Ahhh, Breakfast . . . Robin's culinary background includes lessons from a Cordon Bleu chef in Paris, blended with an ancestry of good cooks in her Texas family. Please let us know your preference when you make your reservation. Our food is always fresh.
Fruit is bought at the local farmer's market, straight from the field.
Herbs are grown by the kitchen's back door, organically. We also keep a pesticide free vegetable garden. Yolks that have a deep yellow and are alert rather than limp. Typically those are eggs from chickens that are not caged, but roam free. We serve quality food that is nutritious, attractive, tasty, not loaded down with sugar and fat or preservatives.