Every morning at 6:30 the coffee and tea are started for the early birds and the dining area begins to be filled with the aroma of bacon, ham or sausage to be served 7:00-8:30.  Chef Rob begins to cut our garden grown squash to make dishes such as ratatouille to top off the home made cornbread.  

Our server sets up the patio, sure to have plenty of orange juice on the tables.  When the time comes to plate the meal, we are certain to have eggs, fruit, meat and some carbs to fuel the tanks.  French toast, pancakes and breakfast stratta are some of the staples.

Express breakfasts are bagged for those departing between 6:30 and 7:00 with advanced notice given to the kitchen  Before 6:30 guests can prepare supplied coffee in one of the guest kitchens and stock their cold items in the provided refrigerator.

Please let us know of any food allergies you may have.