All breakfasts are four-course culinary experiences and are served by candlelight. They consist of fresh baked pastry (scones, breads, turnovers, muffins or popovers), an appetizer, delicious entree and dessert. Meals may include such house specialties as blueberry scones, oatmeal souffle, strawberry crepes, baked turkey and apple sausage, sweet potato streusel, and hazelnut raspberry brownies. Everything, from scones in the morning to chocolates at turndown, is made from scratch. We have an extensive herb garden and use many edible flowers when they are in season. Although Jan holds no culinary degree, she boasts that she is a “foodie” through and through and delights in playing with her food. She regularly takes cooking classes and explores new restaurants to keep up with current trends. We will gladly accommodate any food allergies or preferences, including gluten-free recipes for celiac guests. “All happiness depends on a leisurely breakfast” – John Gunther.

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