is served in the farmhouse dining room or on the expansive deck
overlooking the valley below and welcoming the morning sun.
Tables are set with fine bone china, silver, and crisp linen.
In summer, guests staying in the Orchard House can enjoy breakfast in the
privacy and comfort of their own room. Every effort is made to
provide a zestful beginning to the day: fresh fruits and juices,
our own award winning granola, home-baked breads or pastries,
and a daily main course featuring farm-fresh eggs and meats in
delightful combinations. A wide assortment of teas and coffees
is offered and is available throughout the day.
As the day ends, guests are
offered a glass of sherry, a cheery fire, a game of chess, cards, or
Scrabble...a chance to step back in time and recapture moments of good
We are licensed to provide
lunch and dinner and will do so when the Inn is reserved for a
private party. We have done receptions, birthday
and anniversary dinners, and will be delighted to suggest menus or to
recreate a special dinner for a celebration.
"Hi! My husband and I stayed with you probably fifteen years ago and STILL remember your granola. We can't find anything in the stores after all these years that even comes close! Thanks!"
Susan and Bill Fletcher are pleased to
announce the availability of the Second Edition of their popular
TURTLEBACK FARM INN COOKBOOK. This helpful
addition to any kitchen is available @ $16.95 plus $2.00 shipping
The following recipe is from the new edition of our cookbook.
Butterflied Leg of Lamb
- 1 leg of lamb, boned
- 1 cup olive oil
- ¼ cup dry Vermouth
- 1 Tablespoon oregano
- 2 cloves garlic, peeled and sliced
- 1 onion, peeled and cut into eighths
- 1 dozen peppercorns
Mix all the ingredients in a large bowl except for the lamb.
Trim most of the fat from the lamb and marinate in the mixture for at least 4 hours. Turn the meat often.
Barbecue over hot coals for 45 minutes or until pink.
Slice and server with Cumberland Sauce.
- ½ cup water
- ½cup port wine
- 2 Tablespoons red currant jelly
- ½ teaspoon dijon mustard
- pinch cayenne
- juice of 1 lemon, save the rind
- juice of 1 orange, save the rind
Slice and chop rinds of the orange and the lemon. Boil with ½ cup water for 5 minutes. Strain and discard rind.
Add remaining ingredients and boil for 4 minutes. Cool.
Serve in a sauce dish.
Reservations: (800) 376-4914
(in the United States only)
or (360) 376-4914
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