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Breakfast at the Patchwork inn

Our menus change from day to day and season to season. We are fortunate to have lots of fruits and vegetables grown locally and try to incorporate them into our breakfast as much as possible. We always have some sort of garden in our backyard and bought a greenhouse this year to be able to grow for a longer season. We are not trained chefs but honestly will say our plates comeback empty 99% of the time. Guests that “don’t really eat breakfast” tell us how much they enjoyed themselves.  Folks with dietary restrictions or preferences are no trouble but advance notice is appreciated.

Our homemade Swedish bread French toast is always a favorite. The dough rises five different times during the day before baking. We then slice it and dip it in egg, cream, cinnamon and Mexican vanilla and grill it in a “generous” pat of butter.

Southern Biscuits and Gravy. Being born and raised in Texas we have made and eaten more than our share.  Homemade buttermilk biscuits and plenty of sausage in the “from scratch” gravy ensure you won’t go hungry.

Featured in What’s cooking Chicago, Bill’s Bacon and Swiss quiche is a crowd-pleaser.  With homemade bread and fresh fruit, you will think you are eating in a bistro in France.

Smoked gouda and garden chive scrambled eggs with homemade buttermilk biscuits and house sausage are a nice way to start the morning.  A potato cake and homemade yogurt with fruit complete the plate.