Here at the Marie, our food comes from the heart! We are dedicated to creating locally sourced, organic, home-cooked meals for everyone who stays with us! Our chefs look at each guest’s specific dietary needs as well as the seasonally available produce to create the menu each day. Our bread is baked in-house using natural sourdough starter that originates from the 1897 Klondike Gold Rush. And our biscuits are sourced from our friends over at The Park Side Cafe, located just down the block on Harrison Avenue. The majority of our other ingredients come from the many wonderful local vendors we have the pleasure of working with!
Breakfast starts with coffee, tea, juice, and a small appetizer, followed by a main course and our well loved house potatoes!
Common Appetizers Include:
- Yogurt with Fruit and Granola
- House Baked Sourdough Toast with Compound Herb Butter
Common Main Courses Include:
- Eggs Benedict
- Omelets with Seasonal Veggies
- Classic Pancakes and Eggs
- Seasonal Quiche
- Biscuits and Gravy
Special Dietary Accommodations
Given adequate advance notice, we are happy to accommodate all types of dietary specialties. With our entire staff all having experience with our own special dietary needs, we know how difficult it can be to find accommodating food establishments. And the joy a person can feel when you find a spot that not only provides an option, but goes out of their way to make your meal unforgettable! At the Marie B&B, we are the place to find that special touch when it comes to your breakfast!
PLEASE NOTE: While we are always happy to provide breakfasts without added ingredients like gluten, dairy, nuts, and soy, we are not an allergen-free kitchen and cannot guarantee that cross contamination will not occur as we frequently process these items in our space. If you have allergy concerns or special dietary restrictions, please discuss your individual needs with our staff prior to your check-in and we will do our best to accommodate you with an out of this world breakfast!
A Note from the Innkeeper
My name is Emily Dunn and I’m a self-taught cook, food enthusiast, and the Marie Bed & Breakfast’s head innkeeper and executive chef! When not at the inn, I’m a full time wife and a mother of three beautiful daughters. I found a love for food at a very young age. I even took my first steps in my grandmother’s restaurant located in Tidewater, Oregon. I continued to work in the food industry in any way I could. Growing up in an Italian family, I was taught that cooking comes from the heart and that is the same philosophy I bring to my work at The Marie. I thank my father and mother for all their confidence and patience with me through all the years I had with then. The kitchen is truly my happy place!