“Today I served a fruit course of Crenshaw melon with crispy fried prochuitto, garnished with fresh raspberry and our own Stonehurst Place honey.
Then I served the main course of fresh mushroom, spinach and cheese CRUSTLESS quiche with a slice of ham, sliced fresh tomatoes and our homemade dill bread.
The gluten free ‘crust’ is made with hash brown potatoes; baked first and then the quiche mixture is poured in and baked. We had a gluten intolerant guest so instead of dill bread, I served them a fresh pineapple slice on their plate.”
~ Innkeeper Caroline