A tall stack of pancakes, covered in apples and syrup, sits next to a glass of fresh orange juice. In the background, fall leaves can be seen decorating the table.
Julie, the innkeeper, chats with guests while serving them a delicious breakfast.
A broiled egg and tomato dish served with a slice of homemade sour dough bread.
Gorgeous red, yellow, and orange colored home grown heirloom tomatoes are cut and served on a tray.
Chocolate crepes, drizzled with chocolate sauce, are served with locally sourced sausage, an egg frittata cup, and fresh strawberries.
Green tomato and blueberry, grown at Goldberry, bread topped with light frosting.
Filo dough egg cups filled with roasted tomatoes and fried quail eggs. Garnished with a piece of lavender.
Baked French toast with blueberry compote and sugared nuts are served out of a muffin tin.
Morrell mushrooms, wild onions, and asparagus all found on Goldberry property.
Pavlova topped with raspberries, blackberries, golden berries, and pomegranate served on a white dish.
Pizzell waffle cookie cups filled with assorted fruit.
Apple chicken sausage bound with Goldberry farm fresh eggs and sage for flavor.
A line of yogurt parfaits filled with cherry sauce and topped with Goldberry grown cherries.
A Dutch baby pancake filled with peaches served in a cast iron skillet.
Bacon asparagus quiche, rosemary potatoes, fresh homme grown cucumber, a fruit cup, and lemon poppy seed cake paired with a glass of orange juice.
Baked French toast with strawberry sauce and almonds, waffle sticks, and a pepper cup full of egg scramble.
Mixed fruit cup, melon, blueberries, blackberries, raspberries, mint, and ground cherries, served in a glass dish.
Home grown veggies and locally sourced sausage fill an egg roll up served with Goldberry grown heirloom tomatoes, cucumbers, and coconut zucchini bread.
A cup of quail eggs sits next to plate garnishing.
Bacon wrapped asparagus on a baking sheet.
Homemade fresh baked cinnamon rolls fill up a pan.
Vegan tofu scramble filled with Goldberry grown veggies is served with fresh heirloom tomatoes and a blueberry muffin.
Homemade, farm-to-table breakfast served via room service.
Individual Pavlovas topped with kiwi, strawberries, and mango.
Individually sliced Tres Leches cake topped with whipped cream, mango, kiwi, pomegranate, and raspberries.
Hash brown quiche filled with home grown veggies, homemade baked doughnuts, and sliced melon and cucumber ready to be served as room service.
Three chicken eggs and seven quail eggs, produced by Goldberry's birds.
Two quiches, plates, and forks sit on a table is glowing sunlight.
Homemade biscuits, some covered in jelly, Goldberry grown figs, and berries cover a tray.
A hand pours syrup on a stack of freshly made waffles on a table with fresh fruit and a beautiful flower bouquet.
Julie, the innkeeper, and Carly, the innkeeper's assistant, laugh and chat while prepping breakfast.
Hands sprinkle flower on a counter while prepping to roll out dough.
Hands use a biscuit cutter to cut circles out of dough.
A hand holds a Mason jar full of homemade violet jelly in front of a violet flower.
A muffin tin is full of egg cups filled with home grown veggies and locally sourced sausage.
Homemade toast topped with cheese, honey from Goldberry's bees, pistachios, and home grown figs.
Homemade pumpkin hand pies decorated as mummies for Halloween breakfast.
Tres Leches cake topped with whipped cream, apple-cinnamon glaze, and home grown chestnuts.
Waffles served with peaches, locally sourced sausage, and watermelon fill a room service pan.
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