Award Winning Full Breakfast

Breakfast is a very special part of the B&B experience. We hope that you plan your schedule to allow time to enjoy an award winning breakfast, prepared especially for you by your innkeepers, using only the freshest ingredients. Not only will you be treated to extraordinary fare, but you'll find that your dining experience takes place in a magnificent room. The woodwork is a turn of the century masterpiece, adorned with the exquisite wall of original stained glass windows. Your candlelit breakfast is commonly served at 8:30 am, in the home's original dining room, on fine china, with pressed linens and lace, and antique silverware.  If by chance, 8:30 is inconvenient for you, we can certainly be flexible with breakfast times if necessary.

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Curious about the Menu??

The morning's entree is chosen by the chef from her repertoire of unique recipes.
The breakfast menu may include one of a variety of quiches, a specialty French toast, crepes, strata, or frittata,
to name a few. Many mornings, a colorful "fresh only" fruit compote initiates the breakfast experience. 
Each morning, delectable, hot-from-the-oven, made-from-scratch treats fill the house with a tantalizing aroma.
Our signature "Georgia Butter Pecan" muffin is the perfect prelude to the main entree. 
Pecans came straight from the trees in middle Georgia in 2007, and were hand picked by the Zelinskis of Byron.
Norm and I brought them home and cracked, hulled and sorted them. Fresher pecans can't be found!
Imagine another of our first prize muffins such as, Bananas & Cream with chocolate chips,
Peaches & Cream, Cherries & Cream (with fruit from our own cherry tree),
Double Chocolate Banana, or maybe another of Norm's favorites ~ Cappuccino muffin.
Guests may also be surprised when a very "Victorian" scone, old fashioned sweet bread, or a slice of
Apple *Cinnabon (*registered tm) coffee cake, finds its way to the table in place of the muffin. 

"The Queen's French Toast Marmalade"  and our "Italian Crustless Quiche"  have ended in a tie, 
as they have been voted our Number One entrees by our guests. You might also find that Judy's favorite,
Apple Sausage Quiche, or Peach Blueberry Stuffed Custard French Toast is the entree Du Jour.
Don't say "I'm stuffed" just yet ...  Judy's own recipe Hua Moa Pua Ipu, a side dish with a bit of hawaiian flair,
or Bacon Rosettes, Maple Sausage Patties, Fresh Sausage Links, and Hashbrown Haystacks
or Sour Cream & Onion potatoes may accompany the extraordinary main entree.
No matter the menu, guests are certain to be pleased with the escape from the ordinary.

We serve KONA coffee, which arrives by express, "straight from the Islands of Hawaii".
Treat yourself to something special. Sample some of our regular or flavored Kona coffees
or choose from a variety of more than 50 regular, herbal, and "caffeine free" teas. 
Especially during winter months, we gladly honor requests for a rich hot cocoa to warm body and soul.

We kindly request informing us well in advance, regarding any special diets, food dislikes
and/or allergies. This will insure that we have the items on hand to prepare a breakfast which
will accommodate special needs. The chef can accommodate special requirements
including Vegetarian, Low Carb, Gluten-Free, or Diabetic dishes to name a few.
Please let us know well in advance, if you have special concerns with regard to breakfast.

Some of our most popular recipes are published in
Best Recipes From American Country Inns and Bed & Breakfasts
by Kitty & Lucian Maynard
Click here to purchase

Recipe Page Click Box