Breakfast at Leith Hall
At Leith Hall B&B, we like informal, relaxing breakfasts – sitting with our guests and talking about their dining or traveling experiences. During the warm weather, we put breakfast out on the sideboard in the front hallway from 8:30 to 10:00 A.M. Guests help themselves and usually eat out on the wide porch under the awnings. Elan is the cook and always makes a main entree as well as a side dish like sausage links or ham. Breakfast entrees include Scrambled eggs with cream cheese and dill, (our guests’ favorite) Buckwheat crepes with Pears and Emmenthaler cheese, Fritate, or Blueberry and corn pancakes (New Jersey’s two signature crops). There is always fruit, granola, coffee, tea, and juice as well. When the main dish is eggy, Elan also makes muffins or coffee cake to go with it.
During the cold weather months, we have the same breakfasts, but we set up tables in the parlor and library to accommodate our guests at two seatings – 8:30 am and 9:30 am.
Afternoon Tea at Leith Hall
Afternoon Tea is served at Leith Hall from 4:00 to 5:00 pm. During the cold weather, it is English tea brewed loose and served in bone china teacups. During the Summer, it is homemade iced tea and lemonade. We chat with our guests and offer help on where to eat in Cape May.
Throughout the year, Elan makes cakes and pastries for our guests to enjoy at tea time.
Fudge brownies with a very bittersweet chocolate and butter icing, lemon cheesecake squares, and chocolate peppermint bars are among out guests’ favorites. Although dense orange pound cakes, Scottish shortbread and cream scones disappear, too. “I like making gingerbread with chopped crystallized ginger, as well as several butter cakes marbleized with fruit preserves. I try to have one chocolate and one non-chocolate treat at every tea time – for those unfortunate few who don’t like chocolate.”