reshly brewed coffee and tea are available in the dining room before breakfast beginning at 6:00 a.m. Decaf coffee is available on request; let us know the evening before. Relax in the parlor with a book or magazine, or just listen to the soft music until breakfast is served.
We understand food allergies can be devastating. Please let us know at least the day before about any food allergies or other dietary restrictions and we will do our best to make accommodations.
We offer breakfast at a time of your choosing anytime before 10:30 a.m. If you need an early time to meet your schedule or just want to sleep in, please let us know.
The aromas from the kitchen and fresh-ground coffee greet you in the dining room and set the stage for our hot, plated breakfast. Daily entrees might include a variety of fresh egg dishes; French toast; or golden pancakes with warm maple syrup; a savory breakfast meat, such as thick-sliced Smithfield bacon, Virginia ham, or Edwards sausage links; and that southern staple, stone ground grits from Byrd Mill near Ashland. Fresh fruit is always on the menu. Vegetarian entrees are available upon request.
Your hosts, Larry and Patricia Reynolds, love to cook in their spacious, gourmet kitchen. They look forward to serving you a delicious and hearty country breakfast. Patricia’s expertise and focus is the entrees. She can whip up an omelet or egg casserole with ease. There is nothing better than pancakes or French toast hot off the griddle. Larry’s specialty is baking, especially Sally Lund bread and spoon bread. Try one of his old-fashioned baking powder biscuits that are light, fluffy, and golden brown. Served hot with butter and a variety of jams and jellies, you cannot eat just one. In the Fall, sauteed sliced spiced apples are his specialty.