In honor of our guest reviews, we are considering changing our name to A’Tuscan Estate Breakfast and Bed! Chef Jacques Rolland is an acclaimed chef and author of “The Cook’s Essential Kitchen Dictionary” and “The Food Encyclopedia”. He has owned and operated a number of successful restaurants in the Virgin Islands and continues to expand his culinary knowledge. He revels in the sumptuous Oregon bounty available in the local area and excels in merging local and innovative ingredients such as lobster mushrooms, hazelnuts and berries into traditional French recipes. His ostrich egg, Gruyere cheese and French black truffle quiche has become his signature breakfast dish.
Morning begins with the scent of Graffeo’s Dark Italian Roast coffee wafting from the coffee room. We have coffee and hot water for tea available by 7:00 in the coffee room for guests in the main house. Guests in the Annex have the luxury of their own coffee pots in their private kitchens, which we stock with the same delicious coffee and fixings. We have two seatings for breakfast in the dining room of the main house, one at 8:30 and one at 10:00. If your schedule requires an earlier seating, we can serve a Continental Breakfast at an arranged hour.
Our breakfasts include freshly baked breads or pastries, fresh seasonal fruit, and a hot entrée that changes daily. Chef Jacques enjoys the challenge of providing a different offering each day to keep your taste buds stimulated. A sample breakfast would start with home-made croissants served with Jacques’ orange marmalade, a bevy of fresh Oregon berries accompanied with fromage blanc and adorned with a white or dark chocolate spoon. (The better to stir into your coffee, my dear!) Of course, orange juice or blueberry pomegranate juice are served as well; along with coffee, tea, or if you wish, hot chocolate. The main course might be the famous ostrich egg and black truffle quiche or perhaps a Tomato Volcano, another of Jacques creations. The Volcano is a baked tomato filled with spinach, artichokes and cheese, topped with a poached egg and nestled on a spinach pancake resting on an English Muffin. The Volcano is known to flow but as of yet, there have been no eruptions. Staying a few nights? Your next breakfast might start with an Apricot Almond Tart, a Naughty Mango (a once pristine mango that has chosen to mingle with butter and brown sugar in hot oven, creating a most delicious and memorable dish.) Another favorite main dish to follow could be a frittata made with fresh Oregon lobster mushrooms, sweet red peppers and asparagus. We use the freshest possible seasonal ingredients available from our local growers.
Food allergies or special diets? No problem! You will have the opportunity to let us know of your dietary restrictions and preferences when you reserve your room or at check in. For extreme allergies it is best to know in advance so that we might plan accordingly.
Our dining room is set in a Provencal style with individual tables provided for our guests. This allows you to chat with fellow bed and breakfast guests, or focus on your travelling companion as is your preference. During our summer months we are happy to serve your breakfast on the patio or the porch of the main house.