Made for the Day and the Guests
One thing that matters to us is keeping breakfast flexible. The menu is always subject to change, and what we are able to offer may depend on the number of people staying with us at the time. Some dishes work especially well for smaller groups, while others are better when the dining room is fuller. That means breakfast is shaped not only by the food itself, but by the morning as it unfolds here. It also means there is real variety from one stay to the next, which keeps the experience personal rather than fixed or repetitive
Pastries Guests Remember
Some menu items have become favorites over time. Our cinnamon rolls are one of the best examples. They are soft, buttery, and gooey, and we usually make them when we have several guests or when they are requested in advance. They are not gluten free, but they remain one of the most talked-about breakfast treats we serve. Our scones are another popular option. They are warm, buttery, and lightly golden, with a tender interior and rich flavor. Some of the varieties we have served include vanilla bean and huckleberry, which add a little extra character to the breakfast table
Egg Dishes with Personality
Egg dishes are at the center of many breakfasts here, and all of our egg dishes are naturally gluten free. A sample plate may include one of our signature scrambles, fresh fruit, and cinnamon rolls, and we usually prepare scrambles when there are fewer people staying with us. Soufflés are another favorite and are best served fresh from the oven. We typically make them for smaller groups, and they can also be prepared as a vegetarian option. Quiche is one of our favorite breakfast offerings as well, made with a hash brown crust and sometimes filled with sausage, ham, broccoli, or green chile
A Few Distinctive Favorites
Some dishes feel especially tied to the personality of the inn. Norwegian waffles are thin and delicate, usually served with fruit and sausage, and they are another favorite for smaller groups. Baked oatmeal is often a strong choice for those with dietary restrictions because it is gluten free, dairy free, and vegan, and it is usually served with fruit. Then there are Frank Eggs, Grandpa’s own twist on eggs Benedict. Instead of hollandaise sauce, they are topped with fresh homemade guacamole. Like his omelets, Frank Eggs are usually made when there are only one or two guests, and they can also be prepared as a vegetarian option
Breakfast as Part of the Stay
What makes breakfast meaningful here is not only the menu. It is the care behind it. Corina helps oversee breakfasts as part of the daily life of the inn, and Frank is especially known for helping with breakfast and for his signature egg dishes. Together with the family’s larger approach to hospitality, breakfast becomes part of what makes a stay here feel warm, personal, and memorable. It is one more way the house continues to welcome people each morning
