Our Huevos Rancheros made it to the top four breakfast dishes in a Good Morning America contest a few years back. It has always been a favorite of customers and now you can make it at home!

A signature dish at Sunny Point Café, these Huevos Rancheros are comprised of multiple recipes that are assembled and served with made-to-order eggs on top.

A favorite for both the young and young at heart visitors to our café, these hot cakes are packed full of carrot goodness.

We serve them topped with cardamon cream cheese and real Vermont maple syrup.

Enjoy!

Our award-winning shrimp & grits is one of our most requested recipes.

Local food critic Stu Helm, The Food Fan awarded us "Best Shrimp 'n' Grits" so often that in 2018 he decided to retire the category and give us a Lifetime Achievement Award for "Best Shrimp 'n' Grits Ever!"

We hope you enjoy creating this for your family and friends at home!

One of the earliest items we harvest out of our on-site garden in the spring is rhubarb. The plants are perennial and come back quickly after our mild winters. By April the plants are lush and we can harvest stalks.

In this light, spring salad, the strawberries are paired with goat cheese and the rhubarb is used in the vinaigrette to provide a nice zest.

A summertime favorite at Sunny Point Café, when fresh heirloom tomatoes and garden basil are readily available. The rosemary biscuit dough needs to refrigerate overnight, but bakes up quickly making this an easy to assemble flavorful and beautiful dish.

This recipe calls for Pimento Cheese, which we make from scratch in the café.