By Donna Cain, Innkeeper and owner
This mornings breakfast included a delicious baked pear that Byron garnished with fresh orange, blueberries and blackberries and a homemade raspberry sauce…..mnnnnn!
We like to consider our breakfasts at both of our Cape Cod Inns to be Farm to Table whenever possible and always look for in season produce that is the freshest possible. The winter months are always a challenge with February probably being the hardest. Basically the fresh fruit choices are lemons, apples and pears. Lemons are a treat, and we just served our Lemon Biscotti as our afternoon tea this weekend. We also love our Baked Apple which is recipe served on the QE2 cruise lines. It’s very decadent and delicious.
Another storm is on the way. That’s OK! We just feel blessed to have time to finish up our winter projects. The biggest change guests will notice this year is our hall common areas which are now newly painted with new wall sconces- no more dated wall paper.
. We just brought over Nanna’s Grandfather clock which fits perfectly in the hall. The Captain Freeman is such a beautiful stately building, and we feel very honored to be it’s stewards for part of our lifetime journey on Cape Cod as happy innkeepers.