Our fall menu at the Indigo House is officially available, so we’re giving you a peek into what you can expect when you visit over the next few months. These recipes balance hardy ingredients like butternut squash, pears, and beets with something you may not be as familiar with, like roasted chestnuts, persimmons, and mini kiwi. Taste the best of fall by staying at the Indigo and enjoying our fall menu while it lasts.
Fall Menu
We serve 3-4 of the following dishes for our breakfast buffet on Saturday and Sunday mornings.
YOGURT PARFAIT
Unsweetened yogurt, fresh fruit, and housemade granola
ASSORTED PASTRIES
Assorted croissants, danishes, and pastries from Albemarle Baking Co.
MOM’S PUMPKIN BREAD
The staple in Stephanie’s house each fall
SAUSAGE + BUTTERNUT SQUASH FRITTATA
Eggs, sausage, butternut squash, and caramelized onions
RAGGED BRANCH BOURBON BREAD PUDDING
A guest favorite, bread and bourbon baked in a slightly sweetened custard sauce
BAKED FRENCH TOAST
Challah bread baked in a slightly sweetened custard sauce, topped with pumpkin butter
BEET + BRIE PERSONAL QUICHE
Eggs, beets, kale, herbs, and brie baked in a buttery crust
DUTCH BABY
Part pancake and part popover, baked in a skillet and topped with whatever your heart desires, typically powdered sugar, maple syrup, and fresh fruit – sometimes we include whipped pumpkin cream cheese and persimmons with this one
CARAMELIZED ONION AND LEEKS
Eggs, caramelized onions and leeks, parmesan cheese, and a biscuit
BAKED OATMEAL
Sprouted oats baked with seasonal fruit, like pears or apples
ASIAN PEAR AND GOAT CHEESE SALAD
Asian pears, Caromont goat cheese, and pepitas over arugula, tossed with a thyme vinaigrette
ROASTED DELICATA SQUASH SALAD
Greens topped with roasted delicata squash, cheese, and fried sage — sometimes, we make a version of this with candied black walnuts and collard greens.
HARVEST SALAD
Sweet and spicy candied nuts, apples, and mixed greens served with an apple vinaigrette
CELERY SALAD
An unexpected guest favorite, fresh celery, dates, and shaved parmesan make this vibrant dish taste like Thanksgiving
MORNING GLORY MUFFINS
These healthy muffins are packed with apples, carrots, raisins, and pecans to fuel your adventures
Stay tuned because we’ll also be testing out a few new recipes this fall! Dishes like molasses cornbread, muscadine dumplings (a jammy sauce with lemony dumplings), cherry coffee cake, apple butter pound cake, and fall squash galette. We’re also known to break out an apple cider donut for the coffee room service this time of year too.
Weekday Breakfast Baskets
Each basket includes a personal yogurt parfait, fruit, warm baguette with butter and jam, and a salmon or prosciutto plate with a hardboiled egg, two cheeses, crackers, and some extra nibbles. It can be enjoyed onsite, on the go, or saved as a snack for later in the day.
We encourage you to explore the Blue Ridge during your stay, which includes tasting something you may normally shy away from. That being said, we are happy to accommodate dietary restrictions and food allergies. Just leave a note in the comment field when you book your stay.