Each morning begins with a sumptuous breakfast served in the garden-side breakfast room, in the garden itself during spring, summer and fall, or before a wood burning fire in the winter, from 8.30am to 10.30am. You can also opt for continental breakfast in your own room, delivered with your choice of morning paper. Local organic produce and farm products are used wherever possible. There are outside tables for eating, reading, or lounging, and drinks are served from a well-stocked bar including a selection of wines by the glass, bottle, and half-bottle. Single malt scotch, small-batch bourbon, champagnes and cognacs are also available.
For business meetings or family gatherings, the inn has a luxurious living room with a large fireplace. There is also a dining room with a fireplace and a well-stocked library with books, magazines, and DVDs, which can be borrowed for in-room viewing.
The following recipes typify our offerings for breakfast:
| TARTE TATIN
4 medium Granny Smith apples, peeled, halved and cored* Preheat oven to 450°f (230°C). In a 10-inch overproof skillet over low heat, combine the sugar with 3 tbsp. water. Cook, stirring constantly, until sugar dissolves. Turn heat up to high and cook until mixture is golden brown and caramelized. Remove skillet from heat and whisk butter into caramel until melted and smooth. Arrange apple halves, cut side up, over caramel. Roll puff pastry into an 11-inch circle, trimming as necessary. Drape pastry directly over apples, tucking the edges. Place skillet in oven and bake 25-30 minutes or until pastry is fluffy and golden brown. Allow tart to rest until cool. Invert a plate over the pan and turn cake upside down onto the plate. * Pears may be substituted for apples. |
| LEMON PANCAKES
3 eggs, separated Separate the eggs and beat the whites until they hold stiff peaks. In another bowl, stir together the yolks, flour, cottage cheese, sugar, salt and lemon zest until well mixed. With a large spoon or spatula, fold the egg whites into the yolk mixture. Stir gently until there are no white or yellow streaks. Over a medium flame, heat a skillet or griddle. Grease lightly and, for each pancake, spoon out about 3 large tablespoons of batter. Cook slowly for approximately 1 1/2 minutes. Then turn and cook the flip side for about 30 seconds. * Orange zest may be substituted for lemon. |
