Stirling House Bed & Breakfast

104 Bay Avenue, Greenport, New York 11944
Innkeeper(s): Clayton Sauer
  • If you want a view, Stirling House is your only choice

    If you want a view, Stirling House is your only choice

  • The Shelter Island Room

    The Shelter Island Room

  • See the harbor from the wraparound front porch.

    See the harbor from the wraparound front porch.

  • Long Island's top rated waterfront inn

    Long Island's top rated waterfront inn


Stirling House Pear Recipe 29 Jan 2014, 7:59 am

In 2014, as we get ready to launch the new cookbook, we thought it would be nice to put up some of our recipes onto the Stirling House blog. Many guests have requested this over the years. Enjoy!

Recipe - Stirling House Baked Pear

This one recipe makes me proud as it makes converts of non pear lovers. I
know...I was one of them. My mom liked to bake fruit, and drizzle cognac over a pear or apple as a nice dessert. I thought tweaking this a bit would be a nice addition to the breakfast repertoire. The other ingredients create a nice balance and the pear makes a nice start to the day. It is so easy and yet seems so
complex when it is served.

You need (for 3 couples):
6 large, ripe pears (I prefer red pears, d'Anjou or Bartlett, but honestly, they
all work well)
6 tsp Mascarpone cheese
2 tbl almonds, sliced thin
6 tsp honey. I use local honey from our friend's farm
(optional 1 tsp cognac, cointreau, or grand marnier...I can't help it, I'm French)

  • Preheat the over to 350*
  • In a small skillet, and no oil, toast the almonds until golden brown. Get them off the stove and out of the skillet when they are ready, or they will burn.
  • Slice the pears in half lengthwise. and with a small melon baller scoop out the seeds in the middle, as well as the bottom of each half where the stem grows
  • Slice the back of the pears, eyeballing the front so that they sit flat on a surface. Take that sliced bit and cover the seed hole you created, much like putting a lid on a pot. At this point you may add the optional tsp of hooch to the well in the pear. This will aid in the cooking of the pear. your call 
  • Wrap the pears in one large non-stick piece of foil and bake at 350* for 30 minutes 
  • Remove the foil of pears from the heat and place one pear on each serving plate
  • Scoop 1 tsp of mascarpone into the "hole"
  • Drizzle the honey over the cheese ...a little goes a long way
  • Place the toasted almonds artistically on top of the cheese
  • Serve them up.
You can add a garnish of fruit and granola to the plate with a dollop of
whipped cream if you like.

Bon Appetit.

The Shoulder was slung by the chimney with care 21 Dec 2013, 7:07 pm

I have just hit the two week mark wearing this giant sling, after having rotator cuff surgery at Hospital for Special Surgery. The care could not have been better, and Dr. Allen is a pro. Actually he works on pros as well. He is the go to surgeon for the NY Knicks. I felt I was in very good hands...and I was. Jackson Hole, Wyoming no longer has the great appeal, as I tore my shoulder out there. I am taking the Holidays easy. I will not be skiing again, I fear. 

 Let's see...In other news. Vineyard 48 lost its liquor license and is closed permanently.  No one is above the law, apparently and no one is surprised about this news. My one time there was more than enough, having to hear the horror stories from the tasting room manager. The bus loads or tri-state drunks were not the clientele the wine region wants...just getting smashed on a bus, not buying anything and acting like drunken fools. 

Main Restaurant also closed its doors after a short year. A chef should know not to bite off more than you can chew. Sad, Main had the potential to be the shining star of the East End, but the other three ventures got in the way. Luckily, there are still many top places in Greenport.  On the acting side, very Excited that the advance Screeners are coming to the house. Advance film viewings...a great thing! The only one not offered...American Hustle. ALL the others are here. 

Typing with one hand is not easy. Cooking is not possible for me for at least the next full month. Thank goodness for my friend Cheryl, who owned Homeport B&B in Peconic, who has been a real lifesaver, and a great friend.  Many thanks to Renate, Diane, and Lorri, and Jocelyne who have all been terrific while I have been disabled. And Frank has been the best! 

Business has slowed as it does around this time of year. Personally, I am OK with it this time, as I am wincing in pain as I type this. Tourists everywhere need to realize that the North Fork is alive and well and open for business year round. This is the best time to insane crowds, but hundreds of great businesses available to you. And while I am talking freely, consumers need to realize that inns and B&Bs are FAR superior to hotels. Go to any review site. The hotels are rated so far below B&Bs. For so many reasons. Your innkeeper is the owner of the business, and therefore live in that town or village, and knows everyone, where to go, where not to go., where to taste, drink and buy. A hotel manager does not have that personal buy-in. Also, the level of cleanliness is so high at a B&B and inn, while a hotel with many rooms, has a staff of housekeepers. Innkeepers follow up  and make sure each room is just so, so the room is perfect. The food? You have some chefs on a level with local restaurant chefs working in the B&B kitchens.  As far as amenities  - B&Bs are not like your grandma's B& true. The B&Bs are on a boutique hotel level. wi-fi, flatscreen TVs_DVD players, fireplaces, etc... I am astounded to hear people say "this is their first B&B experience". Where have they been staying? I know that guests at the local B&Bs out here are receiving top shelf service. The word needs to get out about it. Restaurants , great and not-so-great are reviewed at the drop of a hat, but B&Bs don't seem to get the recognition they should. Spread the word.

