New Menus for 2018
For nightly guests a continental breakfast is delivered to your room the evening before and placed in the kitchenette. This way breakfast is readily available when you awake at your leisure in the morning. Breakfast quiches of local sausage and slow-cooked N.C. grits, broccoli and ham, portabella mushroom and bacon, and zucchini and grape tomato are interchanged on the menu.
Blueberries, blackberries, grapes and figs from the orchard are served in season. Chloe’s homemade Strawberry Jam, Candied Fig Preserves and Cinnamon-Blueberry Jam are made from the orchard’s fruits and are guests’ favorites. Homemade granolas are another popular specialty of Big Mill Bed and Breakfast.
At Big Mill, the menu incorporates many locally grown foods and there is always variety. Innkeeper Chloe will also gladly share her recipes – just ask. Or check out her recipes here and follow Big Mill on Chloe’s Blog. For lunch and dinner, be sure to ask Chloe for restaurant recommendations.