Breakfast
The Lost Whale Inn is an ideal location for your wedding or elopement. We offer several locations on our property for you to tie the knot. No other wedding venue offers such an amazing view of nature.
Breakfasts and afternoon wine receptions are, simply put, “over the top” as one guest describes it. Our Innkeepers and Families have created a menu that will tempt every palate. Every meal is prepared with tender loving care and attention to every detail. Your day starts with Thanksgiving coffee and a variety of teas and hot chocolate served at 7am.
Breakfasts are served Family style each morning and include a chafing dish full of bacon and sausage, vegetable and cheese frittatas prepared with fresh herbs and vegetables when available from the Inn’s gardens, multiple sweets are offered each day including home-baked fruit cobblers, a variety of different pancakes, french toast, Swedish pancakes, aebleskivers, muffins, turnovers, strudels, and cinnamon rolls, plus many more. We provide local organic vegetables and produce whenever possible.
Special requests are happily provided; when you make your reservation, just let us know of any special dietary requests or restrictions. Click below to see some of our favorite recipes!
“We’ve stayed in bed and breakfasts all over the world and the only place that can even match your breakfast is in England.” Mr. and Mrs. James Curry of London
Recipies
When Guia & Gary purchased the Inn in 2003, Gary’s sister, Margaret, came to help. She was an executive chef who created menues worldwide for the Hilton Hotels, had her own cooking show, worked at the Ahwanee Hotel in Yosemite and the Brown Derby in Kentucky, to name a few. We were blessed with her presence for two years, during which time she set our breakfast menues, created our banquet menues and dinners, and taught us the true art of cooking. Margaret passed on in 2005, and all of us at the Inn continue to value her enormous contributions to the gastronomic excellence of our cuisine.
Remember that flowers and herbs (like rosemary) make great garnishes! We use as much as possible from our extensive gardens here at Lost Whale Inn.
Fresh Apple Cobbler
Freshly chopped apples
Batter: should be thick consistency, like brownie mix.
Equal amounts of flour, butter and brown sugar, mixed with
1 TB vanilla
1 egg
1/8 to ¼ cup milk
Powdered sugar
Place apples in cobbler deep dish, place 6-8 “dabs” of butter on top
Lay batter evenly across the top, all the way to edges of pan. It should be about ¼ inch thick. Bake for 2 + hours. Sprinkle powdered sugar on top just before serving.
Southwestern Frittata
20 eggs (serves 15 to 20 people)
1 cup or more of cheese
6 diced green chilies
½ leek, chopped and sautéed in oil
Mix all together in big bowl
Heat oil (Pam is fine) in cast iron skillet. Place egg mixture in skillet on top
of stove and cook until edges are bubbling. Place 6-8 slices of Ortega chilies in star shape on top before placing in oven. Place hot skillet in oven. Cook for 1 hour, 45 minutes (+ or -). Flowers and herbs like rosemary make great garnishes!
Fresh Cherry Cobbler
Fresh, pitted cherries
Batter: should be thick consistency, like brownie mix.
Equal amounts of flour, butter and brown sugar, mixed with
1 TB vanilla
1 egg
1/8 to ¼ cup milk
Powdered sugar
Place cherries in cobbler deep dish, place 6-8 “dabs” of butter on top. Lay batter evenly across the top, all the way to edges of pan. It should be about ¼ inch thick. Bake for 2 + hours. Sprinkle powdered sugar on top just before serving.
Frittata “Florentine”
20 eggs (serves 15 to 20 people)
1 cup or more of cheese
1 skillet full of spinach (bagged) or equivalent picked from the garden
1 dozen mushrooms, sliced
½ leek, chopped
1 tomato, sliced
Sauté spinach, mushrooms and leeks in oil until spinach is limp. Drain water from pan if necessary. Mix all together in big bowl. Heat the oil in the cast iron skillet. Place egg mixture in skillet on top of stove and cook until edges are bubbling. Place sliced tomatoes on top in a nice design before placing in oven. Cook for 1 hour, 30 minutes (+ or -)
French Toast
1 loaf of bread, sliced about ¾ inch thick – makes about 21 to 24 slices)
Batter: 7 eggs
½ cup sugar
¼ cup cream
1 TB cinnamon
1 ½ TB vanilla
Heat Teflon-coated skillet using oil until hot. Dip bread slices in batter and fry until golden brown. Sprinkle with powdered sugar just before serving.
