uests enjoy a full breakfast each morning served on beautiful china, real silverware and cloth napkins in the intimate dining room. The Inn features a number of signature dishes to include bananas foster coffee cake and cherry cheesecake scones. We also serve items such as pancakes, waffles, french toast, egg dishes, fresh fruit (in season), homemade breads or muffins. Coffee (Caribou), tea, and juice always accompany your meal. We use locally grown products whenever possible including fresh pork products from the local pork farm and syrups and jellies from local providers. Each day is a new experience. Guests tend to linger there after breakfast to talk to their newly made friends.

Breakfast is served at 8:30 in the formal dining room. However, we are happy to adjust our breakfast times for special needs. Some of our rooms have sitting areas that are perfect for a romantic or late breakfast to give you more time to catchup on beauty rest. We serve outside on the Queen Anne wrap around porch in the warmer months if requested.

Guests with special dietary restrictions are always welcome. We have experience preparing food for vegans, vegetarians, diabetics, persons with specific food allergies, and those who are lactose intolerant. Just let us know your needs in advance if possible, or at check in.

Bananas Foster Coffee Cake
Topping:
3 tablespoons brown sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
1 tablespoon butter
¼ cup finely chopped walnuts

Batter:
1 ½ cups all-purpose flour
¾ cup sugar
2 teaspoons baking powder
1/8 teaspoon salt
½ cup milk
1 beaten egg
3 tablespoons cooking Oil

Bananas Foster:
2 ripe bananas
2 tablespoons butter
3 tablespoons brown sugar
Splash of rum (optional)

Spray a 9x9x2-inch baking pan with nonstick coating; set pan aside. Preheat oven to 350 degrees. For topping, in a small bowl stir together the brown sugar, flour and cinnamon. Cut in butter till crumbly. Stir in the walnuts. Set aside. For bananas foster, cut bananas into slices. Brown in melted butter and brown sugar until tender. Add rum if desired. For batter, in a medium bowl stir together the remaining 1 ½ cups flour, sugar, baking powder and salt. In another bowl, stir together the milk, egg and cooking oil. Add to the flour mixture; stirring until combined. Pour batter into prepared pan. Spoon bananas foster onto batter. With a knife, drag banana mixture through batter until completely infused. Sprinkle the topping over the batter. Bake about 20 minutes until a wooden toothpick inserted near the center comes out clean.
Makes 9 servings.