The Art of Breakfast

The majority of our savory entrees are prepared without the use of breakfast meats while our sweet batter based entrees focus on interesting combinations of fresh fruits. We do offer breakfast meats as a side pairing most days. We enjoy being creative by using fresh vegetables, local cheeses, fresh berries, local fruit and organic produce at its seasonal best. We also use canola oil when we sauté or grill our fresh vegetables. We try not to repeat any menu item during any guest's stay (unless requested, of course). We also plan our menu based on the fruits and vegetables that are not only in season, but that look the freshest. This means we plan what we will be serving just days before your arrival. And, to please those with a savory or sweet tooth, we offer the choice of a sweet or savory entree each day during high season and selected mornings during low and mid season.

Our style reflects the use of simple, fresh ingredients

prepared with a touch of sophistication.

We leisurely serve breakfast from 8am to 9am in our dining room accented with fresh flowers, coordinating and colorful linens, contemporary china and fine flatware. Although, many guests prefer to enjoy breakfast on our wrap-around porch overlooking the harbor - the crisp ocean air invigorates the palate. The choice is yours. And, we are all about choice!

For early risers, we have a self-serve buffet for our guests offering at 7am:

• Homemade "Kingsleigh Krunch" Special Recipe All Natural Granola with Vanilla Yogurt or
• Fresh baked Muffins, our popular Blueberry Cream Scones (as featured on Cooking.com), Cinnamon Buns, Croissants with local jams, Bagels or Bryan's English Muffin Toasting Bread
• And a variety of teas (herbal and decaf), Lavazza Espresso beans from Italy and, of course, our own Kingsleigh Blend of Coffee and Decaf.

The First Course Fruit Dish may offer:

• Pineapple Banana "Cairns" with Rum Sauce (Cairns are directional rock stacks found on hiking trails found throughout Acadia National Park)

• Pears Poached in Cinnamon Stick Spiced Port Wine served chilled with Vanilla Ginger Crème
• Fresh Strawberry, Kiwi and Pineapple with Coconut Ricotta Crème topped with Toasted Coconut
• Fresh Strawberries with Chocolate Homemade Ricotta Crème
• Fresh Bananas in Maple Crème with Blueberry Sorbet
• Maine Blueberry Clafoutis (a French batter based dish) served with Pure Maine Maple Syrup
• Kingsleigh Four Oat Baked Oatmeal with Warm Vanilla Yogurt Sauce & Raspberry Coulis
  
  

The Second Course Entrée may offer your choice of:

• Our signature sweet entree, Banana Stuffed French Toast with Raspberry Coulis and a Dark Chocolate Drizzle...a unique and decadent breakfast treat!
• Florentine Napoleons with Fresh Spinach, Roasted Red Peppers, Feta and Baby Swiss
• Eggs Au Gratin on Crostini with Roasted Tomato on a bed of Fresh Baby Greens
• Belgian Waffles topped with Toasted Macadamias, Coconut, Vanilla Bean Whipped Cream and Grand Marnier Maple Syrup
• "Lobster Bake" with Soft Baked Eggs, Sweet Maine Lobster, Sun-Dried Tomatoes & Basil Cream
• Baked Sweet Crepes filled with Pears, Figs and Brie served with a Warm Pear Coulis and Toasted Hazelnuts
• Savory Pastry Wrapped Egg Souffle with Fresh Chives (from our garden) and Warm Roasted Red Pepper Sauce
• "Triple Treat" Stuffed French Toast - Blueberry, Strawberry & Cranberry

The Third course - Yes, It's Dessert. The Last Bite, please save room!:

• Petite Banana Splits or Caramel Brownie Sundaes
• Your Personal Pie - Coconut Cream, Spicy Pumpkin or Chocolate Pecan Bourbon
• Chocolate Fondue - Fresh fruit, Cake and Lots of Warm Dark Chocolate for Dipping
• Original Bacardi Recipe Petite Rum Cakes with Dark Chocolate & Ice Cream
• Hand-dipped Chocolate Covered Strawberries
• Kingsleigh Sweet Vanilla Cream Puffs
• Fresh Fruit Sorbets - Blueberry, Watermelon, Pineapple, Lemon, Lime
• Madagascar Vanilla Bourbon Panna Cotta with Dark Cherry & Chocolate Sauce

All of our homemade savory and sweet sauces are a specialty and a passion here at Kingsleigh Inn.

Bon Appetit!

"The stay here was memorable like staying in a luxurious inn with a gourmet restaurant. We will be back!" Maynard & Judy from Bloomington, IN