Sample Menus & Pricing

2017 Season

These are suggested sample menus. Our chefs love to create with the freshest of ingredients and are inspired by what is currently available on the market. If you allow them to play, you will not only have all dietary needs met but your palate will enjoy a very unique experience.

Breakfasts   ~   $14.00 per person (13+) (ages 2-12 $10.00) Included in the Bed and Breakfast Plan

Eggs prepared a variety of ways

Hashbrowns, Home Fries, Pancakes, French Toast, or Bagels

Fresh Fruit Tray

Fresh Baked Items

Hot and Cold Cereals


Coffee and Assorted Teas

Lunches   ~   $18.00 per person (13+) (ages 2-12 $13.00)

Baked Potato Bar

Salad Spread

Vegetarian Chili


Grilled Sandwiches

Nicoise Salad

Sandwich Wraps

We serve only one entree per meal time with a vegetarian option upon request.

All luncheon entrees include Chef’s Selection of seasonal soup. The meal is perfectly complemented by the Chef’s Selection of dessert and *beverages.

All soups are made from scratch and are vegetarian.

*Beverages consist of Herbal Red Raspberry Ice Tea, Lemonade or Fruit Punch, Coffee and Assorted Hot Teas

Dinners   ~   $23.00 per person (13+) (ages 2-12 $17.00)

Stuffed Portabella Mushrooms

Burrito/Taco Bar

Eggplant Parmesan

Spaghetti with Turkey Meat Sauce

Ranch Herb Roasted Chicken

Curried Fish

Lasagna or Pasta

Oven Roasted Fish

Chicken Piccata

We serve only one entree per meal time with a vegetarian option upon request.

All dinner entrees include salad, market fresh vegetables, starch and home baked bread and butter. The meal is perfectly complimented by the Chef’s selection of dessert and *beverages.

Salads consist of fresh greens, a wide assortment of fresh veggies and a variety of homemade dressings.

~  BBQs Mountain Home Ranch Style  ~

$30.00 per person (13+) (ages 2-12 $25.00)

Grilled Chicken and Tri Tip

Grilled Vegetables and Corn on the Cob

Grilled Garlic Bread, Green Salad and Watermelon

Dessert and *Beverages

$23.00 per person (13+) (ages 2-12 $17.00)

Burgers and Hot Dogs

Potato or Macaroni Salad

Green Salad and Water Melon

Dessert and *Beverages

*Beverages consist of Herbal Red Raspberry Ice Tea, Lemonade, Coffee and Assorted Hot Teas

All meals are served buffet style and are subject to a sales tax currently at 8.25%.

Gratuity is at the discretion of the group.


These are a few of our most requested recipes. We strive to inspire people to eat well and exploe easy, healthful cooking.

Apricot Pecan Scones

2 cups flour.I prefer high-gluten bread flour, but all-purpose works fine.
½ cup sugar.
2 teaspoons baking powder
1/2 teaspoons baking soda
1 cup sweet butter
½ cup diced dried apricots
½ cup chopped pecans

Cut the butter into the dry ingredients until the butter is in small pieces, about the size of a pea.  I use a Cuisinart and pulse in small batches.  You can do it by hand, but it is a lot of work.  Blend in the apricots and pecans. Here is the important trick.  Do this the night before so you can let the butter/flour mixture harden again in the refrigerator at least for a few hours before you work the dough.  In the morning blend in 1/2 cup buttermilk.  If you do not have buttermilk, use ¾ cup yogurt. Knead the dough until you can make balls. The bigger the ball, the larger the scones.  For this amount, I would make about three balls.  You must often really squeeze the dough to get the balls to stay together.  Put the balls on a counter that has been liberally dusted with a mixture of ½ powdered sugar and ½ flour. Press the balls, one at a time into discs about ¾ inch thick.  I press, rotate, and use my hand to make the disc round.  Before it is totally pressed flat, I turn the disc over so both sides have a coating of the sugar/flour mixture.  This makes the dough easier to handle and shape.  Once I have my disc, I cut it into eighths, like a little pizza, and place on a baking tray lined with parchment paper.   Bake at 375 for about 20 minutes. Scones should be lightly browned.

One fun variation is to cut the sugar back to 3/4 cup and add 1/c cup white chocolate chips! Honest.


