Allegan Bed and Breakfast Michigan Dining at Castle in the Country

Dining Information

Breakfast, picnic basket lunch, set menu Dinner, or Friday evening Appetizer Gathering, our Chef's philosophy about Food is that it needs to be Simple, Natural & Unforgettable!
We've elevated breakfast to celebration status! Come, celebrate the morning with us in our beautiful dining rooms overlooking our pond. We start our breakfast service with plenty of freshly brewed coffee, hot tea or cocoa. Your individual table for two will be set with a homemade pastry right from the oven and either a selection of fresh fruit or a baked fruit item. We'll serve a plated entree selection of one of our specially prepared sweet or savory breakfast recipes with either hickory smoked bacon, whole hog sausage or canadian bacon.

Just to whet your appetite for one of Herb's great breakfast experiences, here's a sample menu. Actual menu for each morning is based on seasonal availability. Please let us know in advance of your visit if you have a special dietary restriction. We will do our best to accommodate special needs whenever possible

Fruit Course
Fan-cut pear baked on fresh mint with honey-cardamom sauce (or) Fresh seasonal fruit cup

Breakfast Pastry (Always made fresh every morning from scratch)
Croissant with apple-cinnamon filling (or) Apricot cream scone (or) Chocolate-cherry cream scone
(or) Maple-glazed oatmeal-pecan scone (or) Blueberry, banana-nut, or apple muffin
Egg Dish (Always vegetarian)
Royal Eggs & Cheese with fresh herbs, sweet pepper, and red potato served with hollandaise sauce (or) Stuffed French Toast made with our fresh sourdough bread, served with strawberry coulis (or) Tomato-basil frittata with caramelized onion and grated parmesan cheese (or) Honey puff pancake with strawberry coulis and whipped cream or cre'me fraiche.

Meat
Thick-cut smoked bacon (or) Sausage links made from the whole hog

Prix Fixe Dinner Menus

After experiencing Herb's incredible breakfasts, many of our guests pleaded with us to expand our offerings and provide dinner options. After perfecting the recipes and processes used for dinner service, we have Brought to your room to enjoy by the fireplace, or served in our Midnight Sky Dining Room. Offered any Tuesday or Thursday evening-advance notice required. Additional charge of $125 per couple)

Here are just a few of the Dinner selections prepared by our Chef:

Creamy Cucumber & Potato Soup (or) Roasted butternut squash bisque with ginger & leek (or) Vichyssoise (or) Creamy Potato & Leek Soup

Freshly baked crusty bread roll (or) Garlic & cheese biscuit (or) Sourdough bread

Salad of romaine chiffonnade (or) Mixed greens with house-made balsamic vinaigrette, goat cheese, dried fruit, marinated red onion rings & topped with walnuts, pecans or pine nuts

Entree

Tuesday: Pan-seared pork loin with rosemary-orange sauce, smashed garlic red skin potatoes and seasonal vegetable
Thursday: Lightly breaded and pan-fried Chicken breast with balsamic citrus sauce, basamati rice pilaf prepared with aromatic herbs and seasonal vegetable

(or substitute for either evening's entree)

Vegetarian: Stuffed zucchini with basamati rice pilaf prepared with aromatic herbs and seasonal vegetable

Dessert of Chocolate-decadent brownie topped with cherry sauce (or) New York Style Cheesecake (or) Banana Gelatto w/ Strawberry Sorbet garnished w/ fresh mint

Appetizers a selection of two or more served complimentary every Friday between 6:30-7:30 pm

Grill-smoked lemon pepper shrimp

Bruchetta - Thick slices of our sourdough bread, toasted and brushed with extra-virgin olive oil and fresh garlic, topped with tomato, mozzarella cheese and fresh basil House made foacacia with red potato, blue cheese, rosemary and caramelized onion Cheese assortment We reserve the right to make substitutions as needed

Cream Scones
Most traditional scone recipes use both butter and milk or cream. Here we simplify by using only heavy cream. This simplifies & shortens the preparation process, and the end result yields a crispy, more browned crust with a moist interior. Any dried fruit such as cherries, apricots or even raisins will work, but the vanilla and almond flavors are added because they go so well with cherry and apricot. The two-step baking procedure is important-the initial high heat yields a higher rise, but if left to bake at that temp, the bottoms will burn while the interior remains undone.

Ingredients
2 C All-purpose flour
½ C Brown Sugar
2t Baking Powder
½ t Salt
½ C Dried Fruit, diced into ½ inch cubes if needed.1 ½ C Heavy Cream ½ t Almond extract ½ t Vanilla extract 1 egg, beaten for glaze 1T granulated white sugar

Procedure
Preheat oven to 425 F. Combine flour, brown sugar, baking powder, and salt and mix thoroughly. Add diced fruit and chocolate. Combine almond extract and vanilla to the heavy cream and add to flour mixture. Stir with a spatula until there are large clumps. Using squeezing motion with clean hands, press the dough into a ball. DO NOT OVER MIX! Place dough onto large cutting board and press into a disc approximately one inch thick. Cut into 6-8 wedges and move to a baking sheet. With a pastry brush, coat scones with egg mix and sprinkle with sugar. Bake at 425 for 10 minutes, reduce heat to 375 and rotate pan, bake for 10 minutes more or until golden brown and delicious. Allow to cool on a cooling rack for 15 minutes.

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