Eating with the Inn Crowd

Jo-Anne and Richard Hoad, owners of The Parsonage Inn in East Orleans, on the day they closed on the inn, Photo Courtesy of Parsonage Inn.
Potato hash on a bed of organic spinch topped with local egg and Hollandaise sauce. Photo Courtesy of Parsonage Inn
The inn’s three raised beds where they grow an array of herbs and vegetables. Photo Courtesy of Parsonage Inn
Museli with fresh fruit. Photo Courtesy of Parsonage Inn
Bluefish B&B. Photo by Tim O'Brien.
Blueberry, peach, and cream danish with homemade organic caramel sauce at Bluefish B&B. Photo by Tim O'Brien.
Tim O’Brien and Lori Schiraga with dog Tye enjoy the beach on a blustery day. Photo by Tim O'Brien.
Potato rosti and scrambled eggs topped with puff pastry, asparagus and arugula with homemade herb crème fraîche. Photo by Tim O'Brien.
Blueberry/raspberry crepes. Photo by Tim O'Brien.
The Belfry Inn's restaurant is housed in a former Catholic church. Photo by Larry Egan
Chef Toby Hill handles lunch, dinner and Sunday brunch at The Belfry Inn. Photo by Larry Egan.
An amuse bouche served at one of the Belfry’s weekly Wednesday wine tasting events. Photos by Larry Egan.