No matter what the menu presents, our large dining room welcomes the day with the morning sun and a delicious gourmet breakfast.  A full breakfast is served at 7:30 during the weekdays, later on the weekends.


Fresh fruit starts each meal,
along with coffee and tea,
served in our own mugs.



Whether you are diabetic, vegetarian, vegan, Atkins, gluten-free or lactose intolerant, we are able to prepare a fresh dish to help you start your day with a satisfied appetite.


The guests favorite:
Glazed Bacon.



We start with the freshest ingredients:
local organic eggs, honey from our local beekeeper, herbs from our garden, and then serve our creations on a stately, large dinner table.


 One of our Sunday specialties:

 Baked Blueberry French Toast.

My dad was a cook in the Navy and prepared food for a large crowd.  One of my earliest memories is my mom and dad cooking together in the kitchen for our family of seven.  Eating together was always a special occasion;  I always hope to recreate that feeling when we serve our breakfasts.


Our menu is posted each day on an old Hymnal Board.

Note:  If you have a busy schedule, we can provide a "goodie bag" to go (fresh fruit, muffin, water).

|Parsonage|  |Hosts|Accommodations
Our Menus/Dietary Requests|  |Particulars|  |Rates
Attractions|  |Directions|  |History|
What Our Guests Say|  |Links|
|Madison|  |McFarland|

Copyright The Parsonage Bed & Breakfast 2015. All rights reserved.
What is the sound of one waffle flipping?