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Welcome to Melville House

"One of the loveliest (bed and breakfasts in New Bedford)"
– BostonGlobe.com

In the 1860's Herman Melville often visited New Bedford, Massachusetts and enjoyed the comforts of his sister's home. Now his experience can be yours.

The Melville House stands on an historic street lined with stately federal and Victorian mansions built by 19th century sea captains. This restored 1855 Italian Empire house, originally built as a wedding gift by a wealthy sea merchant for his daughter, was once owned by Herman Melville's sister, Katherine and her husband, engineer and poet John Hoadley, who had become close to Melville.  Read more...

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At your convenience, help yourself to a gourmet organic continental breakfast. Enjoy the neighborhood's 19th century charm through the solarium's windowed walls.

Breakfast consists of the following: ( ingredients are seasonal and organic whenever possible)

  • Fruit dish
  • Home made goods
  • All organic: Cereals, bananas, milk - regular, almond and soy.
  • Egg dish, by request.

 
Sample Menu:

  • Fruit salad with yogurt - maple sauce
  • Blueberry scones
  • Broccoli eggs with basil sauce
  • Baked apple with cranberries & walnuts
  • Cherry coffee cake
  • Italian frittata
  • Broiled New Orleans grapefruit
  • Cranberry lemon corn muffins
  • Spinach & mushroom quiche

We accommodate any dietary requests and/or you may let Ron create something special for you.
 

 

 

Melville House

Buttermilk Corn Bread

The slightly sweet, slightly sour taste of this corn bread puts it somewhere between Southern and New England corn bread. Enjoy. 

  • 1 cup organic stone ground corn meal
  • 1 cup organic buttermilk
  • 1 cup organic unbleached flour
  • 4 tsp baking powder ( non-aluminum )
  • 1 tsp sea salt
  • 2 organic eggs, slightly beaten
  • 1/4 cup Vermont pure maple syrup, grade B
  • 1/2 cup melted organic butter

Combine cornmeal, buttermilk and flour and refrigerate overnight ( fermented grains are easier to digest ). In the morning mix the ingredients with the fermented grains. Put beaten batter in a greased pan, a cast iron pan works well. Bake in a 425 degree oven for 20-25 minutes.
 
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