By the time the first guest wanders in at 8:30, the kitchen has been awake for a while. The granola is out, the muffins are cooling, and the coffee is on. Of everything we do at Murphin Ridge, breakfast is the part Sara and I love most.
It's the one time each day we get to sit down with the people staying with us. Here's what that hour looks like, and why we run it the way we do.
Just for Our Guests
Breakfast at Murphin Ridge is part of your stay, not a restaurant service. We serve it only to guests staying in the inn and our cabins. That keeps the dining room small and the pace slow.
Everyone at breakfast spent the night on the ridge. Some came for the quiet, some for the trails, some for an anniversary. By the second cup of coffee, the tables start talking to each other.
Every morning
Three Courses
Every breakfast at the Ridge comes in three courses.
- The granola bar. Yogurt and our house Murphin granola: oats, coconut, almonds and honey, toasted golden, then tossed with dates, apricots, cherries, pineapple and raisins. Guests ask about it more than anything else we make.
- The starter. Fresh fruit with something from the oven, usually a muffin or coffee cake. This fall that means the Murphin Ridge Muffin, with apple compote baked into the center and our granola on top.
- The entrée. Something hot and hearty: Foggy Bottom pancakes with bacon, French toast, biscuits and gravy, or scrambled eggs with country ham.
Everything is made from scratch in our kitchen, that morning or the day before.
Why There's No Menu
We don't post a breakfast menu, and we don't take orders. Our recipe book holds about 30 breakfasts: Foggy Bottom pancakes, Sunrise Orange pancakes, a German apple pancake, stuffed French toast, baked apple French toast, quiche, country egg custards and more. Each morning we pick one based on what's fresh and what's good right now.
You find out what it is when it lands on the table. Stay a few nights and you'll likely never eat the same breakfast twice.
There's a practical reason too. Ours is a small kitchen, and a small kitchen can cook one breakfast beautifully or ten breakfasts in a rush. We'd rather do one well. We cook for the exact number of guests staying with us, so every plate goes out hot and nothing goes to waste.
Pull Up a Chair
Breakfast is seated between 8:30 and 9:30, and Sara and I are in the room for all of it. We pour coffee, we ask where you're headed for the day, and more often than not we end up trading stories.
That's the part of innkeeping no brochure can promise. It happens over breakfast.
Come Hungry
We can't tell you what's for breakfast on your stay. We don't know yet either. We can promise it'll be made by hand, served hot, and shared with good company in the hills of Adams County.
Book your stay, and we'll see you at the table at 8:30.