We feature fresh local produce in season and whenever possible:
eggs from a neighbouring farm
fruit freshly picked in our many local orchards
asparagus or tomatoes picked that morning or the day before
Breakfast begins with fresh fruit, yogurt and muesli. Or perhaps a morning salad of citrus fruit dressed with grated onion, honey and celery seed or
a salad of watermelon and cucumber with lime and cilantro sorbet.
I bake fresh bread, scones or pastries daily along with my home made preserves.
For these first courses, guests are invited to serve themselves from the dining room buffet or counter.
It's nice to be able to help yourself and enjoy and sample as your appetite prefers.
The main course consists of a hot entrée prepared each morning such as:
Eggs in the Basket
A Country Omelet with fresh tomatoes or asparagus
Perogis stuffed with cheese and served with crisp bacon and sour cream with green onion
Mushroom stuffed Crepes
Sometimes I bake savoury muffins with gruyèe cheese and bacon instead of a sweet pastry and serve these with the entrée or main course.