All of our rates include a Full Gourmet Breakfast

Each day we offer a fixed two course gourmet breakfast. Every day is different, so be sure to let us know of any dietary needs or restrictions when you reserve.

Some of the first course offerings we have prepared include locally made granola and homemade applesauce parfaits, or asparagus wrapped in fresh bacon, or grilled pineapple with fresh ham...

The second course is always a hot dish and could be baked blueberry french toast, fresh vegetable and tomato quiche, hearty homemade frittata or Amy's famous "Perfect Pancakes" - recently a semi-finalist in Bed and Breakfast.coms "Best Pancake in America" contest!

Of course, there is always plenty of fresh ground locally roasted Mocha Joe's coffee, a wide variety of teas and fresh juices. We also have a huge selection of cereals for you as well. A different muffin or bread is prepared fresh each morning to accompany your tea or coffee too!

Some of our great recipes
We are pleased to share some of the recipes that we prepare for our guests each day. If you would like to know about something that you don't see here, please feel free to contact us!

Blueberry French Toast Bake

• 8 - Slices of 1 inch thick day old french bread
• 1 - Cup of Blueberries
• 8oz - Cream Cheese
• 12 - Large Eggs
• 2 - Cups Milk
• 1/2 tsp - Salt
• 1/2 Cup Vermont Maple Syrup

Arrange bread in lightly oiled 9x13 inch baking dish. Sprinkle with blueberries and cream cheese cubes.

In a large bowl, whisk together eggs, milk, salt and syrup and pour over bread. Cover and refrigerate overnight. Bring to room temperature before baking.

Preheat oven to 350. Bake, covered, for 30 minutes. Remove cover and bake until lightly browned on top, about 30 minutes longer. Serve with warm Vermont Maple Syrup.

Garden Medley Quiche

• 10 - Eggs
• 1/2 cup - Flour
• 1 tsp - Baking Powder
• 1 1/2 tsp - Onion Powder
• 1/2 tsp - Garlic Powder
• 1/2 cup - Butter, melted
• 3 cups - Cottage Cheese
• 1 cup - Cooked Fresh Spinach
• 1/2 - Red Pepper Chopped
• 1/2 - Green Pepper Chopped
• 1 - Bunch Scallions
• 12 oz - Vermont Swiss Cheese
• 4 oz - Vermont Gruyere

Preheat oven to 350 degrees. Combine eggs, flour, baking powder, onion powder, garlic powder, butter and 1 cup of cottage cheese and blend well. Add remaining cottage cheese, spinach, peppers, green onions and shredded cheese. Mix all ingredients thoroughly.

Divide mixture between 2 greased 10 inch pie pans. Bake for 40 - 45 minutes until set.

Amy's Perfect Pancake

11/07 - Semi Finalist in Bed and Breakfast.coms national pancakes with personality contest!

• 1 C - All purpose bleached flour (softer than unbleached flour)
• 2 t – Sugar
• ½ t – Salt
• ½ t – Baking Powder
• ¾ c – Buttermilk
• ¼ c – Milk
• 1 – Large Egg
• 2 T – Unsalted butter melted
• 1 t – Vanilla Extract
• ¾ C – Sliced Almonds
• 1 T - Amaretto Topping:
• ¼ t – Almond Extract
• ½ C – Vermont medium amber grade A maple syrup
• ¼ C - Sliced almonds

1. Heat a large non-stick skillet or griddle to 375 degrees.
2. Mix flour, sugar, salt, baking powder, sliced almonds and baking soda in a medium bowl.
3. Microwave buttermilk and milk in a bowl to get to room temperature. Whisk in egg, butter and vanilla.
4. Add wet ingredients to dry ingredients until just barely mixed to the point of no lumps.
5. Pour batter ¼ cup at a time. Work in batches to avoid overcrowding. When pancake bottoms are golden brown and the tops start to bubble (2-3 minutes) flip the pancake and cook until golden brown on the remaining side.
6. Combine Almond Extract and syrup and microwave for 45 seconds. Serve hot. Garnish pancakes with sliced almonds. Makes 8 – 4” pancakes