“People who love to eat are always the best people.” – Julia Child


Cooking is not just a part of our business, it’s our lifelong passion. As human beings eating is essential, a common bond that connects all races, nationalities, and backgrounds.  We believe that cooking a meal is one of the most personal and intimate things you can do for someone. You’re literally providing plated nourishment made with your own hands and creativity. Over the years we have challenged ourselves to come up with recipes that are unique, delicious, and reflect many of our guest’s healthy lifestyles. By serving hearty, wholesome food made from fresh, high-quality ingredients, we provide our guests with a true Bed and Breakfast experience.

The aroma of fresh brewed local coffee fills the Inn as our candlelit breakfasts begin with a fresh fruit course, followed by a hot main dish which often incorporates eggs, vegetables, grains, and proteins. The third course is a light aperitif to add just the right amount of sweetness at the end of the meal. Our menu changes daily and is inspired by the fruit and produce in season at the time. In addition to breakfast, we always have a selection of teas, hot chocolates, ciders and coffee, along with homemade cookies and snacks for our guests.

We offer tasty alternative meals and snacks for those with special dietary needs:

Vegetarian, vegan, gluten-free, paleo, low fat, low carb and low sugar. Please let us know in advance if you have any dietary restrictions and we’ll be happy to cater to your needs.

Featured Recipe

Gingerbread & Pumpkin Cream Trifle


  • 1 pkg gingerbread cake
  • 1 pkg cook-and-serve vanilla pudding mix
  • 1 2/3 cups canned pumpkin pie mix
  • 1 cup heavy whipping cream
  • 1 TBSP powdered sugar
  • ¼ tsp pumpkin pie spice
  • ¼ tsp vanilla
  • 1 ½ cups candied pecans – 1 cup chopped the other ½ cup whole
  • Caramel syrup as needed for garnish


  1. Bake gingerbread cake according to package directions and cut into ¾ inch pieces
  2. Prepare pudding mix according to package directions, stir in pumpkin pie mix. Transfer to a bowl and refrigerate for 30 minutes.
  3. Whip cream, vanilla, and pie spice in mixer to stiff peaks.
  4. Layer all ingredients into a trifle bowl. Start with the gingerbread, top with pudding mixture, whipped cream, then the chopped nuts. Repeat layering. On the top layer, use whole pecans and drizzle with caramel sauce.
  5. Keep refrigerated until served.