We treat our guests to a
hearty sit-down breakfast. In warm weather months, you can enjoy
that all-important first meal of the day in our glassed-in dining
solarium, where you can look out on the peaceful little mountain
lake and awakening Pisgah National Forest that surrounds our bed and
breakfast near Black Mountain and Asheville. In
cool weather, guests dine inside in our cozy dining area by the
kitchen.
Typically,
we offer an early (8:15am)
and a late (9:00am) breakfast option, to meet the needs and schedules of our
guests. Coffee
is on at 7:30 a.m. (Dave is selective about his
brew), and we fresh-squeeze and blend juices every morning,
with
fruit from our 180
173-tree orchard when in season.
Our
philosophy on breakfast is that 'hearty' trumps 'fancy', though
we do try to make and present breakfasts that are memorable and not just
plain/everyday dishes.
We
generally prepare individualized portions of the main
dish (with some
exceptions, such as the soufflé), rounded out with muffins or
breads, a side meat, fresh fruit
dishes, and fresh-squeezed juice blends.
Individualizing
our portions means we can usually modify a dish or serving to your
specific taste (e.g., leave out or substitute for a specific
ingredient), so do let us know your preferences.
If
you have any special dietary requests, please let us know when
you reserve your room. We can prepare diabetic-friendly,
gluten-free and vegan dishes, and vegetarian alternatives for all our
main dishes. And if any of our daily specialties aren't quite to your
individual taste, we always have standard breakfast fare
available on request (eggs, cereal, oatmeal, grits, bagels,
yogurts, etc.), in place of, or even in addition to, what we have
planned.
A
sample of what we serve:
Main Dishes
Crescent Bake
- our version of a frittata, with ham or sausage, sweet peppers and sweet onions,
topped lightly with cheese, and ringed in crisp and flaky
crescent dough
Pumpkin
Belgian Waffles* - with fresh seasonal fruit on top or on the side,
eggs and sausage
Rosemary
Shirred Eggs - two eggs baked on rosemary-butter soaked bread
Stuffed-Puffed
French Toast* - 3 layers with strawberry preserves, brown
sugar & cinnamon
Orange
Soufflé - served in our large Garrou
pottery bowl commissioned specifically for soufflé
Potato-crusted
Ham, Vegetable and Cheese Quiche
*
Served with 100% pure
genuine Maple
Syrup
And
yes, we do still have pumpkin, even with the
shortage
Fruit Sides
Cider Soaked Apples and Pears with Cinnamon
Custard
Brown Sugar Baked Bananas (topped with vanilla
yogurt and cinnamon)
Citrus-Apple
Compote with Orange-Blossom Honey
Fresh seasonal fruit
Breads/Muffins
- always from scratch
Blueberry
Buttermilk Muffins
Spiced Applesauce
Muffins
Peach, Pumpkin, or Apple-Blueberry Bread
Popovers
Baked
Oatmeal Raisin Apple Muffins
Meats
Homemade
Sweet Onion Sausage Balls
Thick
Sliced Pepper Rubbed Bacon, baked in the oven until crisp
Sliced
Ham, pan-fried with just a touch of brown sugar
Sausage
Links
Fruit
Juice Blends (what we call our "daily house blends")
Apple
Ginger Peach
Apple
Pineapple
Orange
Apple with a splash of Lime
Orange
Strawberry Banana
Orange
Cranberry Pear
Pineapple
Orange
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