We are only the third month into this year but I am ready to declare this a very good year in the making.
Coming off an incredible Holiday season, I was prepared to open up the books and get ready for tax time. Darrell had another idea, and a project in mind. As a result, our already much-in-demand Penthouse can be labeled a huge success.
Several additional rooms have been freshened up and we are off and running, energized and waiting for you to walk through the door.
Last year I made a note that perhaps it was time to consider opening the Inn for Easter Sunday.
Toward that end, I asked Chef Doris for a menu…what do you think?
Bourbon glazed ham with honey mustard
Grilled lamb with mint chutney
Thyme and rosemary potatoes au gratin
Brussel sprouts with caramelized onion
Orchard Hill carrots with spring peas
Spring asparagus, grilled and marinated
Best EVER carrot cake
Fresh fruit tarts