Our Food & Recipes

          Scroll down for our Featured Recipe Of The Month


Mmmm......The Food At Bartee Meadow


From your early morning cup of coffee to your plate of Bedtime Cookies,

pleasing your taste buds is our assignment.  Some of our breakfast specialties include Orange Pecan Stuffed French Toast, Peach & Almond Muffins, Creole Cheddar Grits & Grillades or Ginger Pancakes With Lemon Custard Sauce. 


Select the time you want our Big Country Breakfast - 8:00, 8:30 or 9:00AM or

we can arrange a lighter Continental Breakfast placed in your fridge the day

before.  You can enjoy it in your room at your leisure.







Image by Wright Brand Bacon
Image by Toa Heftiba

Other Meals By Advance Arrangement

             Picnic Lunch For Two - $25.00 plus 10% sales tax

 A tasty portable feast is packed in one of our insulated picnic containers.

 We're always happy to suggest some scenic picnic spots.  Your picnic

 includes deli-type sandwiches, chips, soft drinks, bottled water,

 dessert of the day, napkins & condiments.



                  Supper For Two - $45.00 plus 10% sales tax

Just the thing for late arrivals - you don't have to go back out again! 

Includes soup or salad, vegetable, entree, bread, drinks and dessert.


We make every effort to accommodate your special dietary needs - usually

                   at no additional charge - with advance notice.

Visit this page each month for a new featured seasonal recipe!

January Recipe Of The Month

     Hearty Ham & Bean Soup......


       1     Strips bacon, diced

       1     Large onion, chopped

       2     Cloves fresh garlic, diced

       2     Medium carrots, sliced

       1     Bunch Red Swiss Chard

       1/2  Teaspoon red pepper flakes

       1     Small ham steak, cubed

       1     Can white beans (Great Northern, Navy, Cannellini, etc.)   

       1     Can diced tomatoes

       1     Carton 32-oz. box good chicken stock 

       1     Tablespoon sugar

       Salt & Pepper to taste


Saute diced bacon in Dutch Oven until done. Remove bacon pieces with a slotted spoon onto paper towels to drain. Reserve drippings. Add chopped onion, garlic and carrots and sauté slowly until soft. Remove thick stems from Swiss chard and roll 2 or 3 leaves at a time; slice across into ribbons.  Add to pot, stirring. Add pepper flakes, ham, beans, tomatoes, stock and seasonings. Stir together.


Cover and simmer for at least one hour. (Enjoy the aroma!!) Ladle into bowls and top with reserved crumbled bacon and sprinkle with grated fresh Parmesan cheese. Serve with skillet-baked cornbread. Yummm.

Vegetable Basket