The Huntsman’s Breakfast
Served Family Style
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 innkeeper@vineyardscrossing.com or please make a note on your online reservation.
Shirred Eggs
Virginia Ham, Local Grade AA Free Range Eggs, Cream, Swiss, Parsley, served with Potato Pancake.
Southern Style French Toast
Deep Fried Challah Bread, Grade A Virginia Maple Syrup, Whipped Butter.
Frittata
Served with this week’s seasonal vegetables from our local garden.
Soft Boiled Eggs*
Two Eggs perfectly soft boiled, Pan Seared Virginia Ham Steak, Potato Pancake
Chesapeake Eggs Benedict*
Chesapeake Jumbo Lump Crab Cake served on a toasted English muffin topped with a perfectly poached egg and house made hollandaise. $10 surcharge.
Filet & Eggs
A hand-cut Virginia Angus tenderloin cooked to your liking served with two egg’s your style, Potato Pancake. $10 surcharge.
- Whole Wheat Toast, Bagels & English Muffins Toasted upon request
- Orange Juice, Freshly Brewed Bespoke Dauphin Kaffee, Tazo Tea
- Consuming raw or under cooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness, especially if you have a medical condition.
- (*)These Items may be cooked to order.
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Featured Wine: Cleve 2008
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.