Owner Naina is known for her culinary skills and internationally inspired menu ideas. Naina and Anand plan delectable menus together with Chef Nick Perdue, and create meals to wow their guests. Every meal is a cause for celebration!

Huarache, Pinto Beans, Chorizo, Cotija, Cilantro, Salsa Roja
Quail Egg Amuse Bouche for Breakfast!
Tomato Smoked Bacon Tart
SW Indian Vermicelli with Parsi Egg Bhujia and Fresh Grated Coconut
Tortilla Espagnola (chorizo, egg, olive picada, romesco)
Grilled Apricot Tartlet with Cardamom Cream

A full breakfast is served every morning from 8:30 am to 9:30 am in Julian’s Hall. All in-house guests are invited to a 3-course dinner at no extra charge, on Thursdays at 6:00 pm. Food allergies will be requested of you prior to arrival so the kitchen can be ready to ensure you enjoy a great dining experience.

Sample Breakfast Items

Kale Smoothie (Kale with Fresh Fruit & Granola)

Mushrooms on a Muffin (creamy mushrooms, fried egg)

Tostada Mexicana (chorizo, potato, organic egg)

Kedgeree (Basmati, smoked salmon, egg, cilantro, spices)

Puff Monsieur (puff pastry with Mornay sauce, bacon, side salad)

Sample Family-Style Dinners with Naina & Anand

A Taste of India

Crispy Fish Cakes with Lime (seasoned with fresh ginger, cilantro, coriander and cumin)

Chicken Biryani (saffron rice layered with spiced chicken, fried onion, garam masala)

Mango Kulfi (a creamy, frozen dessert made with Alphonso mangoes)

Vive La France!

Salmon Rillettes with Toast (smoky poached salmon blended with crème fraîche & chives)

Boeuf Bourguignon (beef braised in red wine with mushrooms, pearl onions and bacon)

Tarte Tatin (Upside down caramelized apple tart)

Dining Room

An impressive, locally built steel fireplace welcomes you into Julian’s Hall, the dining room where daily breakfast and the complimentary Thursday family-style dinner are served. The ceiling soars 30 feet above where four old-style belt-driven fans rotate. The walls are adorned with pictures from our travels around the world. Large windows face East towards the Blue Mountains and Pushpa’s Pond and to the North to the Courtyard. The tables are all local live-edge black walnut, and finished by a local craftsman. A closet on the far end contains board games and books. The lighting is warm and inviting. A carved mango wood door from Bali, converted into a barn door, separates the dining room from Ruby’s Kitchen, where delicious meals are prepared for you.

Weather permitting, breakfast can be enjoyed ‘al fresco’ in Sushila’s Courtyard.

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