With Spring in full bloom and the addition of the fresh herb and vegetable garden at the inn,  it’s time to get creative!  In the next few weeks we will experience a micro harvest of pepper varietals, heirloom tomatoes, herbs, and greens. That bounty will inspire new breakfast dishes for my favorite guests…

This week we introduced a new “Farmhouse Strata” featuring homemade parsley/basil pesto straight out of the garden, topped with heirloom cherry tomatoes, smoked paprika, Dijon béchamel, and a prosciutto crisp!  We will post the recipe, but better yet come visit and I’ll make it for you!