Bostrom's Breakfast Menu

Breakfast menu – All breakfasts start with a fresh fruit plate, a yogurt fruit parfait, or baked fruit and continue with one of the entrees below that change daily. 

Brie is hidden in the center of French toast that is made with 3-korn bread from the Grey Whale Deli. This is topped with pears that are gently sautéed in lemon and ginger.  Locally made breakfast sausages finish off this dish.

Real men eat quiche when it is paired with fresh corn bread warm from the oven.

Creamy large flake oats topped with brûlée is finished with a caramelized brown sugar crust and served with a medley of berries.  Accompanying the brûlée is a healthy moist breakfast muffin containing flax bran, oat bran, carrots apples, raisins, and nuts. Since this muffin has no added fat, slather on an extra helping of butter.

Slightly sweetened with pure Canadian maple syrup and made light with yeast these waffles are a treat served with whipped cream and fresh fruit.  They are served with Hertel’s bacon which is phosphate and sulphate free and is the tastiest bacon I’ve ever run across.

All fishermen on the west coast have a moniquer. Gary was called Gentle Ben, though never to his face, for his easygoing disposition.  Since he’s never let me call him Benny, I named a dish after him. I use his smoked salmon on a round of toast, cover it with poached eggs and top it with a wine reduction dill sauce.  If he’s been out fishing the day before, I’ve been known to add some fresh prawns to finish it off.

This breakfast is so light, the warm cinnamon apple mixture must be placed on top to keep it from floating in air.  The pancake is sliced and served with sour cream or cottage cheese and joined by a serving of Hertel’s famous sausages

Bostrom’s continental breakfast starts with a breakfast baked apple served on a bead of ricotta cheese. Fresh baked bread, shaped like the sun, joins the table along with medium boiled eggs, a selection of meats, cheeses, and condiments.  Just the thing for travelers away from home too long.

A three egg omelet is stuffed with various sautéed vegetables and meat to which herbs, goats cheese and other cheeses are added. This is served with full bodied peasant bread from the Common Loaf bakery. 

We are happy to alter our breakfast menu to meet any dietary needs or allergies that you have. Please let us know well in advance as it is not always easy to get special ingredients in this small village.

 If you have been travelling long you may have a hankering for a simpler breakfast. We have home made granola, boxes of breakfast cereal, and toast available upon request.  Should you wish a protein smoothie, we would be pleased to make it to your specifications.