Check out our crispy calamari fries served with spicy tomato sauce. A fun new appetizer!
We know that for many of our guests, our rural inn is the place they come to celebrate a special occasion each year.
What do you and you special someone celebrate with us? A birthday? A wedding anniversary? Another special milestone? Tell us.
Have you dined with us since our new Executive Chef J. David Bates launched his new dinner menu in our Main Dining Room?
What is your favorite dish from it? What dish are you most looking forward to trying when you dine with us next? See photos on our blog here:
Today’s viewing, and tasting, pleasure is seafood and crab bisque: a combination of leeks, celery, onion and sweet potatoes accompanied with shrimp, scallops crab meat and fresh swordfish.
We’re excited for the return of outdoor farmers market season, and just saw that the Emmaus Farmers Market will be opening a few weeks early this year.
Which Lehigh Valley outdoor farmers market are you most excited for its return?
Be it ever so humble… traditional Caesar salad with parmesan crisp and garlic croutons. Simplicity at its finest!
Everyone – meet Suzy the dairy cow, a new addition to our farm.
She joins the chickens, goats and pigs that came to the farm last month. We’re proud to have a working farm at our inn.
Here’s another tempting dish from the new Dining Room menu that seafood lovers will fall in love with:
House-made chorizo and andouille sausage paired with sea scallops, shrimp, and Prince Edward Island mussels served with coconut basmati rice in a saffron cream sauce.
We’re so excited about seeing the new Dining Room menu coming together thanks to our new Executive Chef that we can’t help but share more food photos with all of you!
Here is a photo of mussels with smoked bacon lardons, shiitake mushrooms onion broth and fresh leeks garnished with garlic crostini.
Another tantalizing new menu item from Executive Chef J. David Bates:
Chocolate caramel tart with sea salt caramel sauce and berries.