A Unique Bed & Breakfast In the Heart of San Antonio's Historic District

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Ruckman Haus Cuisine

We served our breakfasts in the large dining room furnished in a Texas Hill Country style. Unlike some other inns, we encouraged our guests to take their breakfast at whatever time was convenient for them.

Ruckman Haus Dining Room

The Table is Set for Breakfast

When a guest arrived in the dining room for breakfast, we offered them a choice of beverages- coffee, tea, orange juice and apple juice. Depending on the morning's menu, we were happy to make every effort to adjust any of our guest's preferences for the preparation of the items being served that day.

Ron Ruckman Preparing Fresh Fruit

Ron, of course, was the chef, and took great pride in offering a varied menu with his signature dishes. Each one was delicious, more than ample and served with style.

We also recognized that some of our guests might have particular dietary restrictions, which is why Ron always made a point of letting a guest know what the next day's breakfast was planned to be. Whenever a guest indicated a preference or restriction, we could always provide some alternative- and those alternatives were just as delicious and served with just the same style as any other offering.

Although we no longer have guests to take care of, we still prepare some of the same breakfast entrees for ourselves as we prepared for our guests. We wanted to record some of them here- for our interst and perhaps for yours, too.

Menu Items French Toast with Berries (pictured) Large slices of Texas Toast fried in egg batter,     topped with seasonal fruits and powdered sugar and     served with real maple syrup Hill Country sausage links     Huevos Ruckmananza Berries with yogurt and granola Eggs lightly scrambled with jalapeno cheese and     served with chorizo sausage Hot apple Danish     Eggs Benedict (pictured) Parfait of peaches, crème and cinnamon Sunny-side-up egg and ham atop a toasted English Muffin     with Hollandaise Sauce Lemon bundt cake     Belgian Waffle A Belgian waffle covered in the best creamery butter and     pure maple syrup. The waffle is topped with lots of     fresh strawberries, blackberries and blueberries Patty sausage Toast and Jam     Fruited Blueberry Pancakes (pictured) Begin with a pancake batter chock full of fresh     blueberries, and then top the pancakes with fresh     strawberries, powdered sugar and real maple syrup Hill Country sausage     Breakfast Frittata (pictured) Fresh Fruit Begin with an omelet made with ham or sausage,     layer thin fresh tomato slices and mixed cheeses,     broil briefly and top with pesto Breakfast Potatoes or Toast Fresh Assorted Danish

French Toast with Berries Eggs Benedict Fruited Blueberry Pancakes Breakfast Frittata

These entrees were just the centerpieces of the typical Ruckman Haus multi-course breakfast. Along with the entrees and other items that might be served with them, there were always pastries along with toast, butter and jam.

Cantaloupe with Blueberries and Ice Cream

Along with the breakfast entree, we also liked to provide a fruit appetizer, such as a broiled grapefruit half or perhaps a dish of blueberries and cream. And of course there were also juices, milk, coffee and tea.

We went into this business intending not to skimp on either the "Bed" or the "Breakfast" experience, and, as a consequence, breakfasts at Ruckman Haus were an event. With excellent cuisine- original dishes and delicious accompaniments- and the conversation of other guests, we think that the breakfast experience we provided our guests was second to none.

When we could, we might join our guests in the afternoon- in the garden or by the waterfall or on one of the decks. It was our feeling that this kind of casual interaction and "at-home" feeling was why our guests chose a B&B in general, and Ruckman Haus in particular, in the first place.