Merry Christmas!

Clay's Tip of the Week Keith Luce's MAIN Restaurant & Oyster Bar opens right up the block in Greenport Village! 12 Jun 2013, 7:26 am

Stirling House B&B is thrilled to have such a quality place right up the street. Keith is a  former White House chef, as well as a James Beard Award winner. He is also a friend, and so we are excited to have another great place to send guests to. But here's the thing...Stirling Square now has four new places, all under Keith Luce's watchful eye. Since opening a few weeks back, it has already received raves from the Wall Street Journal, The New York Times...and me ; )
  • Main Restaurant and Oyster Bar boasts an amazing variety of oysters for shellfish lovers. The oysters are only outdone by the delicious choices on the menu. This is a place that is lively with music, and has a covered outdoor terrace. 
  • There is Nosh, which is a gourmet snack shop. While Stirling House guests won't need it for breakfast, they do have breakfast food available, as well as many great treats for the rest of the day and night. 
  • There is Prep, which offers street food, with a twist. The flatbread pizzas are amazing 
Here is the website, so you can get an idea of the Square. 
Go to for more information

 24 May 2013, 10:01 am

Stirling House Bed & Breakfast 

was just awarded the 

 2013 Award of Excellence.

Thank you to our guests. We are honored to win this for the fourth year in a row!

Main Restaurant & Oyster Bar in the New York Times 23 May 2013, 12:51 pm

Click here to see the New York Times story!

Here is the link to the story. I just ate at Main last night.  Amazing... I will write my review on here next...stay tuned
The Stirling House

 2 Feb 2013, 2:19 pm

Long Island Wine Country and the North Fork welcomes Long Island Winterfest, with Jazz on the Vine

Stay at a B&B, shop in Greenport, eat at top quality restaurants, and enjoy world class entertainment at some amazing wineries. Call us for more info!

Long Island Restaurant Week 7 Nov 2012, 9:31 am

Our guests from the U.K. enjoyed Restaurant week last night with a great experience at Noah's.  The Restaurant week is a great way to try out a place you have meant to check out. 

The people participating in Restaurant Week have extended the week to TWO it runs November 4th through November 18th, so more people can take advantage of it.

Guests who book a room at The Stirling House for two nights during that time will get dinner for two at one of the great participating East End locations. Call to book now...very limited availability!

800 551-0654

 23 Oct 2012, 8:11 pm

The Stirling House B&B welcomes Gilchrist & Soames personal toiletries to its family of products. 

Tripadvisor selects Long Island Wine Country in its Best of the Best list of Wine Regions of the World 18 Oct 2012, 9:58 am

The Stirling House B&B is proud to announce that Long Island Wine Country was selected by Tripadvisor in its Best of the Best list of Top Wine Regions of the World.

What an honor to be listed alongside Sonoma and Napa, representing the United States in wine areas. 

This will bring many new wine lovers to our area, which is on the North Fork of the East End of Long Island. Its the perfect compliment to your NYC trip, by getting the feel of an unspoiled region AND tasting some world class wines along the way! See you soon!  

Click here to read the Tripadvisor story!

Yes Dukan! 3 Oct 2012, 7:15 am

So I am into the second week of the Dukan Diet. I was skeptical, but read all the blogs, forums, and the book by Pierre Dukan. The diet is 4 phases, and designed to change your eating habits. I needed to do this diet. Its funny...for all the elaborate and rich breakfasts I create for the guests, that was not my fat downfall. My problem was my own personal trilogy of terror...bread, cheese and wine. Those three things are a staple to me...hey, I'm French. It's in my blood.
      Phase one lasted three days for me, where you get your body ready for the othr phases. It is pure protein, eggs, poultry, fish, lean beef, a quart and a half of water, nonfat dairy, including greek yogurt, and oat bran. You also have to exercise a minimum of 20 minutes a day.  I have lost 9 lbs as of today.
     I am in phase 2...the days alternate from proten only to protein and vegetables. Did I mention it is all you can eat ?  So from now on I am supposed to lose 2lbs a week.
I am now a true believer in this diet, which will slap the American pigout gene out of me. I will be eating in moderation...although it will be a challenge, as we live in a fat world, where people drink mega gulps   so big they require two hands to hold. If you need 2 hands to hold your soda...your soda is too big.
The Stirling House is not affected by my diet...however anyone on the Dukan Diet will have a great place to stay and know that their dietary restrictions will be met.
And the motivation for doing this, other than the healthy blahlahlahblah motivation?I got tired of playing a cop in the TV jobs I have been landing. A CSI tech on The Good Wife, an FBI agent on Damages...three times! A lieutenant  on Prime Suspect, and a Gotham City cop in The Dark Kight Rises.Watch me lose the weight and never work again! LOL