breakfast......
Start off your day in our sunroom or, in warm weather, on the breakwall patio or house patio, looking out over a Lake Erie morning. A delicious hot breakfast on vintage tablewear, with silverplate and linen is the way a B&B should ease you out into your day. Breakfast is usually served starting at 7:15 am. Earlier to-go bags can be arranged as well as later sitting brekkies, up to 9:30. Birders usually want to be off early, we well know.
When registering, please let us know if you have any allergies, intolerances or restrictions so we can adjust for you. I'm quite familiar with gluten-free diets and have catered to vegan and vegetarian guests with varied and delicious breakfasts. I regret to say that religious restrictions involving technique, food sourcing & preparation separation are not within my abilities.
Our foods are as locally sourced as we can get them: Free range eggs from a local farm, fresh duck eggs - with amazing yolks - from a nearby hobby farmer... honey & maple syrup from a local apiary & sugar bush... & breakfast meats from our local butcher. Canada's Sun Parlour produces the delicious vegetables & fruits featured in our recipes as their seasons come center stage. And of course, if you're trying our house specialty - OOE's Perch Benedict - you can be sure that yellow perch was bought from a Wheatley fishery late the day before.
When registering, please let us know if you have any allergies, intolerances or restrictions so we can adjust for you. I'm quite familiar with gluten-free diets and have catered to vegan and vegetarian guests with varied and delicious breakfasts. I regret to say that religious restrictions involving technique, food sourcing & preparation separation are not within my abilities.
Our foods are as locally sourced as we can get them: Free range eggs from a local farm, fresh duck eggs - with amazing yolks - from a nearby hobby farmer... honey & maple syrup from a local apiary & sugar bush... & breakfast meats from our local butcher. Canada's Sun Parlour produces the delicious vegetables & fruits featured in our recipes as their seasons come center stage. And of course, if you're trying our house specialty - OOE's Perch Benedict - you can be sure that yellow perch was bought from a Wheatley fishery late the day before.
...... at OOE is just wonderful
Our superb coffee is supplied by Red Lantern Coffee, an local enterprise, ethical in both human and nature mandates and brewed just before you come down the hall. We have a choice of teas for a fresh brew-up and can do a lovely decaffinated French press. If you'd like a coffee tray while getting it together in the morning, let me know the night before and it'll be on a tray outside your door, with a gentle knock.
Jams are all made in my kitchen.... Mayan vanilla strawberry, cinnamon rhubarb, blueberry lavender, blue plum & Cuban rum, spiced cherry cherry whiskey, Chambord raspberry, strawberry margorita. Baking is done the night before or just before you get up. Bread is done with a slow rise and baked in cast iron.
Proving a real hit with our guests is our signature & house specialty - OOE Perch Benedict. A thick sliced of grilled homemade bread is topped on one side with a filet or 2 (depending on the size) of fresh Lake Erie perch or young pickerel, likely just off the fishing tug yesterday afternoon, lightly breaded in my own special mix & pan fried in clarified butter. On the other side of the bread is a farm fresh poached egg - free range chicken or duck. A light sheet of lemon thyme hollandaise, some rosemary garlic roasted potatoes, maybe grilled mushrooms, seared asparagus or parmesan broiled tomatoes complete the plate.
Always on offer are eggs al gusto, bacon & sausage variations, & a special French toast, quiche and other breakfast creations. We're flexible.. to the point of being bendy! I'll take your order the night before & coordinate it to be fresh & hot at your breakfast time.
We generally start off with a fruit or granola & Greek yoghurt bowl and a choice of juices. After breakfast, top yourself up with a sweet.... muffins, quick breads, jam, scones...... Lighter breakfasts are always available as well as substantial bagged brekkies to go for early birders - literally, birders who go off early with brekkie bag and binocs in hand.
Jams are all made in my kitchen.... Mayan vanilla strawberry, cinnamon rhubarb, blueberry lavender, blue plum & Cuban rum, spiced cherry cherry whiskey, Chambord raspberry, strawberry margorita. Baking is done the night before or just before you get up. Bread is done with a slow rise and baked in cast iron.
Proving a real hit with our guests is our signature & house specialty - OOE Perch Benedict. A thick sliced of grilled homemade bread is topped on one side with a filet or 2 (depending on the size) of fresh Lake Erie perch or young pickerel, likely just off the fishing tug yesterday afternoon, lightly breaded in my own special mix & pan fried in clarified butter. On the other side of the bread is a farm fresh poached egg - free range chicken or duck. A light sheet of lemon thyme hollandaise, some rosemary garlic roasted potatoes, maybe grilled mushrooms, seared asparagus or parmesan broiled tomatoes complete the plate.
Always on offer are eggs al gusto, bacon & sausage variations, & a special French toast, quiche and other breakfast creations. We're flexible.. to the point of being bendy! I'll take your order the night before & coordinate it to be fresh & hot at your breakfast time.
We generally start off with a fruit or granola & Greek yoghurt bowl and a choice of juices. After breakfast, top yourself up with a sweet.... muffins, quick breads, jam, scones...... Lighter breakfasts are always available as well as substantial bagged brekkies to go for early birders - literally, birders who go off early with brekkie bag and binocs in hand.
breakfast on the breakwall patio... midsummer... no more perfect way to start your day...
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