Breakfasts

We have a tradition at Lang House, you pour your own coffee or tea and fix it the way you like, then we top you off as often as you like when you are seated.

Bruce has developed a delightful quiche with a potato crust and fiddleheads with freshly grated parmesan cheese. Other times he makes oatmeal scones with seasonal fruit and pleasing scrambled eggs with fresh dill.

Fresh fruit is always part of this scrumptious meal. The Lang House favorite

 

is watermelon although we provide fresh local fruit when it is available. Our signature preserve is black currant jam made by our neighbor.

Marian makes a rustic bread that is a mixture of four types of flour. The ingredients and procedure are secret (but Marian would share if you want to make it with her!)

The Lang House Specialty has to be feeding groups of people. In the spring of 2017, they hosted a group of 5 quarry men for three months. In the summer months they host groups of six to eight from the boating scene. Some folks request baked ham and rolls like they received during their first visit in 2015.

Lang House also hosts groups for weddings and retreats. With six rooms filled, Bruce is in his glory planning and feeding hungry guests.