Starter of broiled grapefruit with blackberry garnish; Entree course of pork tenderloin cutlets, hash brown potatoes, baked egg cheese soufflé, with a homemade (of course!) apple cranberry cinnamon scone with fresh lemon curd.

Grilled peach with fresh raspberries and raspberry sauce, garnished with sweetened whipped cream and fresh mint.   Eggs to guest’s preference with country ham, baked tomato slice with seasoned bread crumbs and Asiago cheese, fresh blueberry scones, and steamed asparagus with Hollandaise sauce. Recipes coming soon!

  Served mixed melon cup with bite size pieces of zucchini bread, and Stonehurst Place Waffles with caramelized bananas featuring our own Stonehurst Honey, garnished with whipped cream, baked black peppered bacon and Organic Vermont maple syrup. Oh my! download  pdf of our Stonehurst Place Waffles recipe

Breakfast today – yum! * starter of Sparkling Oranges served with Orange Cranberry Walnut Bread * Traditional Eggs Benedict served with Oven Roasted Potatoes, garnished with Tomato