Breakfast is served
   In the sunny, open kitchen adjacent to the dining room, Chef Mitch creates delicious dishes, using plenty of home-grown ingredients— served fresh from the premises—vegetables, mushrooms, herbs and spices from the garden and fruits and berries from the orchard. Fresh eggs arrive three times a week from Rick’s Egg Farm, just up the road.
We serve breakfast in a leisurely fashion from 8:30 to 9:30, but we can accommodate guests earlier or later.
Candlelight, the smell of freshly ground coffee and the sound of soft music will provide a lush sensory experience as you make your way down to our dining room in the morning.
For intimacy, we seat couples in single sittings.
   A full county farm breakfast includes fresh brewed coffee, an assortment of teas, freshly blended juices, including orange / yogurt / honey lassies and fresh fruit in season.

Sample breakfasts featured are…

• Thick-sliced raisin French toast with carmelized bosc pears in a fresh ginger brandy sauce (our signature entreé)
• Three-cheese and sherried crab cluster mushroom omelet
• Ginger pancakes in a fresh lemon sauce
• Eggs Benedict
• Belgian waffles with brandied peaches and blackberry maple syrup

From one morning to the next we try to alternate savory (egg) and sweet entrees.

Entreés are served with thick bacon or country sausage; egg dishes are accompanied with home-style potatoes.

We are pleased to honor any dietary restrictions and food preferences. Just let us know of any food allergies and limitations when you make a reservation.

Bon Appetite!