Breakfast: The first meal of the day (shouldn’t you let our chef/owner prepare it for you?)
Breakfasts may include fresh fruit, Greek yogurt sweetened with agave and homemade granola and Texas pecans, fresh made scones and pastries, as well as a hot entrée made with a Southwestern flair. Breakfast Nachos are Cindy’s creation and signature breakfast, as well as Mexican chocolate waffles, chorizo hash and a roasted poblano/corn quiche. Fresh produce from the local organic garden and farmer’s markets inspires the menu on a seasonal basis. Eggs are also local…the neighbors’ hens are across the street until we get some of our own!
Dietary restrictions can be handled with advance notice.
Weekend breakfast are served between 9-10 am in the dining room, times vary during the week, depending on the schedule of the guests (typically between 8-10 am). We can prepare a “to go” breakfast for early departures.
“Farm to table…because fresh is always best!” -Cindy