We have selected a dinner that will satisfy your wildest dreams of a good home cooked dinner, sometimes featuring Sean’s Custom Catering Recipes. Below is the March Dinner menu for this all inclusive meal:


Crusted Glamorgan Sausage Rolls


Mango Broccoli w/Buttermilk Ranch dressing

Irish Brown Bread w/Butter


Guinness Sirloin Beef Stew


Irish Bread Pudding w/Jameson Irish Whiskey Sauce

This for only $35pp, including tax, not gratuity.

 BYOB w/no corkage or purchase a bottle of Element 79’s 2016 Rare Earth for $28.

Dinners are typically served between 6:00 and 6:30pm

Dining at the Inn

Breakfast is 1/2 of bed and breakfast, so of course a full breakfast is offered each morning of your stay at Lucinda’s Country Inn. In fact, guests enjoy some of our breakfast dishes so much that they frequently ask for our recipes.

Breakfast is served in the Inn’s dining room between 9:00 and 10:00 a.m. On cool mornings, a fire in the wood stove makes the room warm and the ambiance is perfect. Once you choose your table and select your mug off the wall, we serve the coffee (a variety of hot chocolates and teas are also available), then you can help yourself to everything else at the buffet. We are happy to accommodate different dietary needs; please let us know at the time of your reservation so we can be prepared to accommodate your specific needs. See the breakfast section for more breakfast details.

But there is much more than just breakfast at Lucinda’s Country Inn.

During the winter months, a fire is sometimes burning in the Great Room fireplace that keeps the room warm and cozy. You can bring some wines and snacks to share with your friends. Here is where everyone can socialize with other guests and compare tales of the day’s activities and plan for tomorrow’s excitement.

There is a jar of peanut M&Ms in the Great Room. Grab a handful on your way to and from your suite. In honor of our celebration of our 50th anniversary we have gold wrapped Kisses and Nuggets.  When you return to the Inn after dinner, check in the Great Room where you may occasionally find a tray of cookies or brownies or some type of delicious snack for your after-dinner enjoyment. While this isn’t a regular practice, our guests are occasionally delighted to find that an innkeeper has gotten the urge to bake!

A snack basket with popcorn, snack bars, hot chocolate and coffee is provided in each guest suite.

You won’t go hungry at Lucinda’s!


We serve an abundant hot buffet breakfast each morning with a strong European influence, in that you pick and choose what you want and how much. If you are extra hungry, there is always plenty of food for seconds. An egg casserole or egg dish, sausages, muffins, coffee cake, fruit and juices are the staple of our scrumptious breakfasts. We try to get as many fresh ingredients as possible locally, either at the Farmer’s Market or from one of our nearby farms, following our fresh and local principles.

As in the Forrest Gump movie, Forrest would say, “…life is like a box of chocolates. You never know what you’ll get.”

You may be treated to a Country Chili Huevos Casserole that might come with Corn Muffins, Cinnamon Cake and Baked Apple Casserole. Another favorite for many guests is one of Lucinda’s specialties: Eggs in a Basket, accompanied by a Peach Blueberry Parfait, Maple Oat Scones and Walnut Apple Cake. Or, you might get good ole country breakfast of eggs to order (however you like ’em, you get ’em), hash browns, sausage, biscuits, and maybe pumpkin almond cake. We pride ourselves on serving a wide variety of dishes so you will NOT have the same dishes each time you are here. The more times you come the more variety you will be served. Although some of our very frequent guests have their favorites and are quite happy when those items are served again or upon request before they arrive.

Daryl created Country Eggs Benedict, which is a favorite of many of our guests. It is a pastry shell piled high with scrambled eggs and secret ingredients on a bed of Canadian Bacon, topped with hollandaise sauce. The full recipe is in the Bed & Breakfast Inns of El Dorado County Cookbook available for sale in our “Lucinda’s Country Corner Alcove” or online at Bed and Breakfast Inns of El Dorado County’s. With your help Daryl makes an omelet you created by selecting the ingredients (second photo down on right) and it is served to you at your table.

Featured Recipe

(Photo is in the right sidebar at the top)

Eggs in a Basket

                   6 Tbl. butter, divided                         

1 C. finely chopped onion      

10 eggs, divided

1 20 oz pkg refrigerated hash browns            

½ C. cream cheese

1-1/2 Tbl. chopped fresh tarragon    

  1-1/2 Tbl. sliced fresh chives


The Baskets:

Preheat oven to 400.  Spray custard cups with cooking spray.  If you use a 3 inch custard cup, you can get 6 baskets from a pkg of hash browns.  If you use a 4 inch cup, you will get 4.  The recipe can be cut in half to make 2-3 baskets.  I spray the cups, then cut a piece of parchment paper for the bottom and spray it: makes it easier to remove the baked baskets.  Melt 4 Tbl of butter in a pan on medium heat, add the onion and cook till soft.  (I don’t use quite as much onion as the recipe calls for).  Whisk 2 eggs, season with salt and pepper; add the hash browns and mix together.  Stir in the onion/butter mix.  Spoon the mixture into the custard cups, using a spoon to press the mixture to the bottom and sides to form a basket with an indention in the center.  Bake about 40 minutes until the edges start to brown.  It is easier if you put all the cups on a baking sheet to bake.  Cool for 5-7 minutes.  Remove the baskets from the cups and place on a baking sheet covered with parchment or a silpat.


The Eggs

 Whisk together the remaining eggs; add tarragon, chives, salt and pepper and mix together.  Melt the remaining 2 Tbl. Butter in a large pan; pour in the eggs.  Cut cream cheese into small pieces and sprinkle the pieces on top of the eggs.  Cook the eggs slowly, stirring in the cream cheese until it is melted and thoroughly combined.  Do not overcook the eggs.  Spoon the eggs into the baskets; sprinkle with parmesan or other white cheese.  Bake at 350 5-10 minutes until cheese is slightly melted.  Serve immediately.

“Many thanks for a wonderfully relaxing stay. The suite is so-o-o-o comfortable and soothing! Loved the shower and private patio. Breakfast was divine!!! Many thanks and we hope to see you again.” Jackie & Bill – San Antonio, TX (Stayed in the Laguna Suite) ~ Guest Comment – In Room Book

“Love, Love this place; especially the Vineyard suite. Daryl & Cindy are kind and we had great conversation with them. Absolutely felt at home. Sean is an amazing [chef] with a great personality. I recommend this place to anyone.”

Starla – North Hollywood, CA ~ Guest Comment