Breakfast at Rosemont Inn

Abundant Local Seasonal Foods Grace Our Table Daily to Both Reflect the Cool Autumn Temperatures & to Delight our Guests

At our Arkansas bed and breakfast, we use fresh farm-to-table food that is grown and raised here in Arkansas ... like the meat market in Pottsville where their distinctive bacon and sausages are processed right next door and walked over! The Argenta Market, just 5-7 minutes from our Little Rock accommodations, is a constant source for fresh spinach, mushrooms, tomatoes, and cheese. Our memorable French toast is made from Challah bread baked every Friday at Rosalie's Bakery. And, of course, our incredible Farmers’ Market is a twice weekly experience - Fall produce and fruits become a breakfast staple. My all-time best find is the  butter made by an Amish farm family outside Russellville. The search is as much fun as the food!

Take a Look at Some of
Our Typical Menus


Pancakes and the Paper

Breakfast Times

Monday-Friday Mornings  —  8:00 until 9:00 Seating

  • In-Room Breakfast trays available
  • If you need to eat earlier, please ask in advance.

Saturday & Sunday Mornings — 9:00 until 10:00 Seating

  • In-Room Breakfast trays available
  • In you need to eat earlier, please ask in advance.

Special Diets

Vegetarian & Vegan • Heart Healthy •Diabetic • Lactose Intolerant

Let us know in advance and we will accommodate you to the best of our ability.

 

Old Fashioned Buttermilk Pancakes & Waffles

Blueberry or Blackberry Pancakes from Fresh Seasonal Berries ...I freeze the summer abundance for those cold winter days when we need to feel the warmth of days to come.  Our Waffles are made from the same Southern recipe (buttermilk is the secret ingredient!) and filled with Arkansas pecans.

  • Scrambled Farm Fresh Eggs Sprinkled with Grated Cheese
  • Accompanied with Polish Sausage – A breakfast treat that is a product of Arkansas and a gift from my Kaufman family members who once made their own; then, introduced me to the processing company in Pottsville.

Grandmother's Quiche

My grandmother was a German immigrant farm woman with 12 children. On Sunday evenings, Grandmother would make quiche from whatever she had on hand for whoever was still at the farm after a family gathering. I grew up with the term “Egg Pie”… quiche came much later, long after Grandmother Eheman was gone.

  • Grandmother’s Quiche … Sausage, Fresh Spinach, Mushrooms orAsparagus, & Baby Swiss Cheese complemented with Vine Ripe Tomatoes … Southern women love to serve tomatoes with eggs!
  • Muffins made with our own Peach & Strawberry Preserves – This is my Aunt Catty’s recipe and they are yummy! My niece and I "put up" summer preserves when fruit is ripe and fragrant - we can't resist the temptation!
Grandmother's Quiche

Christmas Casserole

This dish came to me as a gift from a friend who remembered her mother and grandmother serving it on Christmas morning. I’ve noodled with it over the years, but the name remains the same in our family and at the Inn.


  • Christmas Casserole of Homemade Biscuit, Ground Sausage, Fresh Egg, Colby Cheese, & Sour Cream from a wonderful local dairy farmer.
  • Susan’s Homemade Zucchini Bread or Crunchy Cinnamon Monkey Bread
  • Always Fruit ... often in winter it is Baked Cinamon-Brown Sugar Arkansas Apples
Ham and Cheese Croissants

Ham & Cheese Breakfast Croissants

A lot of credit for this recipe goes to August Ericson at the Spring Street Inn in Hot Springs. I love to stay at his Inn and he is a wonderful cook. This recipe was "stolen" with the Innkeeper's permission and adapted by me because I love serving it so much.

  • Flakey Croissants Topped with Petit Jean Ham, Provolone Cheese, & Farm-Fresh Scrambled Eggs - the best eggs in the world!
  • Coffee Cake with Homemade Plum Preserves. We have bushels in season and they make scrumptious preserves that we bake with all year long.
The French Toast

Stuffed French Toast

When I first opened the Inn, my daughter, who lives in Austin, felt left out of the experience. She sent this incredible reci to me as a way of being included, and it has been a Rosemont specialty ever since.

  • Sliced Juicy Pears Topped with In-Season Fruits
  • Stuffed Orange-Cream Cheese French Toast from Freshly Baked Challah Bread
  • Crisply Fried Farm-to-Table Bacon or Kielbasa Sausage

 

Omelets, Omelets, Omelets

When we have just a few guests for breakfast or when everyone is  eating at a differen time, I make omelets ... they are the most creative dish!  Everything finds its way into my skillet.

 

Bacon, Sausage or Ham ... tidbits crisp & delicious

Shitake, Cremini or Chanterelles Mushrooms ... but never the boring white grocery store variety!

Fresh Spinach, Roasted Fingerling Potatoes, Succulent Tomatoes & Cheese, of course.  Am I making you hungry?

Paired with Fresh Fruit, Hot Biscuits & Preserves, or our own freshly baked Coffee Cake or Muffins.

 

Eat, Enjoy, Linger at the Table …
The Best Possible Way to Start Your Day

These are just a few of our menus. There are more … Buttermilk Pecan Waffles, made with Arkansas' own pecan crop, are especially good on cold winter Sunday mornings. And, we make an egg and cheese casserole that is out of this world.

I love to feed people … my guests especially!