Breakfast is always included.

Your morning will start with early morning coffee or tea to enjoy in our Gathering Room, Front or back porch or in your room. Breakfast will be served at a predetermined time usually at check in. A plated hot entrée, fresh fruit and home baked pastry and orange juice will be served in the Breakfast Room, along with your choice of coffee, tea and/or water.

Our entrée will vary daily and we can accommodate dietary restrictions and/or allergies if we are made aware of them. Midwestern tried and true recipes have been offered and thru time "southern recipes" have joined the list. Our breads are always baked in our kitchen. Scones are our latest offering and we are adding whole grains to our baking.

Some of our entrees:
Scrambled egg enchiladas, Baked omelet, Stuffed French toast, Buttermilk pancakes, Cheese Grits, cheese soufflés, Baked oatmeal custard and quiches.

Pastries or breads may include:
Praline apple bread, banana bread, pumpkin cream cheese bread, sticky buns, scones, and Morning Glory Muffins.

Seasonal fruit & orange juice complete your breakfast.

Columbian coffee (regular or decaf) and a selection of loose & bagged teas featuring a different tea each month will be available at breakfast.

Lunch for groups at the Inn can be made available by special arrangements. Call for rates. 877-551-1776.

Dinners are included only with our mystery weekend, as we have excellent restaurants downtown to choose from.
Menus are available to peruse and make your decision for the evening meal.

Complimentary beverages:
In our beverage station we have complimentary pepsi in our guest refrigerator, as well as ice. Feel free to byob and chill your favorite beverage from home.

Water and a one cup coffee machine are available for that very early or late coffee craving. Glassware for your pleasure is in this area. Hot water for tea is always available via the Bunn machine in the Breakfast room. Welcoming tea and freshly baked chocolate chip cookies will await your arrival! Complimentary wine and cheese available on weekends.

Tea of the Month:
A different loose tea will be featured each month obtained from the Great British Tea Time Co. at the local farmers' market. To date we have Irish blend, Earl Grey, Southern Pecan and Monks' Blend.

The innkeeper and guest rapport is mindful of the "Three Cups of Tea" philosophy, explained in the book of the same name. The first shared cup is with a stranger, the second with a friend, the third is with family. By check out time, we feel like we've gone thru all three stages and we are saying goodbye to family.

MORNING GLORY MUFFINS 2 cups flour ½ c raisins 1-cup sugar ½ cup shredded coconut 2 t baking soda ½ cup chopped pecans 2 t ground cinnamon 3 eggs, lightly beaten ½ t salt 1 cup vegetable oil 2 cups grated carrots (3 medium carrots) 2 t vanilla extract 1 apple, peeled and grated In a large bowl, sift the flour, sugar, baking soda, cinnamon, and salt. Stir in the carrots, apple, raisins, coconut, and pecans. In another bowl, stir together the eggs, oil and vanilla and add these to the flour mixture just until moist and smooth. Place in muffin cups. Bake 30-35 minutes in 350* oven until firm and puffed. Makes 18.		BAKED OMELET ¼ Cup Butter – Melt in 9 x 13 inch pan 16 Eggs – Beat 1 Cup Sour Cream 1 Cup Regular Milk 2 Teaspoon Salt ½ Teaspoon Basil 1 4 oz. Mushroom – drained 5 Green Onions with tops – sliced thin 1 2 oz. Jar pimientos – drained 2 Cups shredded Cheddar Cheese Mix all except cheese with beaten eggs. Pour into pan – top with cheese. Bake 40-45 minutes until set. Can be made the night before and baked 50-55 minutes.
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