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At the Lightner Creek Inn, a Durango, Colorado bed and breakfast, we eat with all of our senses. Breakfast is not a detour from your travels; it's a stop along the way. During your meal, you will enjoy the views from our breakfast room, where you can see various types of Rocky Mountain wildlife and landscape. Although you'll find us in Durango, CO, we find inspiration for our three-course breakfast menus from all corners of the United States.
Each time you visit as a guest of The Lightner Creek Inn, your palate will be delighted. We regularly create new recipes and menus to pamper you each morning with a healthy but sinfully delicious twist.
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Each item we serve is created to pamper all your senses at The Lightner Creek Inn ~ we even provide you a Box Breakfast for the time you need to leave the Inn early. We offer an early coffee start at 6:45 a.m. with rich and smooth, full-bodied and freshly ground, Specialty Breakfast Blend Coffee. Then breakfast is more leisurely presented. Many of our guests are here for honeymoons, anniversaries, holidays, or the much-needed getaway. If you are here to rest and relax, you may not wish to rise so early.
So, whether we are serving our famous Colorado Breakfast Enchilada or Upside Down Peach Pancakes, our Vegetable or Three Cheese Baked Omelet, Belgium Waffles with Kahlua and Walnuts or Pumpkin Pancakes
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with Raisin/ Pecan Syrup or French Toast with Banana, Blueberries and cream cheese they are all proven crowd pleasers.
You may be seated at any time between 8:00 to 9:00 a.m. for a full three-course gourmet breakfast.
Lightner Creek Inn is also a vegetarian-friendly bed and breakfast. We are happy to offer alternatives to our guests who are vegan, vegetarian, lactose or gluten intolerant, or diabetic. Please let us know of special dietary requirements when you make your reservation, so we will be prepared for your special needs, including requests for almond or soy milk, soy sausage, turkey bacon, etc.
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Box Breakfast Croissant
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Evening Dining at the Inn |
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Dinner is served! All items on our dinner menu are thoughtfully put together to give our guests a full three course menu. Each week our menu changes. For Southwest to Asian cuisine, we guarantee you will love everything on our menu. We do our best to use fresh ingredients and organic produce in every menu. Our chef understands that meal should just look good, but also taste good. So, he's always experimenting with organic herbs and spices to give the food the touch that makes you want more. We also cater to specific diets; our chef can turn any of our menus to an all vegetarian meal or take out the certain ingredients to allow our guests to enjoy and evening of dinning at the Inn. |
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Our dinners are intended to add to the bed and breakfast experience of our overnight guests. We don't provide dinner to anyone that is not accompanied by one our paying guests. We have standard price ($80.00 per couple / $40.00 per person) for our four course dinner, which includes an appetizer, soup or salad, main meal and dessert. All of guests receive a complimentary wine with their meal. The wine goes with the Dinner. Our chef picks the dinner wine for every menu. We also have organic lemonade and hibiscus tea for those that don't drink alcoholic beverages. We also prepare dinner for our special events guests, such as wedding, retreats and reunions. For Inn guests that are bringing addition people to dinner, we would appreciate a 24 hour notice before dinner time. We also charge an additional 10% gratuity for groups greater than 4. We also provide our "Personal Chef" packages to guests that want dinner at the Inn, but it isn't during the weekend. An additional 10% gratuity for these types of request would be include with dinner prices. |
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Since we don't have guests dining with us every day like a restaurant does, our costs are much higher. Since everything is made from scratch, the time it takes to prepare your meals is much longer as well. We don't have a kitchen full of help. We have one executive chef. Please consider this when placing your reservations for dinner.
Because Dinner at the Inn is specifically offered to you, our guests, to enhance your experience, advanced reservations are required, so we have a signup sheet for our weekend dinners out during breakfast. You can also call us to find out what's on the menu that weekend.
- Friday & Saturday Night Dinner @ the Inn
Savor a four course Dinner at the Inn featuring a variety of cuisine prepared by our gourmet chef and owner. Explore new flavors and let our chef exercise your palate using the freshest seasonal ingredients. We'll set the mood in our charming dining room with candlelight, soothing mellow music, and fresh flowers on the tables.
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- Price: $80.00 per couple or $40.00 per individual.
- Only on Friday Nights
- 48 hour notice is required - email our chef for more information
- Personal Chef Dinner
Celebrate a special occasion with our Personal Chef Dinner. This delectable feast is a lovely way to relax and indulge in the beauty of our surroundings. The menu is created with fresh ingredients and with your taste in mind. Let your romance blossom amidst candles, soft music, and fresh flowers, as we deliver a four course dinner to you during your stay at the Inn.
- Price: $90 per couple or $45.00 per individual..
