Breakfast, Supper & Recipes

Our homemade three-course breakfast is distinctive and hearty. Hand-kneaded breads and fresh ingredients help to create a meal that will satisfy your hunger and delight your senses.

Sharon’s commitment to quality down-home cooking began 35 years ago when she was a young mother preparing meals for her family. “Our table symbolized togetherness and loving support. The meals were pure and simple, and the cookie jar was never empty.”

Your morning will begin with a freshly brewed cup of gourmet coffee or tea and a fruit parfait. Add a nourishing entrée and a final touch of sweetness that will prepare you for a day in the Colorado Rockies.

A sampling of our breakfast includes Poached Apples in Cinnamon Maple Syrup, Pecan French Toast, Canadian Bacon, and Morning Glory Muffins; or Citrus Cream Bananas, Vegetable Omelets, Peppy Potatoes, Smoked Sausage, and Piña Colada Indulgence.

Breakfast is served at 8:30 a.m. in the dining room. “Breakfast to-go” is available by request for guests departing early.

Supper Is Included: Because Sharon and Chuck hope you’ll spend as much time as possible in St. Elmo, supper is included in your room tariff. Sharon puts a pot of stew or soup on the back of the old Monarch wood stove right after breakfast and lets the seasonings simmer all day. Fresh bread, salad, and dessert round out your deliciously simple yet hearty evening meal.

Supper is buffet style, ready for you between 6:30 and 7:30 p.m. If you’ll be dining at any of the fine restaurants in Buena Vista or Salida (a 40 to 50 minute drive from St. Elmo), your daily room tariff will be reduced by $10.

Picnic Lunch Option: Sharon will provide a fireside or picnic lunch upon request. Be sure to ask her about it when you make your reservation. An additional charge of $7.50 for each lunch will be included in your room tariff.

Meals for guests with special dietary needs, including vegetarians, diabetics, and guests with food allergies or other nutritional requirements are available. Ask Sharon for details.

	Holiday Morning French Toast (serves 6) 1/2 C brown sugar 1/4 C butter 1 1/2 tsp ground cinnamon 3 tart apples, peeled, cored, sliced 1/2 C dried cranberries 1/2 loaf French bread, cut in 1" slices 3 large eggs 3/4 C milk 1/2 tsp vanilla In an 8" x 11" baking dish, combine brown sugar, butter, and 1/2 tsp cinnamon. Distribute evenly. Arrange layers of apples, cranberries, and bread slices on top. Mix eggs, milk, vanilla, and 1 tsp cinnamon until well blended. Pour mixture over bread, soaking completely. Cover and refrigerate 4 to 24 hours. Bake, covered with foil, in pre-heated oven (375 degrees) for 40 minutes. Uncover and bake 5 more minutes. Remove from oven and let stand 5 minutes. Cut and serve piping hot with sauce spooned over top. Enjoy.

Photo credit: Monarch Stove by The Creative Approach, Colorado Springs, CO, www.ObedientCamera.com