Fresh Berries and Cut Fruit, Freshly Baked Biscuits, Heritage Bacon, and Greek Style Yogurt.
Below are examples of what may be served for breakfast. If you have special dietary needs or a breakfast preference, please contact the Innkeeper at the Inn at Vineyards Crossing at (540) 364-2466 or firstname.lastname@example.org or please make a note on your online reservation.
Virginia Ham, Local Grade AA Free Range Eggs, Cream, Swiss, Parsley, served with Potato Pancake.
Deep Fried Challah Bread, Grade A Virginia Maple Syrup, Whipped Butter.
Served with this week’s seasonal vegetables from our local garden.
Two Eggs perfectly soft boiled, Pan Seared Virginia Ham Steak, Potato Pancake
Chesapeake Jumbo Lump Crab Cake served on a toasted English muffin topped with a perfectly poached egg and house made hollandaise. $10 surcharge.
A hand-cut Virginia Angus tenderloin cooked to your liking served with two egg’s your style, Potato Pancake. $10 surcharge.
Your email address will not be published.
You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>
Notify me of follow-up comments by email.
Notify me of new posts by email.
Subscribe to The Crossing Newsletter and receive the latest news and special events including exclusive opportunities and special offers.
A Bordeaux blend of 50% Cabernet Franc, 35% Petit Verdot and 15% Cabernet Sauvignon. The wine has been aged in French and American oak for 18 months. Cigar box and smokiness dominate the nose with a hint of violets. On the palate the wine fills the mouth with black cherry and currants flavors, then finishes with firm, but silky tannins.