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

Naina with her Mumbai Street Food appetizer
Chia Seeds, Violet Jelly, Sesame Crisp, Blueberries
Raspberry Mango Smoothie Glass
Sara putting the final touches on a Mexican Huarache breakfast
Grilled French Apple Tart ready for portioning
Fried Green Tomato Egg Benedict
Strawberry Yogurt Smoothie with Pistachio Dust

A full breakfast is served every morning at 8:30 am or 9:15 am in Julian’s Hall. We stagger meal times to create more space. All in-house guests are invited to dinner, included in their room rate, on Thursdays at 6 pm.

Sample Breakfast Items

Swiss Bircher Muesli (Apple, Yogurt, Raisins, Honey, Almond)

French style Mushrooms on a Muffin (creamy mushrooms, fried egg)

Tostada Mexicana (chorizo, potato, fried egg)

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

Croque Madame (cheddar, ham, béchamel, thyme, egg)

Sample Dinners with Naina & Anand

Moroccan Night

Beet Labneh Dip (raw grated beets, yogurt, lemon, garlic, veggie sticks, pita)

Chicken Tagine (chermoula, preserved lemon, basmati)

Cardamom-Rose-Pistachio Rice Pudding

Filipino Fling

Filipino Style Pork Adobo (pork cooked 3 times: in vinegar, stock & coconut milk)

Asian Slaw (cabbage, broccoli, bell peppers, soy dressing)

Tibok Tibok (chocolate coconut pudding)

Bangkok Calling
Thai Salad (carrot, cucumber, lime)

Red / Green Curry (chicken, eggplant, coconut milk, peas)

Coconut Ice Cream with Mango Puree

Dining Room

An impressive, locally built steel fireplace welcomes you into Julian’s Hall, the dining room where daily breakfast and the complimentary Thursday 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 our 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, books and equipment if you bring back take-out food. 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.

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