We will serve Brunch from 10 am until 3 pm. Serving from our Dinner Menu starts at 4 pm.
Mother’s Day Brunch will feature: EGGS BENEDICT – BAKED FRENCH TOAST – BACON – SAUSAGE – HASH BROWN CASSEROLE- BLACKENED WHITEFISH – TURKEY – HAM – LOTS OF FRESH FRUIT – DESSERT TABLE – SALAD BAR AND MUCH MUCH MORE!
Our delectable Chocolate Fountain will also be flowing for Brunch.
Treat Moms and Grandmas to a wonderful meal that they don’t have to cook.
MOTHERS DAY is fast approaching. Come CELEBRATE with us at THE ENGLISH INN. MOTHERS DAY BRUNCH served from 10am to 3pm. DINNER is served 4 pm until 9pm.
Our MOTHERS DAY BRUNCH menu : EGGS BENEDICT, BAKED FRENCH TOAST, BACON, SAUSAGE, PANCAKES, BLACKENED WHITEFISH, HASH BROWN CASSEROLE, AUGRATIN POTATOES , CHEF CARVED HAM, and TURKEY, VEGGIES, SALAD BAR, DESSERT TABLE, FRESH FRUIT,AND LOTS MORE, all of this is highlighted by our CHOCOLATE FOUNTAIN. The dinner entrees also include the CHOCOLATE FOUNTAIN.
Lisa and Randy Daubner at the English Inn invite you to… “Bring your family to join our family on Easter.”
The English Inn serves a delightful Easter Sunday Buffet from 10 am – 3 pm on Sunday March 31, 2013.
The buffet includes:
5-tier chocolate fountain is surrounded by goodies to dip… fresh fruit, cookies, marshmallows, biscotti, etc.
chef-carved Ham and Turkey,
Baked French Toast,
Stuffed Hash browns,
Kielbasa and Sauerkraut,
Au Gratin Potatoes,
Mashed Potatoes, Stuffing, Vegetables and a Full Salad Bar
Full Dessert Table with assorted Desserts.
The price is $17.95 per person.
The English Inn is open on Easter weekend, Thursday – Sunday, serving dinner from 4 – 9 pm. On Easter Sunday they will feature the lavish Easter Buffet served from 10 am ’til 3 pm includes the chocolate fountain. Dinner is served from 4 – 9 pm and also includes the chocolate fountain. Come celebrate Easter at the English Inn!
Hot Bacon and Cherry Hot Bacon Dressings are now “Made in Door County” in the certified canning kitchens of the English Inn and available at the restaurant or shipped to your door.
Hot Bacon and Cherry Hot Bacon Dressings made in Door County
“We have been serving our homemade Hot Bacon Dressing on our spinach salads since we opened in 2005,” says Lisa Daubner. “It was loved by so many people who wanted to take some home with them that we started sending it out with our guests in plastic containers.”
The continual requests coming from dining room patrons that wanted to give the dressing to friends as a gift or simply to take south with them for the winter convinced Randy and Lisa Daubner to start bottling it and putting a proper label on the outside.
Lisa says, “Randy has always made it himself. He started with a few different base recipes that he continually tweaked until he came up with our own English Inn recipe. Its’ one of the few recipes he does not give out.”
The bottling process started in the winter of 2008. Randy and Toni Stich went to the Algoma Certified Shared Kitchen to get The English Inn’s kitchen certified for commercial canning and bottling and to learn the process. They obtained all the licensing and permits required to begin bottling by spring of 2008.
Now you can buy16 oz. jars of dressing at The English Inn or you can call 920.868.3076 to place an order by phone. They ship anywhere in the United States through US Postal Service at whatever rate the post office charges to send to your location.
This year they added a second variety, Cherry Hot Bacon Dressing since everyone in Door County loves things made with cherries. A 16 oz. container of Hot Bacon Dressing costs $8.95 and the same size of Cherry Hot Bacon sells for $9.50.
Along with their own in-house favorite uses for the dressings like on spinach salad, some of the English Inn patrons have shared their favorite ways to use them, including as a basting sauce for chicken or ham, in German potato salad and as a dipping sauce for snacks.
Silent Auction slated to benefit Fish Creek First Responders and Sexual Assault Center of Door County.
The English Inn
The 2nd Annual All-in-one Vendor Event on Saturday, July 17, 2010 provided an unusual gathering of independent spirits with one common bond. All of the display vendors are home-based businesses. We celebrated the 4th of July all over again by spending time with truly independent business people, from artisans and craftsmen ranging from cheescake makers to chainsaw carvers. Yes, they did demonstrate and provide samples including appetizers from the Inn for those who got there early, with drink specials all day in the bar.
There will be another opportunity to attend a festival like this one in October, 2010. Details to be announced.