“Thank you for the fantastic breakfast!!  Now we know what royalty feels like.”
— April and Brandon, Buffalo City, Wisconsin

An elegantly-set table with a delicious breakfast found nowhere else.  That is our goal.  We put our heart and soul into our breakfast preparation, and we are highly selective about what we serve.  Persian omelet.  Rommegrot.  Shirred eggs.  Tomato basil pie.  Real food made from scratch.  Nothing artificial.

Produce available at our local Farmers Market usually guides us on our breakfast menu, plus what can be harvested from our own garden.  We insure that our meats and eggs are genuinely free-range (we know our farmers) and that our fresh produce is organic or locally-grown.

What results is a truly one-of-a-kind breakfast.  Our reviews and guest books attest to this.  And if your bodies do not have capacity to enjoy it all at breakfast, we provide small bags for you to take goodies out the door.

Special diets can be accommodated as we are able, including gluten-free and lactose-intolerant.  Because we do our menu planning and shopping days ahead, please let us know in advance of any special dietary needs.  Our breakfasts are fine for vegetarians who include eggs and dairy.  We can also prepare vegan.

“I was drawn to your inn for its environmental sensibilities…and I’ll come back
for that, but also for the food, the peaceful rooms, proximity to town, the
fabulous food and…the food. Thanks for a great anniversary weekend.” –Sonya | Brainerd, MN

Sample Menus & More:

Many B&B cookbooks have been published.  Our experience is that you can open one to any page, point to an arbitrary recipe, and chances are that it will tell you how to do one of three things:  (1) add sugar to fruit; (2) add excessive fat to baked goods; or (3) add sausage and cheese to eggs.  We try to limit that.

We emphasize baking over frying.  No hydrogenated oils.  No corn syrup.  Real lemon zest.  Fresh, unadulterated fruit.  Real vanilla.  Real butter.  Real maple syrup made by us.  No MSG in anything.  No animals raised in confined spaces.

The morning begins with coffee or tea served outside your bedroom, one hour before breakfast.

Breakfast is served at 8:30.  Sample entrée combinations include:

Persian omelet (spinach, parsley, and chard with feta cheese, pine nuts, and walnuts all in an egg base) with Italian red pepper potatoes

Oven-baked cinnamon pecan French toast, with fresh fruit and homemade maple syrup with shirred eggs

Vegetable quiche (wonderfully-seasoned onion, broccoli, mushrooms, Monterey Jack and sharp Cheddar cheeses in an egg base, on a 100% whole-wheat crust)
with oven-baked herbed potatoes

Oven-baked apple cinnamon puff pancake with fresh fruit and homemade maple syrup with shirred eggs.

Tomato-basil-cheddar pie (alternating layers of basil, onion, sharp cheddar cheese, and partially-dried tomatoes, on a 100% whole-wheat crust) with crushed red potatoes

All Breakfasts Include:

• Orange juice
• A variety of fresh fruits
• A selection of muffins, breads, or scones
• Broiled ham, free-range sausage, bacon, or other breakfast meat
• Coffee or tea (hot chocolate on request)