BREAKFAST

When you sit down for breakfast you will find freshly brewed Coffee, Tea or both on your table, Milk and other Beverages are available upon request. Fruit Juice and warm from the oven Scones will follow.  A fruit course will then be served followed by an entrée. Although the menu is always Chef’s Choice, we will customize it for those with special needs. Below you will find several of the items we like to serve for breakfast.

Scones:
Our Scones are very different from most you have had.  They are light and moist, more like a biscuit than scone, and are flavored with Butter Milk and Fresh or Dried Fruit.

Scone Flavors; Dried Apple with Apple Pie Spices - Tropical with Dried Pineapple, Mango, Papaya and Coconut - Blueberry and Vanilla - Dried Cranberry with Pecans - Chocolate with Dried Cherries and Brandy. When in season our Scones are flavored with Raspberries, Logan Berries or Blackberries that are picked fresh from our property while still wet with the morning dew!

Fruit:
We serve several different hot fruit dishes as well as seasonal fresh fruits.

Hot Fruit Dishes:
Grapefruit baked with Honey - Baked Pears stuffed with Brown Sugar, Cranberries and Pecans, served with Homemade Caramel Sauce – Baked Apples stuffed with Brown Sugar, Spices and Raisins – Pineapple and Bananas that are Sautéed with Golden Raisins, Pecans, Brandy and Heavy Cream.

When we have fresh picked Berries we will also serve a Yogurt and Granola Parfait with Berries.

Entrées:
We try to serve dishes that highlight the foods that are produced in the Pacific Northwest. Smoked Salmon and locally produced Country Style Smoked Shoulder Bacon are featured in many of our dishes. We use Yellow Potatoes such as Yukon Gold or Mickey Finns as they grow very well in our Coastal Climate. Many types of Fresh Herbs grow in our gardens and are used daily in our kitchen. Our Organic Farm on the Columbia River, Elk Valley Guest Farm, produces a wide range of products that we use when available. Organic Eggs from our Pastured Chickens are available year round and grace our tables almost every day. A sampling of our Entrees is below.

• Salmon du Soliel (salmon of the sun) - A bed of Sautéed Potato’s layered with a Poached Egg, Smoked Salmon, Whipped Cream Cheese and Red Onion Lime Relish with Tarragon 
  
  (This dish and our Chef, Brent Ewald, were selected to be aired live on the PBS 25^th Anniversary Show KCTS Cooks Breakfast)
  
  
• Smoked Salmon Strudel - Scrambled Egg, Cream Cheese, Smoked Salmon and Chives Wrapped in a Puff Pastry Crust then Baked, Served with a Fresh Oregano Cream Sauce (pictured above)
  
  
• Smoked Salmon Hash - A bed of Diced Potato, Onion and both Hot and Cold Smoked Salmon that is Grilled until Caramelized, Topped with a Poached Egg and Tarragon Hollandaise Sauce
  
  
• French Toast Croissants – A croissant that is stuffed with a mixture of Whipped Cream Cheese and Fruit preserves, Served with Maple Syrup and Accompanied by Herbed Scrambled eggs or Chicken and Apple Sausage.
  
  
• Frittata – Our Frittata filling always includes Sautéed Yellow Shoestring Potato’s, Eggs and Fresh Herbs. Additional Fillings include a variety of Cheeses, Sun Dried Tomatoes, Cured meats, Chicken Sausages etc.