When the word "Breakfast" is part of the name of your business, we think that our inn breakfasts should be delightfully memorable.
What IS so special about our inn breakfasts?
Elise, the Innkeeper, was a "health nut" before it was "cool" for the average consumer to shop weekly at health food stores and grow organic vegetables in the back garden. (Elise even raised her own dairy goat herd when her children were young to have a fresh, constant supply of fresh organic goat milk, because of children's allergies.)
Because of a 3-decade long study of nutrition and a passion for Natural Preventive Health practices, Elise is quite passionate about using quality ingredients in her food preparation.
It is easier and cheaper to take shortcuts and use less costly ingredients, but we don't. At the inn, we use real Maple Syrup, never imitation. We never use corn syrup for anything.
We don't use the huge bulk containers of bleached flour but prefer to use the smaller containers of unbleached flour.
Though our muffins and breads contain sugar, we try to not overdo on the sugar. And we can do sugarless varieties if needed.
Our whipped cream is made fresh onsite.
If you let us know ahead of time, we can serve low-carb breakfasts, low fat, gluten-free foods, or other can prepare food avoiding specific allergens if you let us know.
If you have no allergies and are free to say, "Just surprise us!" We will, and I think you will be very pleased with the results. Our breakfasts are large, and most people do not feel a need to eat lunch that day.
We fresh grind our regular and decaf coffee for our breakfast service. We have organic breakfast blend coffee, both regular and decaffeinated and rich dark French Roasts. We have a large selection of hot teas available. Coffee (Flavia) and tea is available at all times throughout the day, in addition to bottle water and soft drinks.
Some of the pictured food in the slide show is as follows:
- Eggs Benedict: Garlic roasted potatoes, Herbed asparagus in olive oil, and Egg Benedict with homemade Hollandaise sauce. We toast and butter our English muffins as the base, then add hot Canadian Bacon and top with the Hollandaise and usually capers.
- Natural Ciabatta bread stuffed with orange Marmalade and cream cheese, soaked for an hour in a French toast mixture of eggs, milk, orange juice, Grand Marnier, and a bit of sugar. Serve with warmed real Maple Syrup drizzled over top, and real whipped cream freshly made. Garnish with strawberries or raspberries and blueberries.
- The Queen's Crown. Amaretto French Toast with a fresh banana center with whipped cream, maple syrup and fresh fruit garnish.
- Fresh Fruit. We serve a variety of fresh fruit daily, often with organic vanilla yogurt and organic Banana Nut granola. We serve melons, parfaits, and freshly prepared fruit salads. We do not buy and serve precut fruit. Even the fruit in our baked goods is freshly cut and prepared.
We serve a large variety of Quiches, usually with puff pastry base. Spinach Feta Artichoke is one our favorites.
Elise's Blackberry Pudding. This dish which looks and tastes like a dessert is actually a balanced high protein breakfast, served with fresh blackberries and a side of bacon after the fruit selection with homemade bread and fresh ground coffee. Elise first came up with this recipe for diabetics staying a week a t the inn. Because the protein content was so high (with eggs, milk, and vanilla whey), I have been told by diabetics who have eaten it that it does not cause a spike in blood sugar.
(Please let us know if you are diabetic or have other special dietary needs.)