Hamilton’s Kitchen spills into the courtyard, offering beautiful outside seating for patrons. Shelix and I arrived mid-morning and after a short wait (it being the Winter Park Art Festival weekend) we were offered a table outside. We decided to start with a simple Avocado Toast made with fresh avocado, lime zest, micro greens, extra virgin olive oil, pink salt, fire-roasted grape tomatoes, and served cut in fourths on Olde Hearth Bread Co. multi-grain toast made with nine different grains. These tasty little bites are perfectly portioned for sharing. When our server, Yani, suggested fresh squeezed orange juice, we simply had to try it and we were not disappointed in it’s distinctly delicious, fresh, and sweet taste.

For our main dishes, I chose the Cured Salmon Benedict, while Shelix chose a more traditional Farmhouse Platter. The Cured Salmon Benedict is served on Olde Hearth Bread Co.’s English Muffin in a ring with house cured salmon cake, poached egg, tomato ash hollandaise, caper cripes and sausage links. The crunchiness of this dish is unique and adds a different level of texture not commonly found in this type of breakfast.

The traditional Farmhouse Platter is served with 3 eggs “your way.” skillet potatoes, sausage or bacon, and Olde Hearth Bread Co.’s English Muffin Pullman Toast served with jam from local purveyor, Heavens to Betsy. The toast on this dish is very special with a wide crumb like ciabatta but offering a consistency that makes it perfect for sandwiches and toast alike. We enjoyed every single bite of this exemplary breakfast.

With the Winter Park Farmer’s Market closed this weekend for the Winter Park Art Festival, The Alfond Inn is a can’t miss spot for catching a bite. Parking can be difficult due to the large volume of people visiting for the festival and we would recommend using a ride-sharing service.