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
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Grilled lamb with mint chutney
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Thyme and rosemary potatoes au gratin
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Brussel sprouts with caramelized onion
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Orchard Hill carrots with spring peas
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Spring asparagus, grilled and marinated
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Best EVER carrot cake
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Fresh fruit tarts