At Charred Oaks Inn, innkeepers Pamela Byrne Riley and Richard Riley, love being able to shop locally and buy Kentucky Proud! At the moment it’s peach season here in Central Kentucky and buying produce locally provides the inn’s guests with the ultimate in fresh taste while supporting a local business like Eckert’s Boyd Orchard in Versailles, Kentucky.
The breakfast menu at Charred Oaks Inn changes daily to take full advantage of the seasons’ offerings and guests are encouraged to mix and match to their hearts content. This month the top guest favorite has been the inn’s signature Baked Puff Pancake. This light and airy creation of sliced peaches nestled in the secret batter is baked to crispy edged perfection and then topped with soft-baked honey-almond granola and a dusting of powdered sugar. The pancake is served with real Maine maple syrup and a choice of crispy bacon or all natural sweet apple chicken sausage.
Breakfast is served daily from 8AM until 10AM in the inn’s beautifully appointed Dining Room; or if you’re feeling lazy, breakfast is brought to your room. A “Breakfast Lite” version is also available and consists of fresh fruit, yogurt and another one of Charred Oaks Inn’s signature dishes, fresh baked oatmeal. Food allergies and special dietary needs are recognized and every effort is made to prepare meals accordingly.
Charred Oaks Inn is a member of Select Registry and a member of the Diamond Collection of bedandbreakfast.com located minutes out of Lexington, Kentucky, close to Keeneland, the Kentucky Bourbon Trail, the Kentucky Horse Park, the Bluegrass International Airport, Ashford Stud/Coolmore America (home of American Pharoah), and numerous wineries, shops and restaurants.