Every Morning at Rosemont Begins With a Homemade Breakfast

Food at Rosemont is an art not a science… that means it is always subject to change and fluctuation. We use all the wonderful, fresh fruits and produce that are grown right here in Arkansas and motored into the Capital City by farmers in the surrounding small towns that are within an hour or so drive from Little Rock.

Take a Look at Some of
Our Typical Menus

Breakfast Times

Monday-Friday Mornings — 8:00 until 9:00 Seating – Stay at the table as long as you like.

In-Room Breakfast trays available
If you need to eat earlier, we will happily accommodate you – ask in advance.

Saturday & Sunday Mornings — 9:00 until 10:00 Seating – Linger as long as you like.

In-Room Breakfast trays available
In you need to eat earlier, we will happily accommodate you, please ask in advance.

Special Diets

Vegetarian & Vegan • Heart Healthy •Diabetic • Lactose Intolerant

Let us know in advance and we will accommodate you to the best of our ability.

Old Fashioned Buttermilk Pancakes

Cantaloupe with Sliced Fresh Strawberries
Blueberry or Blackberry Pancakes from Fresh Seasonal Berries (I freeze the summer abundance for those cold, dreary winter days when we need to feel the warmth of days to come.)
Scrambled Cheese Eggs
Kielbasa Sausage – A wonderful Polish treat that is a product of Arkansas

Grandmother's Quiche

My grandmother was a German immigrant farm woman with 12 children. On Sunday evenings Grandmother would make quiche from whatever she had on hand for whomever was still at the farm after a family gathering. I grew up with the word Egg Pie… quiche came much later, long after Grandmother Eheman was gone.

Fresh Pineapple with Kiwi & Sliced Bananas Sprinkled with Fresh Blueberries
Grandmother’s Quiche … Often Sausage, Asparagus & Baby Swiss Cheese Complimented with Vine Ripe Tomatoes … Southern women love to serve tomatoes with eggs!
Orange Marmalade or Strawberry Preserve Muffins – This is my Aunt Catty’s recipe and they are yummy!

Christmas Casserole

This dish came to me as a gift from a friend who remembered her mother and grandmother serving it on Christmas morning. I’ve noodle with it over the years, but the name remains the same in our family.

Oranges, Red Delicious Apples, Black Grapes & Walnuts Topped with Vanilla Yogurt
Christmas Casserole of Biscuit, Ground Sausage, Egg, Colby Cheese & Sour Cream
Susan’s Homemade Zucchini Bread or Crunchy Cinnamon Monkey Bread

Ham & Cheese Infused Breakfast Croissants

A lot of credit for this recipe goes to August Ericson at the Spring Street Inn in Hot Springs. I love to stay at his Inn and he is a wonderful cook. This recipe was “stolen “with the Innkeepers permission, and adapted by me because I love serving it so much.

Parfait of Fresh Peaches & Raspberries Layered with Flavored Yogurt
Flakey Croissants Topped with Petit Jean Ham, Provolone Cheese & Garlic Scrambled Eggs
Homemade Coffee Cake w/Apricots or Bing Cherries

Stuffed French Toast

When I first opened the Inn, my daughter, who lives in Austin, felt very left out of the experience. She sent me this incredible recipe as a way of being included and it has been a Rosemont specialty ever since.

Sliced Bartlett Pears with In-Season Plums & Peaches
Stuffed Orange & Cream Cheese French Toast
Crisply Fried Bacon or Kielbasa Sausage

Eat, Enjoy, Linger at the Table …
The Best Possible Way to Start Your Day

These are just a few of our menus. There are more … Buttermilk Pecan Waffles are especially good on cold winter Sunday mornings, and we do this absolutely delicious Sausage Pocket that is a flaky crust folded over skinless polish sausage brushed with homemade apricot preserves and baked until golden brown often served with an egg and cheese casserole that is out of this world.

Food is fun and I love to feed people … my guests especially!