Here is Almond encrusted  Halibut cooked to perfection.  This particular night it is topped with a sweet chili sauce.  The secret to good moist Halibut without a fishy taste is first to start with a good piece of fresh or fresh frozen fish.  It should not be chalky looking and instead be shiny translucent in color, it should be firm and hold it's shape.  For this recipe I dip it in heavy cream, then dredge it in a mixture of 3/4 Almond meal with 1/4 parmesean cheese.  Then place on sprayed boiler pan and broil in a pre heated oven.  Watch it, do not hesitate to stick a fork in the middle to check.  You want to take it out when there is still a slight transulcent color in the very middle.  After it sits for a few minutes it will have cooked all the way through.  Do not worry, you will learn just when after a couple of tries.  If not cooked enough you can always put it back in for a couple of minutes but, remember you cannot ever cook it less than it is.  I never bake, never wrap up, only broil, grill or fry to make sure it keeps that fresh taste. Â

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 Fresh eggs are gathered every morning, afternoon and evening.  You will have some of the best eggs anywhere.  They are  less than a day old when I break them into the frying pan and cook them just the way you like.  There are sausages of all kinds, real fried ham, bacon and omlettes of all descriptions.  We serve only the best and freshest.  We will add steel cut Irish Oatmeal to the breakfast menu if you would like.  Of course there is cold cereal if you must.  But try out sour dough pancakes with unprocessed real Vermont Maple Syrup.  We have juices of all kinds, sparkling, orange, apple, just let us know your preference or watch out some morning you will have a glass of moose juice.  Our secret recipe!   We still have those sweet cream muffins that everyone cannot live without.  Plus coffee so thick your spoon stands up or just regular gormet coffee, with heavy cream, 1/2 and 1/2, 2%, soy, what ever your preference.  Or try one of our gormet hot chocolates or teas.  There is always a bowl of fresh fruit out on the Breakfast Bar,  just help your self.

 Fresh bread and rolls are always coming out of one of the three ovens in our kitchen.  Home made jam, apricot, mixed berry, plum or apple butter.  If you ask nicely you can usually talk auntie Dorothy out a sample to take home.  When you get back from your day out and about, check the breakfast bar for goodies.  Auntie Dorothy starts baking as soon as you are out the door in the morning.  Or you might find smoked salmon and some cheeses and crackers, there are always mixed snacks and nuts.  We would not want you to be hungry.  Were you warned bring either sweats or a size larger pants we do not want your enjoyment to be limited.  If you have a special diet we will provide you treats that meet it.  If you want to diet while here  -  just try to eat less!

   Here are some of our fat hens that lay your eggs.  There are over thirty hens that keep busy so we can bake and chef up the best for you.  We have Delawares, Morans (they lay the dark dark brown eggs) Barred Rock, New Hampshires. Rhode Island Reds, Cinnamon Queens, Cochans with the feathered feet and legs, some Araconas the easter eggers that lay blue or green eggs, and  an Egyptian that lays smaller pale eggs. One of the chickens lays a double yoker everyday.   Auntie Dorothy takes great care of her chickens, she even painted the inside of their Hen House pink. Do not throw out any of you unwanted food, the chickens love her cooking.  She has been cooking for them all winter and keeping them toasty with a heat lamp.  If you like ask her and she will give you a tour, they talk to her and she has even named them all!