn more about the Beach Plum Inn on Facebook soon. In the meantime, just drive on up to be delighted! And don’t forget to “Like” us on Facebook, and follow us on Twitter, Linked In, Google+, Pinterest and Youtube.