If you didn’t already know it, or perhaps you might have already guessed, we have a passion for fresh and wherever possible organic produce for our guests. As Jo says,” no processed foods, everything freshly prepared and shopped each day to ensure we only have the freshest, finest ingredients”.  So to ensure a fresh organic breakfast every morning, our eggs are delivered each week, freshly laid at Lake Farm Gardens here in Orleans,  bread either freshly baked by Jo, or from one of our favorite bakers including PB Boulangerie and fruit and veggies from Phoenix Fruit.  And lastly let’s not forget our friends at Nauset Farms, directly opposite us who have a wonderful selection of produce.

With this all in place Jo can then produce delicious, organic, colorful, healthy, dishes fit for a king. Guests are always asking for recipes and we’re happy to provide, but here’s a sample of some of those dishes.

Bircher muesli, a delicious combination of rolled oats, shredded apples, apple juice and greek yogurt, topped with homemade granola and fresh fruits. Named after Dr. Bircher a 19th century Swiss doctor, who gave this to his patients as a healthy start to their day.

Another one of our favorites is our thin herb baked omelette, stuffed with either smoked salmon or bacon, avocado, Dijon mustard and lemon soured cream,  on toasted ciabatta bread, finished with either freshly sliced tomatoes, or freshly made mango salsa.

Yummy and decadant. White chocolate brioche French toast, with berry compote and of course real maple syrup.  Sometimes we’ll mix it up with a creamy orange sauce, freshly sliced oranges, a dollop of mascarpone cream and a side of bacon! An organic but truely extravagant breakfast.

Last year we introduced a European style buffet breakfast and it has proved to be really popular.  We intend to extend this to two days a week this year.  It includes Jo’s homemade granola, fresh organic fruit, a selection of artisan cheeses, nitrate free hams, and freshly baked bread.  Jo’s spelt bread is a wonderful addition and interestingly people with a gluten intolerance are often able to eat it.  There is a hot dish too, including things like asparagus and cheese popover, or frittata’s and of course homemade muffins.

Our other favorite savory hot dish is smashed potato hash, with roasted peppers and onions, on a bed of homegrown spinach, topped with poached farm egg, hollandaise sauce and sprouted pea-shoots. Organic, healthy and delicious.

We serve breakfast on our patio each day where guests can enjoy a freshly prepared organic breakfast alfresco.

Parson Brown