A full gourmet breakfast is served each day, showcasing many fresh local Vermont ingredients and served with local Mocha Joe’s coffee on the patio in warm weather or in our sun filled breakfast room.

Banana Dish

Every day is different, so be sure to let us know of any dietary needs or restrictions when you reserve. It is our pleasure to accommodate vegetarian or gluten-free preferences.

Some of the first course offerings we have prepared include Breakfast Nachos, Parfaits with Yogurt, locally-made Granola, and Strawberries or Applesauce, Vermont Three-Cheese Frittatas, or Baked Egg Toast Cups.

The second course is always a hot dish and could be Baked Peach French Toast, Artichoke Portabella Soufflé, Vermont Maple Mac & Cheese, or Asparagus Quiche.

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.

Featured Recipe – Wildflower Honey Ham and Smoked Swiss Baked French Toast

Baked French Toast

  •     1 dozen croissants
  •     1 lb smoked swiss cheese (1 slice per serving)
  •     1 lb sliced deli ham (I use wildflower honey ham) (1 slice per serving)
  •     1 dozen eggs
  •     ½ cup half & half
  •     1 cup milk
  •     1½ tablespoons Fox Sweet & Spicy Mustard (or any spicy brown mustard)
  •     ½ teaspoon salt

Sauce

  •     ½ cup butter
  •     1/3 cup brown sugar
  •     2 tablespoons Worcestershire Sauce
  •     2 tablespoons Fox Sweet & Spicy Mustard (or any spicy brown mustard)

Grease 12 larger-size ramekins or a 9×13 baking dish. Cut croissants in half lengthwise and layer bottom halves of croissants in ramekins. Layer the ham and cheese on top of the croissants. Place the top half of croissants on ham and cheese.

Whisk together eggs, half & half, milk, mustard, and salt. With a fork, pierce the croissant tops several times to help absorb the egg mixture. Pour the egg mixture over croissants making sure the bread is submerged.

Cover with foil and place overnight in the refrigerator

Remove the croissants from the refrigerator 30 minutes before baking time. Preheat oven to 350 F. Baked covered with foil for 30 minutes. Continue baking uncovered for about another 15-20 minutes.

Melt butter in a small saucepan. Whisk in sugar, Worcestershire sauce, and mustard. Bring to a boil, reduce heat, and simmer. Drizzle over baked French toast.