Jim
Palmer, resident chef & innkeeper, prides himself
on the fact that standard B&B food is not served here.
For example:
* French Toast is stuffed with ricotta, cream cheese,
and honey; sautéed; then baked to plump and moist
perfection.
* Eggs Benedict – only better. Sometimes
whole grain toast is substituted for the usual muffin,
or shaved honey ham is used instead of Canadian bacon.
And, the herbed Hollandaise sauce is the best you have
ever tasted.
* Omelets are prepared in the classic French style;
whipped until light and airy and filled with a variety
of succulent ingredients.
Guests with special dietary restrictions are always welcome.
Jim has experience with preparing food for vegans, vegetarians,
diabetics, persons with specific food allergies, low carb
dieters, and those who are lactose intolerant. Just let
us know your needs in advance if possible, or at check
in.
Sample Menus:
Fresh Fruit with Crème Fraîche or Lightly
Whipped Cream
Sweet Potato Pancakes with Cinnamon Pecan Butter
Maple Cured Pork Sausage Links
Pears Poached in Sugar, Wine, Citrus, and Jim’s
Special Spice Blend
Breakfast Burrito Stuffed with Egg, Cheese, Roasted Peppers, & Chilies
Three Pepper Chicken Sausage
Grapefruit Broiled with Sherry and Brown Sugar
Blueberry Blintz (home made crepes stuffed with ricotta & cream
cheese, smothered in a blueberry cassis sauce)
Hickory Smoked Bacon
The “Weekend Escape” section of the 2004 Harvest/Holiday
issue of Marquee Magazine had this to say about the food
at The Lion & The Rose:
| “If you’ve ever been
to a bed and breakfast where the breakfast left a lot
to be desired, Jim Palmer has felt your pain. Jim,
who with his wife Linda owns The Lion & The Rose,
is passionate about the morning meal.” |
