Our spring 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 the delicate textures of cold-weather herbs, edible flowers, and peas with tried-and-true staples like carrots, beets, and berries. Bring spring to life by staying at the Indigo and enjoying our spring menu while it lasts.
Spring 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
ASPARAGUS + BRIE PERSONAL QUICHE
Eggs, asparagus, dill, and brie baked in a buttery crust
VEGGIE AND SAUSAGE FRITTATA
Humanely raised pork or chicken sausage, sauteed veggies, and eggs
SEASONAL BREAD PUDDING
Challah or Brioche bread mixed with a slightly sweetened custard sauce and topped with seasonal fruit
STRAWBERRY SHORTCAKE BREAD PUDDING
Biscuits mixed with a slightly sweetened custard sauce and topped with strawberries
BEET + HERB PERSONAL QUICHE
Eggs, beets, herbs, and goat cheese 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 ricotta cheese and roasted berries with this one
CARAMELIZED ONION AND LEEKS
Eggs, caramelized onions and leeks, parmesan cheese, and a biscuit
SWISS CHARD GALETTE
Sauteed swiss chard and herby ricotta cheese baked into a pecan walnut crust
LEEK WHITE CHEDDAR CHEESE PUFFS
Sauteed leeks baked into a white cheddar cheese egg mixture
ROASTED CARROT AND PESTO SALAD
Roasted carrots with garlic scape pesto, goat cheese, and kale
SHAVED SPRING VEGETABLE SALAD + PARMESAN CRUNCH
Radishes, carrots, beets, and mixed greens topped with an addicting parmesan crunch
CITRUS SALAD
Tender greens topped with orange and grapefruit wedges, mint shallot vinaigrette, and haricot verts
ASPARAGUS SALAD
Fresh asparagus topped with a smoky-sweet gremolata
ARUGULA SALAD
Peppery arugula, lemon juice, olive oil, and parmesan cheese
SUGAR SNAP PEA SALAD
Sugar snap peas topped with a lemon-parmesan breadcrumbs and a shallot vinaigrette
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.