Infused Waters

While taking a culinary class at the California School of Herbal Studies Suzanne learned some really delicious ways to flavor our waters naturally, that provide amazing benefits to us and the guests.

Cutting the tops off of strawberries and throwing them, leaf and all, into a large container of water and letting it chill in the refrigerator for at least 8 hours makes the sweetest strawberry flavored water that young and old love. Lemon balm and mint is also very tasty and is a good digestive aid. But don’t stop there. Use your imagination with other combinations of fruit and/or herbs. And it is all so simple, refreshing, delicious and best of all, no calories. Bon Appétit’


Herbs for Your Health

Many of our every day cooking herbs, not only add flavor, but have medicinal values. Here is some of what they do for you.

  • Basil- Cooling and aids digestion, supports the stomach and is a slight sedative.
    Bay –Astringent, anti-bacterial and anti-fungal. Supports the nervous system and stomach, helps dispel gas. It stimulates menstrual flow.
    Black pepper – Stimulating, increases flow of gastric enzymes, and helps prevent constipation.
  • Caraway– Stimulates digestion and appetite, relieves gas. May help relieve menstrual pain.
  • Cardamom– Relieves indigestion, sweetens breath. Good for coughs and colds.
    Cayenne – Antiseptic and warming, strengthens the heart and nerves. If you have a slip of the knife while cooking, packing enough cayenne to cover well the exposed flesh will help stop the bleeding and is anti-microbial.
  • Chives – Cleanses blood, aides in digestion, protects against colds.
  • Cinnamon – is astringent, dispels gas, anti-bacterial, anti-microbial. Helps relieve diarrhea.
    Cloves – Anesthetic and work well for toothaches (a drop of the oil on the offending tooth) and as a sore throat gargle.
  • Coriander (cilantro)– Stimulates digestion. Strong anti-microbial. Strengthens the urinary tract.
  • Cumin – Helps to relieve indigestion and gas.
  • Dill – Helps relieve gas, hiccups and stomach-ache.
    Fennel – A warming plant, helps ease gas, indigestion, colic and gastro-intestinal spasms. Also eases throat tension and coughs as well as bring up phlegm from the lungs.
    Garlic – Excellent when you are sick. It stimulates your immune response, is anti-microbial, antiseptic and promotes sweating. It is useful when traveling to discourage parasites. Garlic also decreases cholesterol, LDLs, and blood pressure. Eat with parsley if having garlic breath bothers you, or a loved one. To enjoy the medicinal effects of garlic it important not to get it too hot. The best way to cook with it is to sprinkle it raw onto your food, or add it in at the end of cooking once the heat is turned off.
  • Ginger – Warming and increases circulation especially to the pelvic region. It is useful for nausea, motion sickness and to stimulate the appetite.
  • Lemon Balm – Relief from bronchial problems, fevers, colds, and headaches. Calming, antiviral, antiseptic. Helps with stomach distress.
  • Marjoram – Aides digestion, good for colds and headaches and as a relaxant.
  • Mint – Both cooling and stimulating. It helps cramps from gas, bloating, motion sickness, nausea and headaches.
    Nutmeg – Aids digestion, flatulence, diarrhea and nausea. It is a mild sedative in small doses and narcotic in large doses.
    Oregano – Helps indigestion, coughs and headaches. It is a good poultice for painful swelling.
  • Parsley and Chervil – Stimulates digestion, as a breath freshener and for healthy skin. Good source of vitamin C and iron.
    Rosemary – Warming, both a circulatory and liver tonic. It is a digestive aid and stimulates the liver as well as gastric juices. It will soothe a headache. Rosemary is very antiseptic and makes a good wound soak. A strong memory herb.
  • Sage – Cooling, disinfectant and astringent. It cools a fever, cleanses the blood, eases headaches and nervous tension. It also stimulates digestion. Also works well as a mouthwash for sore throat, mouth ulcers and bleeding gums.
    Tarragon – Stimulates the appetite, relieves flatulence and colic. It is also anti-fungal and anesthetic.
    Thyme – Supports the stomach. It is also antiseptic (good as a wash for skin infections) and antispasmodic. It works well for congested lungs and shortness of breath.
    Turmeric – Warming, analgesic and astringent. It promotes bile, relieves a congested liver and gallstones and aids digestion. Turmeric also reduces tumors and uterine fibroids.