Our area’s family farms produce a cornucopia of fresh foods while practicing sustainable agriculture that protects the land. Supporting our local farms to feature our area’s specialities is our priority. “You can eat the scenery!”

		Chef/owner Rhonda Fitzgerald and chef/owner Chris Schustrom search out and use only the freshest ingredients and local products for our breakfasts. A coffee or tea tray is delivered a half–hour before breakfast to each guestroom. We serve two seatings in the breakfast room.
		The meal begins with fresh–squeezed orange juice and our own blend of locally roasted coffee. Next comes an elegantly presented fruit course, then homemade pastries. The morning entrée might be: huckleberry–pear crèpes, scrambled eggs in puff pastry, cinnamon–apple french toast, or perhaps a frittata; all served on snowy white linens and Blue Willow china from Glacier Park’s Great Northern Railroad era.

Connecting with our local farms enables us to search out our area's speacialties.

		“With clapboard siding and claw–foot tubs, this charming Colonial Revival bed–and–breakfast inn is named for the sheer cliffs that form the Continental Divide. The innkeepers, keen explorers of the Montana outdoors, concoct gourmet breakfasts that might include huckleberry pear crèpes.” –Michelin Green Guide		“Located a block from charming downtown Whitefish, the inn is famous for its scrumptious three–course breakfasts prepared by its chef/owner.” –Mountain Living		“The inn will provide a private and comfortable retreat...afternoon/evening sherry in front of the fireplace is one Garden Wall tradition, another is celebrated in the morning, when guests come fork to face with an amazing multicourse breakfast.” –Journey to the Northern Rockies
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