Start your day off right with our gourmet, two-course breakfast! From meat and vegetables to coffee beans and maple syrup, we source only the freshest, highest-quality ingredients. We even use herbs and edible flowers from our very own garden! The result is unparalleled freshness and flavor in everything we serve.

The dining room at Stonehurst Place is where you can enjoy the beginning of each day with us, starting with your cafetière of freshly ground French-press coffee or a cup of tea from our extensive selection.

Next, you can enjoy an amuse-bouche, or a gift from the kitchen, followed by a creative and elegantly presented first course. A variety of fruit juices are available, and we cook with and serve seasonal fruits whenever possible. No matter the season, the creativity of our innkeeper chef always delights!

The main course is the real highlight, so don’t oversleep! We offer a healthy, delicious, and beautifully presented dish that varies each day. Plus, we use fresh vegetables and edible flowers directly from our on-site garden and local vendors.

Our bacon and sausages are produced by renowned Edwards of Surry, Virginia, chosen for their taste and humane treatment of their prized Berkshire hogs. Our maple syrup is from a family-owned business, Stewart Maple in Vermont.

We accommodate various dietary needs, so be sure to share any restrictions, allergies, or dislikes with us when making your reservation.

Samples from our kitchen include:
Blueberry pancakes with our Stewart Maple Syrup from Vermont |
Eggs Benedict over crispy potato pancakes with grilled vegetables and our Edwards of Surry sausage patties |
Portabella mushroom-asparagus-smoked gouda tart with chicken sausage, roasted potatoes, and orange and thyme pancakes accompanied by fresh fruit over salted caramel yogurt and a cranberry cream cheese muffin |
Souffléd banana pancake and our Edwards Virginia Ham Shoppe of Surry bacon |
Blueberry-oatmeal streusel French toast with warm maple-rum sauce |
Banana nut muffin with a cream cheese cinnamon swirl and a gorgeous and deliciously healthy berry parfait |
Poached eggs on a sweet potato pancake topped with creamed, caramelized shallots and poblano peppers |
Pecan waffles with Vermont maple syrup and our Edwards Virginia Ham Shoppe of Surry bacon |
Poached eggs on quinoa cakes with dijon mustard sauce and a side of fried green tomatoes with homemade tomato jam