Our objective at Scopa at the Sea is to make sure you start your day with simply one of the best breakfasts you’ve ever eaten.
But first you may have checked in the afternoon before to the aroma of fresh-baked cookies or other goodies.
And then enjoyed our 5 p.m. reception complete with carefully selected wines paired with tasty bites and slices of Crescent City’s award-winning Rumiano cheese and crackers.
All of this is made by our innkeeper, Laura, an innovative gourmet cook. She uses recipes passed down through generations but also has the culinary instincts to improvise, always with good results.
Her signature breakfast is Eggs Benedict made with a slightly tangy, lemony Hollandaise sauce atop cooked-to-perfection eggs, slices of roasted ham, avocado and alfalfa sprouts. Side dishes include roasted baby red potatoes and a fruit platter— featuring local berries whenever possible.
Other days, breakfast might feature Laura’s to-die-for lemon cottage cheese pancakes, blueberry pancakes or French toast along with the fruit platter plus bacon or sausage. Fresh bran muffins or blueberry cornbread topped with honey make frequent appearances as well.
Vegetarian guests are accommodated with equally yummy entrees such as patties filled with carrots, red peppers, brown rice and other veggies, along with homemade granola and yogurt. Other special dietary requirements are accommodated as well. Just let us know in advance!
In the summertime, Laura is a frequent visitor to the local farmers market and produce stands to build seasonal menus by procuring fresh vegetables and fruit, jams and apple butter. Our location also provides a bounty of the sea, and we are always looking to showcase other local offerings.
The good life awaits you on the far-Northern California Coast, and it’s never tasted better than it does at Scopa!