One of the many perks of heading out on a lark is handing over the breakfast duties to someone else. While a hint of mischief may be an inherent part of the Lark Hotels experience, we take that particular part of our job very seriously. In the majority of our hotels (with the exception of Summercamp, Ale House Inn, The Hotel Salem, and The Downtowner), we offer a signature breakfast of small curated plates to suite all palates and preferences. On any given morning in participating hotels, you’ll awake to an ever-changing mix of fruit and cheese plates, house made breakfast bars, freshly baked pastries, pancakes, waffles, egg dishes, and vitamin-rich smoothies. We try to have items that we all know and love, plus a few that guests may not have tried before.
We surveyed our innkeepers for some of their most requested recipes, and we hope they're as big of a hit in your home as they are in ours. And when you're ready for someone else to take the reins, book a stay with us and leave the morning meal to us.
76 Main’s Signature Overnight Oats
- 2 cups of rolled oats or Muesli
- 1 cup of yogurt (we prefer greek)
- 1 cup of milk or cream
- 1 tablespoon of orange juice
- Sweetener of your choice, such as brown sugar, honey, maple syrup or agave, to taste
- Your favorite nuts, seeds, fresh or dried fruit
Stir together the above ingredients, and refrigerate overnight. Overnight oats can be prepared a few days in advance as needed, and the topping options are endless - coconut and banana, dried cranberries and pecans, dark chocolate and strawberries, and blackberries and chia seeds. We like to serve ours in mini mason jars.
- 2 cups all purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups buttermilk, well shaken
- 6 tablespoons butter, melted
- 2 eggs
Combine flour, sugar, baking powder, baking soda, and salt in a large bowl. In a separate bowl whisk eggs, butter and buttermilk together. Pour wet ingredients into flour mixture and stir with spatula until just mixed. Put into waffle iron and voila! We like to serve ours with a side of local sausage, as pictured.
- 1:2 ratio of sugar to champagne vinegar (ie: 1 cup sugar to 2 cups vinegar)
Place sugar and champagne vinegar in a small sauce pan. Boil down until it reaches a syrupy consistency. Add fresh sliced peaches, and reduce heat to a simmer. Serve over waffles, ice cream, or whatever you want!
The Attwater's Caramelized Onion & Walnut Bread with Homemade Bacon Jam
Caramelized Onion & Walnut Bread
- 3 cups all purpose flour
- 1⁄2 cup sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- 4 eggs
- 2 cups onions, chopped, caramelized, and pureed
- 1 cup melted butter
- 1⁄3 cup canola/vegetable oil
- 2 cups chopped walnuts
Preheat oven to 400. Caramelize onions over a hot skillet. In a large bowl mix flour, sugar, baking powder, and salt. In a separate bowl, whisk eggs, oil and melted butter (not too hot or it will cook eggs). Fold mixture together gently and add chopped walnuts. Pour mixture into loaf pan. Bake until risen then lower temperature to 350. Bake until cooked through and toothpick comes out clean, about 40-50 minutes.
Homemade Bacon Jam
- 1 pound bacon, cut into cubes and cooked
- 2 onions diced
- 1/2 cup cider vinegar
- 1 tablespoon garlic powder
- 1/2 cup brown sugar, packed
- 1/4 cup maple syrup
- 3/4 cup brewed coffee
- 1 teaspoon salt
- 1 teaspoon pepper
Cook bacon over medium heat in large pan on the stovetop, rest on paper towel to drain once it’s browned. Drain the bacon fat from the pan, reserving a little bit for the onions. Add chopped onions to bacon fat and cook on medium until softened and slightly browned. Add the garlic powder, salt, and pepper. Add coffee, vinegar, sugar, and syrup and simmer on low for 10 minutes. Let mixture cool slightly. Add to blender with bacon and blend until smooth. Holds in the refrigerator for up to 1 week.