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 and 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!

May Recipe Of The Month

     Bartee Meadow Potato Salad......

     5 Lb.    Yukon Gold potatoes​

     5          Hard boiled eggs

     1          Medium onion

     2          Celery ribs

     1/2 C    Dill pickles

     1 T       Vegetable oil

     1 T       Olive oil

     1/2 C    Italian salad dressing

     3 T       Mayonnaise

     3 T       Mustard

                 Salt and Pepper to taste

                 Creole seasoning to taste

                 

Potato Wedges

Wash and cut unpeeled potatoes into bite-size wedges.  Cook in salted water until tender.  Drain and set aside in a bowl.  Peel eggs and remove yolks to a separate bowl.  Mash yolks and mix with oils, salad dressing, mayonnaise, mustard, salt, pepper and Creole seasoning.  Pour over potatoes.  Finely chop egg whites, celery, onion and pickles.  Add to potato mixture and combine well.  Chill until ready to serve.  Garnish with paprika

and chopped fresh dill for color and flavor.

A perfect side dish for anything off the grill!!!