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The first order of business on any day is to decide: is it breakfast, or brunch? Undoubtedly one of the best parts of vacation is the ongoing tasting of tasty things. Here are some examples of typical service at the cabin, not including the more interactive type of dining one might find in our Experiences.
A refreshing and vibrant Acai bowl, topped with your choice of fresh fruits, granola, chia seeds, nuts and honeycomb,
Bowl of steel-cut oats, made fresh each morning. Add your choice of mixins like raisins, roasted walnuts, chia, brown sugar, butter, bananas, and milk.
Enjoy farm-fresh eggs cooked to your liking, accompanied by hot buttered toast and applewood-smoked bacon.
Vanilla & Chamomile Skyr made from organic, grass-fed milk from PA dairy farms. Berries and bananas available for excessive topping.
Savory, flaky scones, baked until golden. Gruyere and scallions melt with ham sourced from a local farm.
A cabin staple. Organic protein powder, blended with plant milk, frozen bananas, and vanilla extract. Sweetened with stevia.
01.
Maine lobster sustainably sourced and gently cooked sous vide. (Sausage and potato omelette available for lobster haters.)
Seasonal citrus brightens up sliced Hass avocados, lightly dressed.
A buttery pastry base layered with sweet, golden caramelized onions, balanced with balsamic reduction and crumbled blue cheese.
02.
Poached eggs atop toasted, whole grain English muffins. Your choice of Canadian bacon, lump crab, or spinach and mushroom and drizzled with hollandaise.
Norwegian gravlax, accompanied by mascarpone, cornichon, capers, herbs.
Our typical holiday breakfast at the cabin, Japanese milk bread makes these cinnamon rolls tender, soft, and extra fluffy.
03.
An Italian holiday classic turned into breakfast. Panettone stuffed with chocolate chips and orange peel make for a celebratory take on french toast.
Slices of crustless quiche made with a rotating selection of fillings.
Breakfast sausage patties with organic Berkshire pork. Spiced with sage, rosemary, thyme and a touch of cayenne.
01.
Vibrant seasonal fruit salad featuring a variety of zesty citrus, juicy berries, and orchard fruits. Drizzled with a light, refreshing vinaigrette.
Smoked maple leaves spritzed with bourbon wrap this award-winning goat cheese. Smokey, creamy, pairs well with bourbon. Served with oatcakes and Brooklyn salami.
02.
Sashimi-grade yellowfin tuna loin, sliced thin and marinated in a bright yuzu ponzu sauce. Black sesame seeds, serrano peppers, microgreens.
Charred shishito peppers blistered in avocado oil offer a sweet, smokey flavor with a hint of heat. Course ground pepper and flaked sea salt.
03.
Petite burratini still maintain burrata’s ratio of smooth exterior to creamy center, with that signature burst of stracciatella. Served atop award-winning imported pesto.
True American red snapper, harvested sustainably from wild waters and shipped overnight to our door. Blackened hard and served over nasturtium greens.
01.
Hot, spicy, tangy, and deeply savory, Kimchi queso is the best of fusion. Caramelized green onion kimchi is baked with melty cheddar cheese until bubbling.
02.
Sturgeon caviar sourced from Paramount, who supply the world’s leading Michelin star restaurants. Served with crème fraîche and potato chips.
03.
Chilled, colorful, crunchy, seasonal veggies and fruits ready for dipping into homemade lemon garlic hummus and herbaceous tzatziki.
01.
Based on the Turkish lentil soup mercimek corbasi. A hit of lemon juice adds an up note that offsets the deep cumin and chile flavors. Heavily garnished with herbs, nuts, and pomegranate seeds.
Wild Atlantic halibut wrapped in individual parchment envelopes. Flaky white fish sings in an aromatic sauce of raisins, capers, and pine nuts.
Plump ravioli stuffed with savory butternut squash puree. Tossed in simple brown butter and topped with sage.
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An Italian classic. House vanilla ice cream served up and soaked with espresso, and a touch of amaretto.
02.
A cool-weather staple. This New England-style chowder is a creamy blend of sweet corn and tender potatoes in a rich soup. Topped with chives and, for the extra-indulgent, bacon.
Tender greens serve as a bed for juicy sliced pears, roasted walnuts, and mild crumbled blue cheese. Dressed in a subtle raspberry vinaigrette.
60z wagyu filet mignon steaks cooked medium rare in a cast iron skillet. Served with a light cognac sauce.
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A mousse-like creamy vanilla interior and caramelized "burnt" exterior defines this dessert from the Basque region of Spain.
03.
Canederli are bread dumplings only found in the north-east of Italy, where recipes date back more than 900 years. Made with homemade ciabatta and imported speck (a kind of smoked prosciutto).
A simple, refreshing salad stolen from the menu of a favorite restaurant. Haricots verts, radishes, red wine vinaigrette on stacked bib lettuce leaves.
Roasted until golden, boasting succulent tenderness and a subtle saffron essence. Accompanied by plump currants.
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A salty-sweet dessert made with pistachio puree and silky white chocolate, whipped until light.
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