2012-06-28 12.41.19

Category Archives: Recipes

Biggest Complaint We Get-Too Much Good Food

November 1, 2015 by captain swift inn

For 12 years, there’s one complaint we get all the time…“You give us too much good food!”

We hear this nearly every day… Many of our guests tell us they don’t even need to eat lunch because they’re still full from breakfast.

We never want anyone to get up from the table hungry. That’s why we serve a two-course breakfast every morning: a starter and the main course.

Before we became innkeepers, we traveled across the U.S., regularly staying at Bed & Breakfasts. And a two-course breakfast is our favorite. Breakfast is the most important meal of the day, after all!

We want to make sure all our of guests have enough food to fuel them for their adventures around Maine.

Today, we’re sharing two of our favorite menus: Grilled Pineapple with Ginger Cream and Tomato Herb Frittatas.

These are two of our easiest breakfast items, but two of the most popular. We hope you enjoy them too!


Grilled Pineapple with Ginger Cream

grilled pineapple


Grilled Pineapple Ingredients:


Melted butter

Grilled Pineapple Directions:

Cut pineapple into 1-1 ½ inch thick slices and drizzle with melted butter.

Bake at 400 for app. 30 minutes and then broil until golden.

Ginger Cream Ingredients:

½ cup sour cream

1 tbsp. brown sugar

1 tbsp. chopped fresh ginger

Ginger Cream Directions:

In a bowl, mix sour cream and brown sugar until smooth.

Add ginger and mix until combined.

Serve over pineapple.


Tomato Herb Frittatas




12 large eggs

1 cup half- and-half

½ teaspoon salt

¼ teaspoon ground pepper

2 tablespoon chopped fresh chives

1 tablespoon chopped fresh parsley

1 teaspoon chopped fresh oregano

1 pint grape tomatoes- halved

1 ½ cups ( 6 oz. ) shredded Italian three- cheese blend


Preheat oven to 450.

Process 1st four ingredients in blender until blended.

Stir together chives, parsley and oregano.

Place 8 lightly greased 4-inch ( 6oz.) ramekins on lined baking sheet.

Layer tomatoes, 1 cup of the cheese and chive mixture in ramekins.

Pour egg mixture over top and sprinkle with remaining ½ cup cheese.

Bake at 450 degrees for 10 minutes and the turn tray and then bake for another 10 minutes.

Bake until lightly brown.