Our summer 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 hot and humid months. 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 high summer by staying at the Indigo and enjoying our summer menu while it lasts.
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
ASSORTED PASTRIES
Assorted croissants, danishes, and pastries from Albemarle Baking Co.
BEET AND PESTO PERSONAL QUICHE
Eggs, balsamic roasted beets, and carrot top pesto baked in a buttery crust
SQUASH AND SAUSAGE FRITTATA
Humanely raised pork or chicken sausage, sauteed summer squash, and eggs
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
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
HAM AND SWISS CROISSANT BREAD PUDDING
Virginia ham, swiss, and croissants baked in a savory custard sauce
MINI TOMATO PIES
A true Southern staple, tomatoes, sauteed veggies, cheddar cheese, and Duke’s mayo baked in a buttery crust
CHEESY SQUASH CASSEROLE
Sauteed squash and onions baked in lots of cheese and topped with Ritz crackers
RASPBERRY WHITE CHOCOLATE SCONES
Soft and sweet scones baked with raspberries and white chocolate chips
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
SKILLET BLUEBERRY CORNBREAD
A guest favorite, ripe blueberries baked into a sweetened cornbread
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.