Delicious Dining, Group Luncheons & Dinners, & Recipes at Our Missouri Inn
Had a long ride? Don’t feel like going out to a restaurant? Problem solved. The Dickey House Bed and Breakfast offers 4 choices of Arrival Dinners to our Guests. Costs for these will be added to your room cost. Arrival dinners must be ordered when you make your reservations either online or by calling the inn.
ALL DINNER CHOICES INCLUDE ICE TEA OR COFFEE. COST WILL BE CHARGED TO YOUR ROOM. PRICES DO NOT INCLUDE SALES TAX.
14″ CHEESE PIZZA FOR 2 served with 2 side salads – $16.00 per couple Add Italian Sausage: $3.50 extra. Make it a vegetable pizza: $2.75 extra.
CARMELIZED ONION BLT PANINI – $12.00 per person
Sweet caramelized onions, crisp applewood-smoked pepper bacon, Swiss cheese, lettuce and tomatoes with a fresh basil mayonnaise sauce served on sourdough bread. Served with a side salad.
SOUP of the day and QUICHE – $11.00 per person
Bowl of soup and ham and Swiss quiche. Served with a side salad.
BAKED MOSTACCOLI – $13.00 per person
Personal serving of al dente pasta layered with our homemade marinara meat sauce, parmesan and mozzarella, then baked to perfection. Served with a side salad and bread.
LEAVE ROOM FOR DESSERT! SELECTION VARIES:
Cake or Pie $3.95/slice
Brownies $1.95 each
Group Lunch & Dinner Menu
The Dickey House Bed and Breakfast offers luncheons and dinners to groups and individuals all year long. Advance reservations and a Non-Refundable deposit are required. Groups must be 10 persons or more.
Menus are designed per your individual group requirements, and prices vary accordingly. Please call or email The Dickey House Bed and Breakfast to inquire and/or make reservations.
Tel: 417-468-3000 Email: firstname.lastname@example.org
NOTE: ALL PRICES QUOTED DO NOT INCLUDE TAX OR GRATUITY. A 20% GRATUTIY WILL BE ADDED TO ALL PARTIES OF 10 OR MORE.
Each morning of your stay at The Dickey House Bed and Breakfast in Marshfield, Missouri, you will enjoy a delicious, full gourmet breakfast. Your meal will begin with coffee, tea, juice, fruit and fresh pastry. The second course is entree. You will never get scrambled eggs and bacon at this Missouri B&B! All entrees are items that you would not normally make at home. For example: Bacon-wrapped Asparagus served with a poached egg on a toasted garlic baguette and an Adobo Hollandaise sauce, a ham, mushroom, caramelized onion, cheese and egg-stuffed braided pastry or even Dickey House Stuffed Pancakes. This is the inn’s Signature dish: two luscious pancakes are filled with sweetened vanilla cream cheese, then rolled, dusted with powder sugar and topped with whipped cream and our homemade raspberry sauce.
Breakfast is normally served at 9 am either in the dining room, which is on the formal side, or in the enclosed porch that overlooks the inn’s entire property and gardens. We will even make and pack a special breakfast for guests who wish to be up and on their way early. Other breakfast times may be arranged in advance; however, we stop serving breakfast at 10 am.
Below you will find some of our favorite Bed and Breakfast recipes. Be sure to check back often for even more delicious breakfast recipes!
Caramel French Toast
- 1/2 cup butter
- 1 cup brown sugar packed
- 5 eggs
- 1 1/2 cups milk
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 2 tablespoons sugar
- 1 loaf French bread sliced 3/4 inches thick
In a small sauce pan combine butter and brown sugar. Simmer until syrupy. Pour over bottom of a 9″x13″ glass dish. Next remove crust from sliced French bread and place slices over syrup mixture in dish. Beat eggs, milk, vanilla, sugar and salt. Pour over bread, cover and refrigerate overnight. Preheat oven to 350 degrees and bake uncovered for 35 minutes.
- 1 1/2 cups flour
- 1 teaspoon Baking Powder
- 1 1/2 teaspoon Pumpkin Pie Spice
- 1/4 teaspoon Baking Soda
- 1/4 teaspoon salt
- 1 egg
- 1/4 cup canned pumpkin
- 1 1/2 cups milk
- 3 tablespoons cooking oil
In a medium bowl stir together the flour, baking powder, baking soda, salt and pumpkin spice. And in another bowl, beat the egg, canned pumpkin, milk and oil. Add flour mixture to the milk mixture and stir just until blended, but still lumpy. Pour about 1/4 cup of batter for each pancake onto a hot griddle or heavy skillet. Cook over medium heat until browned, turning to cook second side of pancakes. Makes about 10 pancakes.
Apple Cider Syrup
- 1/2 cup sugar
- 1 cup apple cider or apple juice
- 2 tablespoons butter or margarine
- 4 teaspoons cornstarch
- 1 tablespoon lemon juice
In a small saucepan stir together the sugar, cornstarch, and cinnamon. Then stir in the apple cider and lemon juice. Cook and stir the mixture over medium heat until mixture is thickened and bubbly. Then cook and stir for 2 minutes more. Remove saucepan from heat and stir in the butter or margarine until melted. Makes 1 1/3 cups.