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Littleton's
Bed & Breakfast
407 Second Street
Pocomoke City, MD 21851
410.957.1645
email
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 Click
here to view one of Pam's breakfast recipes - Carmela's
Omelet. It's just one of the few gourmet breakfast recipes
offered at Littleton's Bed and Breakfast.
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We Do
Breakfast!
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The highlight of any guest's stay at Littleton's Bed and Breakfast
is the gourmet style, multi-course breakfast served in a
beautiful dining room setting using the freshest ingredients
including some items taken from the organic kitchen gardens.
figs and raspberries
Lemon pancakes, homemade Belgian
Waffles, Buttermilk pancakes, Blueberry Stuffed French Toast, Aunt
Carrie's Hungarian Coffee Cake, Shirred Eggs and a family recipe
Italian Omelet are just a sample of the offerings popular with
guests.
SAMPLE MENU
Littleton's tailors its offerings to address the four
season type of breakfast menu and will accommodate most requests
or special food needs with adequate advance notice. Our
breakfasts vary but here is a typical breakdown but not limited
to:
Winter Menu :
Chocolate Walnut
Butter Bread, Baked Apple stuffed with Walnuts & Raisins, Potato
Pancakes w/sausage and served with applesauce or sour cream, coffee,
tea, juice.
Spring Menu: Mixed Fruit Plate, Bisciotti, Carmela's
Omelet, homemade semolina bread, coffee, tea, juice
Summer Menu: Grapefruit & Apple Salad with fresh
mint, Lemon Ginger Muffins, Lemon Pancakes with Raspberry Sauce,
Coffee, Tea, Juice
Fall Menu: Poached Pear with Mulled Spice
Juice; Figs, served fresh or grilled to a caramelized
perfection; Banana Bread,
Ginger Pancakes w/currant pear maple syrup, coffee, tea, juice
Other breakfast entrees and muffin offerings, may be as complex
as Shirred Eggs with ham, Croissant stuffed French toast, raspberry
crumb muffins, or freshly baked nutmeg muffins, homemade egg bagels
and cinnamon raisin wheat bagels to a light serving of yogurt and
fresh fruit or sprinkled with our own homemade granola cereal. Soy
milk offered for Lactose intolerant.
Our herb garden includes: Rosemary, Basil, Dill, oregano, mints,
parsley, selantro and edible flower (in season) for garnishing and
meal preparation. We organically grow figs, raspberries, alpine
strawberries, peppers, onions, scallions, garlic, tomatoes and
potatoes. We expect to start harvesting in 2004 asparagus and will
include it in our breakfast offering of asparagus omelet.
Click here
for one of Pam's favorite family recipes.
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