We have selected a dinner that will satisfy your wildest dreams of a good home cooked dinner. Below is the September Farm2Fork Dinner menu for this all inclusive meal:


Brats & Chicken Sausage Pieces

Corn Fritters

E16 Winery 2017 Baby Rattlesnake Syrah Rose



Eggplant, Mozzarella & Tomato Stack with a Redd Pepper Relish

E16 Winery 2017 Baby Rattlesnake Syrah Rose



Herb & Butter spice Grilled Chicken Breast

Risotto with Butternut Squash

E16 Winery/Firefall 2014 Baby Rattlesnake Syrah



Apple Crisp ala Mode

E16 Winery 2016 Russian River Chardonnay



Wine is paired with our partner E16 Winery for only $75pp. Includes tax,

NOT gratuity.




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. But breakfast isn’t all you’ll find here at the inn; we offer snacks and catered dinners as well.

Breakfast is served in the Inn’s dining room anytime 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 for two, we serve the coffee or tea and 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.

We offer Sean’s Custom Catering Recipe dinners on a limited basis. They won’t be available all the time, but we’ll do them for four people or couples when the time is right. We’ll send you an email after you make your reservations to stay to let you know about the dinners. So many of you enjoyed Sean’s Custom Catering dinners we just had to bring back dinners featuring his recipes. So you will know when the Sean’s Custom Catering dinner will be sign-up for our newsletter by clicking on the “Receive our Newsletter” button on the Welcome page.

On Friday and Saturday evenings, Innkeepers Daryl and Lucinda host “wine and snacks” featuring the wines of Fair Play & Amador Wine Countries with light snacks. During the winter months, a fire is almost always burning in the Great Room fireplace that keeps the room warm and cozy. Daryl pours the wine and Lucinda makes sure everyone gets an opportunity for a bite to eat. This hour is enjoyed by everyone; guests socialize, compare tales of their 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 cake 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.

There are Fair Play Farm2Fork Dinner & Stay packages throughout the year. Keep your eye on your inbox for our newsletters with the details. Sign-up for our newsletter by  clicking on the “Receive our Newsletter” button on the Welcome page.

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 Fair Play Farm2Fork 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 “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)

Chocolate Toffee Biscuits



2 cups all purpose flour

1/4 cup sugar
  3 teaspoons baking powder
1/4 teaspoon baking soda
1/2 cup cold butter, cubed
3/4 cup milk
1/4 cup semisweet chocolate chips
1/4 cup English toffee bits

Topping:  1 teaspoon butter, melted and 1 teaspoon sugar


Combine the flour, sugar, baking powder and baking soda.  Cut in butter until mixture resembles coarse crumbs.  Stir in milk just until moistened.  Fold in chocolate chips and toffee bits.

In a separate bowl, beat the butter until creamy. Gradually add 1 cup of sugar, beating until light and fluffy. Add the eggs and continue to beat until well blended.

Drop by 2 tablespoonfuls 2 in. apart onto ungreased baking sheet.  Brush with melted butter and sprinkle with sugar.

Bake at 425 degrees F for 13-15 minutes or until golden brown.  Serve warm.

Makes 1 dozen  biscuits. 

Recipe is from Taste of Home Brunch Cookbook.

“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