- Anytime of the week
- 48 hour notice is required - email our chef for more information
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The Lightner Creek Inn is pleased to complementary offer some very special, enticingly wines for your enjoyment during your stay. The Inn recently purchased a wine license and has been introduced to "restaurant labels". These are wines from major vineyards marketed through local wine merchants under "90+ under 20.00" labels making them less expensive to restaurants, and, now, more affordable to us and our guests.
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Your Innkeepers have been enthusiastically tasting and enjoying wines for over 20 years. They would like to share their wine passion and experience with you. These wines "exemplify the grape varietals" (Cabernet Sauvignon, Merlot, Grenache, Petite Syrah, Malbec, Chardonnay, Sauvignon Blanc, etc.) and have been tasted and selected by the Innkeepers for the Inn's wine list. Most of the featured wines have received ratings of 90 or more points (which is exceptional!) and are outstanding values for the money.
Choose your wine from the list below and it will be delivered to your door at the proper serving temperature and with the appropriate stemware. If you are having Dinner @ the Inn, we offer these wines to you while you enjoy your delicious dinner. We think that there is no more perfect way to spend an evening than relaxing with a bit of wine, some special tunes, and someone dear.
We also have added some wine tasting packages for our guests. Every six months we choose wines from a wide selection of wine companies through the world and bring them to our Inn. We allow our guest to pick the best 10 wines (5 red and 5 whites) that would be added to the Inn's wine list. With these packages we include accommodations, wine tasting ticket price and we also allow you to purchase the wine or wines you have chosen through wine.com. The wines are delivered to your home, so you can also enjoy your wine while remember the great time you had at our Inn. 20% of the proceeds of the Wine Tasting Packages will go to a nonprofit organization to support their causes in the community.
To Check out our new 2010 Wine List Click here
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Waffle and Pancake Mix Ingredients
- 6 cups all-purpose flour
- 1 1/2 teaspoons baking soda (check expiration date first)
- 3 teaspoons baking powder
- 1 tablespoon kosher salt
- 2 tablespoons sugar
Directions
Combine all of the ingredients in a lidded container. Shake to mix.
Use the mix within 3 months. |
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Classic "INSTANT" Pancakes:
- 2 eggs, separated
- 2 cups buttermilk
- 4 tablespoons melted butter
- 2 cups Waffle / Pancake Mix, recipe above
- 1 stick butter, for greasing the pan
- 2 cups fresh fruit such as blueberries, if desired
Heat an electric griddle or frying pan to 350 degrees F. Heat oven to 200 degrees F.
Whisk together the egg whites and the buttermilk in a small bowl. In another bowl, whisk the egg yolks with the melted butter.
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Combine the buttermilk mixture with the egg yolk mixture in a large mixing bowl and whisk together until thoroughly combined. Pour the liquid ingredients on top of the pancake mix. Using a whisk, mix the batter just enough to bring it together, for no more than 15 seconds. Don't try to work all the lumps out. Do not overmix!
Check to see that the griddle is hot by placing a few drops of water onto to the griddle. The griddle is ready if the water dances across the surface.
Lightly butter the griddle. Wipe off thoroughly with a paper towel. (No butter should be visible.)
Gently ladle the pancake batter onto the griddle and sprinkle on fruit if desired. When bubbles begin to set around the edges of the pancake and the griddle-side of the cake is golden, gently flip the pancakes. Continue to cook 2 to 3 minutes or until the pancake is set.
Serve immediately or remove to a towel-lined baking sheet and cover with a towel. Hold in a warm place for 20 to 30 minutes.
Yield: 12 pancakes
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Classic Belgian Waffles:
- 2 eggs, separated
- 2 cups buttermilk
- 6 tablespoons melted butter
- 2 cups Waffle / Pancake Mix, recipe above
- 1 stick butter, for greasing the pan
- non-stick cooking spray
Preheat the waffle iron according to the manufacturer's instructions. |
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Whisk together the egg whites and the buttermilk in a small bowl. In another bowl, whisk the egg yolks with the melted butter. Combine the buttermilk mixture with the egg yolk mixture in a large mixing bowl and whisk together until thoroughly combined. Pour the liquid ingredients on top of the pancake mix. Using a whisk, mix the batter just enough to bring it together, for no more than 15 seconds. Don't try to work all the lumps out. Do not over mix!
Check to see that the griddle is hot by placing a few drops of water onto to the griddle. The griddle is ready if the water dances across the surface.
Lightly butter the griddle. Wipe off thoroughly with a paper towel. (No butter should be visible.)
Gently ladle the pancake batter onto the griddle and sprinkle on fruit if desired. When bubbles begin to set around the edges of the pancake and the griddle-side of the cake is golden, gently flip the pancakes. Continue to cook 2 to 3 minutes or until the pancake is set.
Serve immediately or remove to a towel-lined baking sheet and cover with a towel. Hold in a warm place for 20 to 30 minutes.
Yield: 12 pancakes
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