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Prepared by chef/owner Allen Jurecka, breakfast is served in Roline’s dining room every morning.  Fresh, farm-raised eggs and local, seasonal ingredients inspire our menu.

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Egg Casserole

Eggs, sausage, bell peppers, cheese, mushrooms, spinach and tomatoes.  Served with skillet potatoes and fresh berries.

French Toast

Thick bread, soaked with egg and sweet milk.  Bacon.  Served with fresh berries, powdered sugar, maple syrup and whipped cream.

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Eggs Benedict

English muffins topped with poached eggs, ham and hollandaise sauce.  Served with skillet potatoes, avocado and tomatoes.

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