The Breakfast Room is at the front of the house which sits high on the ivy wall. Horse drawn carriages and the occasional parade happen by. Enjoy soft jazz or classical music from our own music library, crisp cotton napkins with fine tableware, and an open fire on cool mornings.


On registering, you will be asked if you have any food allergies or dislikes. We are very aware of the importance of special dietary requirements to our guests.


There is a Keurig coffee pot in your room and you can enjoy morning tea and coffee as early as you wish. (Sometimes guests enjoy an early walk and coffee at Starbucks or Balzac just around the corner - but be back in time for breakfast!)


Coffee is available in the Dining Room from 8:30 a.m.
Breakfast is served at 9:00 a.m. sharp.
I enjoy baking and cooking and I ask my guests to be punctual.


We feature fresh local produce in season and whenever possible:


eggs from a neighbouring farm

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fruit freshly picked in our many local orchards

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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

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A Country Omelet with fresh tomatoes or asparagus

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Quiche Lorraine

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Perogis stuffed with cheese and served with crisp bacon and sour cream with green onion

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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.