Our summer menu at the Indigo House just wrapped, so we’re giving you a peek into what guests enjoyed.
While it may be a little warmer than we prefer, we’re grateful for all that Mother Nature is doing to make the garden bountiful. Our summer menu welcomes the prolific production of tomatoes, zucchinis, and cucumbers while keeping things simple in the kitchen (preferably, with less oven time). Embrace the bounty of each season by staying at the Indigo and enjoying our seasonal menus while they last.
Summer 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
STRAWBERRY OR PEACH SHORTCAKE BISCUIT PUDDING
Our take on Strawberry Shortcake, but for breakfast
ROASTED TOMATO PERSONAL QUICHE
Eggs, roasted tomatoes, and cheese baked in a buttery crust
BLUEBERRY CARDAMOM BREAD PUDDING
Challah or brioche bread baked in a sweetened custard sauce with cinnamon and cardamom, topped with local fruit
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 seasonal fruit with this one
PANZANELLA SALAD
Peppers, tomatoes, cucumbers, and dressing with housemade croutons
CHEESY SQUASH CASSEROLE
Sautéed squash and onions baked in lots of cheese and topped with Ritz crackers
FIG AND COCONUT BAKED OATMEAL
Lightly sweetened, hearty oats baked with warming spices, toasted coconut, and fresh figs
RASPBERRY WHITE CHOCOLATE SCONES
Soft and sweet scones baked with raspberries and white chocolate chips
WHITE CHEDDAR LEEK PUFFS
Eggs, caramelized leeks, and cheese baked in puff pastry
LEMONY WHITE BEAN BROCCOLI SALAD
Roasted broccoli, cannellini beans, parmesan cheese, and homemade dressing
GARDEN GALETTE
Eggs, caramelized leeks, sauteed greens, and cheese baked into a pecan crust
PICKLED NECTARINE SALAD
Pickled nectarines sweeten this salad, served with spicy nuts and cheese crumbles
MIXED GREENS AND HERBS
Crispy mixed greens, sliced radishes, and a herby ranch dressing
ARUGULA SALAD
Peppery arugula, lemon juice, olive oil, and parmesan cheese
SUMMER SALAD
Fresh corn, chopped tomatoes, and juicy peaches topped with herbs and goat cheese
PEACH COFFEE CAKE
Local peaches baked into a coffee cake topped with streusel
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.