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Chef Ania serves breakfast at 9:00am. If your schedule needs an earlier start, just let us know the night before.

During her years in the catering business, Ania established close relationships with local suppliers of quality produce. Enjoy eggs from free-range chickens, buns and pastries from the Columbia Bakery, and specialty bacon and sausages from the Polish Sausage House, a local icon for quality and taste.

Chef Ania compliments her breakfasts with herbs and vegetables from her own gardens. She makes jellies and jams from the fruit trees and grapevines on our properties, including a quince jelly that is absolutely marvelous on scones fresh from the oven - add a little Devonshire Cream and …… heaven awaits.

Ania loves to experiment with dishes from all over the world. If you love any of the following, you are truly in for a treat at the Pine and Picket: crepes Suzette, eggs Benedict, waffles bathed in fruit sauces and maple syrup, smoked sockeye salmon served on fresh toasted bagels with cream cheese and Spanish capers, homemade gravlaks on Wasa crisp bread with lightly scrambled eggs on the side, hearty combinations of eggs any style and bacon and sausage or ... (we can also adapt to any special dietary needs on request). We have a fondness for Murchie’s Brand coffees and teas that are sure to please.

For more on Ania’s background as a French Chef, take a look at the About Us page.

The Pine and Picket



Ania and Ingvar
your hosts

A balcony view
of the Marina

Another view of the Pine

Flowers in Spring



Pond in Spring

Front Entrance

Rhodos around the pond

The Cottage



Welcoming stairs

Rhodo garden

Ania's scones

Pond in Summer



Fresh berries in the morning

Fig trees

Street view

The Madagascar Suite



The Guest Lounge

The Provence Suite

Eggs Benedict

Breakfast with your hosts



The dining room

A view from the porch

Provence Suite patio

Our decorative entrance



Ania on the
cover of Essence

Ocean view from
the Pine and Picket

Ingvar and his M38