Sheridan House Inn Breakfast
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The Sheridan House Inn really likes to emphasize the “breakfast” part of the bed and breakfast. Each morning we got a freshly made meal of our choice from the available options. In addition, the presentation of the food really goes above and beyond what we normally see for most restaurants and is akin to higher-end culinary establishments. The breakfast is particularly one of the main reasons we decided to stay at the Sheridan House Inn.
Mark cooks all the meals himself and to our surprise is not a traditionally trained chef. He actually used to be an engineer who just liked cooking before he and Debbie decided to run a bed and breakfast.
Each afternoon we were given a menu of the breakfast choices the next day. We actually got excited to see what options there would be when we got back to our room from an outing. The inn goes through 3 day rotations for the breakfasts. Each day there are 4 meal choices, and the decision sometimes was quite hard. We generally never order the same meals since we share and like to try as many things as possible. Many meals have optional additions, like bacon, that we always took because it’s bacon. Other substitutions can be made as well for ingredients, sauces, or sides with specific meals. The back of the menu is the tea, coffee, and juice choices that don’t change. Since we were staying 4 nights, we got to pick the other two meals we didn’t from our first breakfast. We guess next time we’ll have to stay 6 nights to try everything.
Breakfast One
Breakfast starts out with the drink selections and a Sheridan Puff with the sauce of the day. The Sheridan Puff is a light, flaky, airy triangle of pastry dusted with powdered sugar. They offer local ground coffee, various teas, milk, creamers, and for some reason Coke products. The coffee was quite good and was a nice pick up to start the morning. The Navajo tea, which we had never heard of before, was particularly good, and we hope to find it somewhere to buy. We also got to pick a juice or smoothie option as well.
Tea and coffee is served in beautifully handcrafted mugs with an intricate logo of the Sheridan House Inn on it. These mugs are also for sale in green and cranberry. We liked them so much that we bought two green ones to take home.
The Sheridan Puff for our first day came with a chocolate Thai chili sauce that was quite tasty. Michelle always picked the fresh squeezed orange juice, and Taylor got the mixed berry, banana, and milk smoothie.
Breakfast always comes with a starter. This first day was the Summer Breakfast “ice cream” which was a mix of mango, bananas, and fresh fruit that is pureed and frozen to an ice cream consistency. Fruit and a sprig of mint garnishes the scoop. This was a very delightful way to start the meal. The ice cream surprisingly had no sugar or milk added at all; it was just fruit.
Taylor picked the Sheridan House summertime omelet with an orange breakfast bundt cake, and an added side of bacon. The omelet had smoked cheese, roasted broccoli and radishes, and was topped with pesto. The omelet was quite cheesy, and the veggies were cooked well. The bundt cake was sweet and had a nice orange flavor to it.
Michelle chose the smoked barbeque huevos rancheros. This came with Corn tortillas, two sunny-side fried eggs, homemade salsa, smoked pulled pork with barbeque sauce, smothered with a thick layer of cheese, and topped with avocado slices.
Breakfast Two
The next day started with a Sheridan Puff on top of a vanilla sauce. We chose the same drinks as the first day, except Taylor got coffee this time. The starter was the chef’s choice fruit cup which was a refreshing mix of watermelon, mango, cantaloupe and grapes.
Taylor decided to indulge his sweet tooth and picked the strawberry lavender pancakes. Buttermilk pancakes were infused with culinary lavender and topped with strawberry sauce and lavender syrup. We were worried that the lavender was going to be too strong as it can easily be when used in cooking, but we were quite surprised that it was actually light and complimented the pancakes quite well.
Michelle chose the baked eggs Florentine and this ended up being our favorite meal from all of the breakfasts. Made with eggs, mushrooms, spinach, cheese, and topped with the additional option of pork sausage. All the ingredients melded together really well in this baked dish, so it had wonderful flavors. This came with a slice of homemade blueberry cheesecake coffee cake. Every part of this meal was amazing, and Taylor was quite jealous he didn’t order it.
Breakfast Three
The third day had a Sheridan Puff with raspberry sauce. We got the same drinks again and Taylor opted to try a different creamer. The starter was a breakfast mousse made from strawberry basil mascarpone mousse and topped with fresh strawberries. This light and fluffy mousse was very much like yogurt - but better - and was very delicious.
Taylor decided to go with the savory waffle loaded with bacon and eggs. He had never had a savory waffle before and thought it sounded good. The waffle is made with a mixture of bacon, eggs, and cheese that is scrambled and cooked in a waffle iron. He substituted maple syrup for homemade salsa and made sure to fill up the waffle with it. It was very tasty, and now we plan to try to make something similar sometime.
Michelle loves crepes and couldn’t pass on the cherry lime crepes. These are made with lime infused cheese stuffed crepes that are mixed with a cherry compote. The cherries are cooked with merlot and sugar. The rich creamy cheese inside the crepes had a hint of lime and was complemented nicely by the slightly tart cherry compote on top. The crepes themselves were thin and delicate, but held their filling well! This also came with a side of bacon.
Breakfast Four
Our last meal was the repeat menu of our first, but this time we got to pick the other two options! The Sheridan Puff came with cinnamon sauce. The starter again was the summer breakfast “ice cream” which was just as good as it was the first time. We made sure to let our family see that we were having ice cream for breakfast just to make them a bit envious.
Yet again Taylor went the sweet route for the last meal and got the dulce de leche French toast. The French toast is made from brioche toast that is grilled and topped with a dollop of whipped cream. Rich and sweet homemade dulce de leche is then drizzled over it. To top it all off there is a sprinkling of powdered sugar. This was an amazing southwestern spin on the classic French toast.
Michelle picked the much lighter option of avocado toast. Seeded wheat toast topped with avocado, red onion, cherry tomatoes, and bacon bits. This was yummy and light after all the heavier meals we’d had during our vacation. The bite of the red onion added a nice kick to the creamy avocado and crunchy toast. The melon served on the side was dusted with an interesting spice mix that kicked the taste of the fruit up a notch!
The breakfast experience we had each day was easily the highlight of our time staying at the Sheridan House Inn. The quality of the food was outstanding and personal service from Mark and Debbie only made it better. The thoughtful emphasis on the presentation made the food a visual treat as well. We can’t wait to come back here sometime and see what else they’ll be cooking up.
Google Maps Link: Sheridan House Inn
