Breakfast & Olympic Coast Cuisine

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Our passion for fresh, local and organic food has earned Lost Mountain Lodge, our Washington State inn, a spot in the Top 40 Special Places in Washington State for Romance, Adventure and Gourmet Cuisine. Our bed and breakfast recipes have appeared in regional cookbooks including our signature Lost Mountain Lox Benedict that is featured in the Best Places to Kiss Cookbook. The Lodge's gourmet kitchen has also been host to a program featuring Olympic Coast Cuisine onBest of Taste with Chef John Sarich on PBS.

Many people are delighted to learn that Sequim is a mecca for lovers of fresh food. In fact, the farm-to-table movement is in full bloom in the Dungeness Valley-and has been for more than a century. Once home to more than 100 dairy farms, the fertile Sequim Prairie features a unique micro-climate that allows local farmers to produce food year-round. Sequim is home to dozens of Artisan bakeries, cheese makers, honey producers, U-pick berry patches and organic farms including the highly acclaimed Nash's Organic Produce.
The American Farmland Trust honored Nash Huber with its 2008 Steward of the Land Award. This award recognized his leadership in protecting agricultural land, promoting local food and safeguarding the environment. Nash was the first organic farmer to receive the award, as well as the first farmer in Washington State. Nash has been instrumental in saving farmland here in the fertile Dungeness Valley where he manages more than 350-acres using environmentally sustainable farming practices.
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The Olympic Peninsula is also known for the bounty of its pristine waters-from Dungeness crab to Quilcene oysters to King salmon. As you might imagine, great chefs have been drawn to the area and we provide an Insider's Guide for our guests on where to find the best locavore restaurants and dining experiences in the region.
For our breakfast menus, we offer seasonal hot entrees that showcase the best local ingredients. We work with local organic farms such as Nash's Organic Produce for tender patty pan squash or crisp snow peas, Sunny Farms for local melons, pears and plums, and dozens of small, family-owned berry farms. The succulent blackberries in our Blackberry Nectarine Crisp are picked fresh in nearby fields.
A flexible breakfast hour-anytime between 8:30 to 9:30 a.m.-gives guests a chance to sleep in and enjoy their vacation. For those couples seeking a romantic breakfast tête-à-tête, we provide individual tables for two. If you are feeling sociable in the morning, you can always pull up a chair and join other guests at our harvest table. In summer season, enjoy breakfast al fresco and savor your morning latte on sunny patio tables overlooking the ponds.
We've developed menus that also change with the season. In summer, you might be served our Orange Blossom Waffles with Fresh Peaches & Nutmeg Cream or our Sicilian Tomato & Fresh Basil Frittata. On Valentine's weekend, you'll be treated to our Chocolate Waffles with Poached Bing Cherries & Mascarpone. In the fall, it's our Dungeness Crab & Leek Quiche. During the Holiday season, guests enjoy our Grand Marnier French Toast with Cranberry Compote.

In addition to a hot entree, we offer homemade scones and muffins, Tillamook gourmet yogurt, fresh seasonal fruits, assorted juices, whole grain cereals, gourmet coffees, lattes, mochas, and cappuccino, plus an assortment of green, herbal or black teas. So if you prefer a light breakfast, there are many choices.
As you might expect when visiting the Northwest, coffee is an art form at our Lodge. Do you need a double espresso to jumpstart your day? Prefer drip coffee strong and black? Or perhaps you like your decaf latte made with soy and extra foam. If there's one thing we know how to do really well here, it's how to make a good cup of coffee.
Breakfast is always included in our rates for two in our Creekside, Sunnyview, Moonbeam, Dragonfly and Hideaway on Quail Lake. Breakfast may be added to your stay in the Guest House for an additional charge of $16.00 per person per day plus tax with a 48 hour advance notice.