Did you know our seasonal dishes use freshly harvested produce from our on-site garden? We always create our menu items from scratch using the finest possible ingredients. But right now, our mouthwatering farm-to-table meals are overflowing with crisp spinach and asparagus from our latest harvest. Dishes featuring garden-fresh lettuces, berries, peas, tomatoes, green beans, okra, and much more will also be served up throughout the summer.
Our seasonal menus have a wide variety of delicious options but we are always happy to cater to taste preferences and will provide gluten-free, dairy-free, vegetarian, and vegan options upon request.
Come enjoy a fresh farm-to-table breakfast near Kansas City after a cozy night’s stay in one of our rooms! To get a glimpse at what awaits you, try our tasty salad recipe below. Enjoy!
SENSATIONAL SPINACH SALAD
- 1 lb. fresh spinach, stemmed and torn into bite-size pieces
- 1 lb. bacon, fried crisp and then crumbled
- 1/2 of a large red onion, sliced thin
- 1 pint fresh strawberries, sliced
Layer 1/2 spinach, 1/2 crumbled bacon, 1/2 onion slices, and 1/2 strawberries slices; repeat layers. Top with dressing (recipe below) and toss right before serving. Serves 6
- 1 egg yolk
- 2 TB sugar
- 1 1/4 tsp paprika
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 tsp dry mustard
- 1 TB Worcestershire sauce
- 1/2 to 3/4 cup vegetable oil
- 1/4 cup apple cider vinegar
Mix egg yolk, sugar, paprika, salt, pepper, mustard and Worcestershire sauce with electric mixer. With mixer running, slowly add oil and then vinegar. Cook over medium heat until mixture comes to a boil. Re-blend before pouring over salad as dressing tends to separate.< Back to Blog