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 prefer to be creative by using fresh vegetables, local cheeses, fresh berries, local fruit and organic produce when possible. We also use olive oil when we sauté our fresh vegetables. Most guests are pleasantly surprised at how creative breakfast can be without the use of breakfast meats (though on occasion we offer our incredible Candied Maple Bacon). We try not to repeat any menu item during any guest's stay (unless requested, of course). This means if you stay 10 days, you will enjoy a 10 day menu. 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 alternate daily between our savory and sweet entrees.

Our style reflects the use of simple, fresh ingredients

prepared with a touch of sophistication.

We leisurely serve our guests breakfast from 8am to 9am in our dining room accented with fresh flowers, coordinating and colorful linens, fine china and silver flatware handed down from prior generations. Most guests prefer to enjoy breakfast on our sun and flower filled porch overlooking the harbor (even on cool mornings since the sun fills the porch).

For the first course we have a small self-serve buffet for our guests offering:

• Homemade Granola
• Muffins, our popular Blueberry Cream Scones (as featured on Cooking.com) or Hot Popovers with butter and preserves and sometimes Homemade Maine Blueberry Jam, Apple Butter, Cinnamon Butter, Maine Blueberry Butter or Citrus Poppy Seed Butter (wonderful on our Homemade Popovers, a Kingsleigh Inn specialty!)
• Vanilla Yogurt
• Fresh Canteloupe with snipped Mint leaves (from our garden)
• And a variety of juices, teas, Lavazza Espresso beans from Italy and locally roasted organic coffee from Rock City Roasters in Rockland, Maine

The second course fruit dish may offer:

• Pineapple Banana "Cairns" with Cinnamon Crème (above, Cairns are directional rock stacks found on hiking trails)

• Pears Poached in Star Anise and Cinnamon Stick Spiced Port Wine served chilled with Maple Ginger Crème and a scoop of homemade Purple Basil Pear Sorbet
• Fresh Blueberries topped with Vanilla Bean Crème Anglais
• Fresh Mango, Kiwi and Berries with Coconut Ricotta Creme topped with Toasted Coconut
• Honey & Fresh Ginger Spiced Roasted Plums with Freshly Whipped Cream
• Fresh Strawberries with Chocolate Ricotta Crème
• Fresh Bananas in Maple Crème with Blueberry Sorbet
• Citrus Brulee with Vanilla Bean Crème
• Warm Rum Raisin Pears with Cinnamon Whipped Cream
  

The third course entrée may offer:

• Our signature savory entree of Egg Roulade with Leeks and Parmesan (often topped with Chunks of Fresh Maine Lobster or filled with the addition of Prosciutto!)
• Or our signature sweet entree, Banana Stuffed French Toast with Raspberry Coulis and a Dark Chocolate Drizzle...a unique and decadent breakfast treat!
• Baked Sweet Crepes filled with Pears, Figs and Brie served with a Warm Pear Coulis and Toasted Hazelnuts (pictured above)
• Or Baked Savory Crepes filled with Sauteed Zucchini and Ricotta topped with a Sauce of Parmesan and Cream
• Wonton Wrapped Egg Souffle with Fresh Chives (from our garden) served atop Baby Spinach and Sauteed Butternut Squash (pictured above)
• Poached 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 (above)
• Cheese Blintz Soufflé with Blackberry Coulis, Mango Coulis and Fresh Blackberries featured by Condé Nast Traveler May 2007
• Sunset Acres Local Goat Cheese, Caramelized Shallots and Asparagus Frittata served with our famous Popovers
• Praline Pecan French Toast with a Warm Rum Sauce served with Fresh Sliced Peaches
• Maine Blueberry Clafoutis (a French batter based dish) served with Pure Maine Maple Syrup

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

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