Each morning we serve a sumptuous homemade breakfast. We take pride in the creative entree and always endeavor to delight our guests in new ways. Freshly ground and brewed French beans for the robust coffee drinker, de-caf too (!) and a large assortment of teas start your day.

The daily breakfast menu is inspired by seasonal offerings. We cook and bake with organic and fresh products and produce whenever possible. Local is best. A typical meal includes a sweet or savory entree such as garden fresh frittata topped with freshly grated Parmesan, a breakfast meat including local sausages, maple bacon or hams; fresh fruits such as Oregon berries, local pears and peaches; and a baked good like hot scones, muffins, freshly made granola or fruit cobbler.

We serve one menu daily but create custom meals for those with dietary restrictions and preferences. Let us know when you make your reservation and we'll plan accordingly.

HAMLET & EGGS
Honey baked Ham topped gently with poached eggs, Monterey jack cheese and white asparagus on a homemade buttermilk biscuit

MUCH ADO ABOUT MUFFIN
Warm seasonal fruit muffins with endless variations and inspiration.

THE TEMPTATION
Cinnamon apple French toast with pecans in carmel, thick egg bread, baked apples and topped with freshly whipped cream. The scent of baking cinnamon and the accompanying bacon alone draws many guests downstairs while still in their slippers.

THE IMPORTANCE OF BEING EGGLESS
Applesauce cake, gingerbread, spiced pancakes and fruit salads—we work with guest preferences and dietary restrictions wherever possible. Don't forget the Merry Wives of Wheatless.

AS YOU LIKE IT
Waffles fragrant from the iron topped with guest choice of fresh fruit purees, nuts, creams and syrups.

ROMEO AND JULIENNED
A seasonal vegetable frittata with julienned summer squashes, onions, herbs and tomatoes from the garden, Romano cheese of course and fresh cream and eggs.

TWELTH NIGHT
Almond cherry pecan granola baked to a crunchy perfection. Home made with a dozen ingredients, this blend of oats, honey, dried fruit and nuts practically receives a standing ovation.

THE TAMING OF THE SHRED
A slice of toasted extra sour dough drizzled with extra virgin olive oil and lush Portobello mushroom. Bring out the micro plane for a topping of shredded Parmesan cheese, egg whites, and fresh basil.