Breakfasts are special here at the Inn and may include such entrées as Eggs Florentine with Alaskan Smoked Salmon, accompanied by Grits Soufflé; Crème Brulee French Toast with Brandied Peach Sauce; Lemon Ricotta pancakes with Fresh Berries in Season, and Country Link Sausages; or Eggs a la Jefferson with Apple Wood Smoked Bacon, Fresh Asparagus, and Maryland Country Biscuits.
In season enjoy a personal sized organically grown French melon purchased from our local Farmers’ Market, fresh figs from our own tree or beautiful white figs from a nearby farm. Pecans from our tree add a wonderful crunch to Jen’s lighter than air Sour Cream Waffles.
You might be here on a morning when Jen’s version of New Orleans famous Commander’s Palace Eggs Benedict is being served. In her rendition, a poached egg is nestled in an artichoke cup filled with sautéed baby spinach and then glazed with Hollandaise Sauce. Or how about a Shitake Mushroom/Country Ham Quiche in puff paste with a side of fresh asparagus? Once fall arrives and pears are in season, a Bosc pear, poached, chilled, and drizzled with raspberry sauce is a great beginning to breakfast.
Because breakfast is such an important part of your B&B experience, please be sure to let us know if you have food allergies or dietary restrictions. We always do our very best to accommodate those needs.