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 July Dinner menu for this all inclusive meal:
Grilled Wurst with a Selection of Mustards
Eggplant, Tomato Stack with Roasted Red Pepper Relish
Butter & Herb Grilled Boneless Pork Chop
Grilled Potato Packets
Sloughhoue Corn on the Cob
Apricot Cobbler a la Mode
This for only $35pp, including tax, not gratuity.
BYOB w/no corkage or purchase a bottle of Element 79’s 2014 Estate Zinfandel for $30.
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 (second photo down on right), 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. With your help Daryl makes an omelet you created by selecting the ingredients and it is served to you at your table.
(Photo is in the right sidebar at the top)
8 English muffins, cut into small cubes
16 oz ham, cooked and diced (I use Hormel packaged diced ham)
2 C. shredded cheese (I use Lucerne [Safeway] Italian blend)
8 large eggs
2 C. heavy cream or half and half
Preheat oven to 350 degrees
Grease a 13×9 inch casserole dish
Sprinkle half of the English muffin pieces in the casserole dish. Add half the ham pieces and half the cheese
Repeat with another layer of English muffin, ham and cheese
Combine eggs and cream; whisk to thoroughly combine
Pour the egg mixture over the casserole mix, covering thoroughly
Cover the casserole with aluminum foil and bake for 45 minutes. Remove foil and continue and bake for 15 minutes
Casserole should sit for 5-10 minutes before serving
This casserole can be partially made ahead of time. Follow the instructions to the point of pouring the egg mixture in. Cover and refrigerator overnight. The eggs and cream can be mixed the day before and refrigerated until it is time to bake it, and then poured over the ingredients. I also add Hollandaise sauce to the casserole. I make a package of Knorr hollandaise sauce mix the day before and refrigerate it. Warm the Hollandaise sauce the next morning. About 20 minutes before the casserole is done, pour the Hollandaise sauce on top and sprinkle with cheese, and continue the cooking process.