424 Huron Road, Red Bay, RR#1, Mar, South Bruce Peninsula, ON, N0H 1X0, Phone 519-534-4002
havenonthebay@red-bay.on.ca

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Call Ruth or Gord @ 519-534-4002 or email to havenonthebay@red-bay.on.ca
© 2011 HavenontheBay
At the Haven on the Bay, you don't leave the table hungry. In fact, you may not have to eat lunch that day! If you do happen to leave feeling hungry, “It sure can’t be our fault !”
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Diningroom & Guest Kitchen

Meet for breakfast in our warm sunny private dining room at the front of the house, generally at 8:30am each morning. You can prepare your infant's breakfast in the guest kitchen located in the dining room beside the guest washroom. Breakfasts vary depending on the number and ages of guests. We source and serve locally produced foods wherever possible. We always serve fresh fruit – either plated or salad, and seasonal fruit when possible.

We cater to all special need diets and individual dietary requirements, provided Ruth is advised at the time of booking so she can plan your breakfast. Samples of our hot entrées are listed below. We also do special order eggs such as over easy, soft boiled, poached, baked, scrambled, Florentine, or benedict. Below is a sampling of what we prepare for breakfast, however, Ruth is always looking for something new to make.


We also serve a vast variety of muffins baked fresh every morning. Samples of the variety of fresh baked muffins served are;




  • Blueberry Banana Bran Yogurt
  • Rhubarb Pecan
  • Ricotta Peach
  • Striped Apple Cinnamon
  • Strawberry Cheesecake
  • Zucchini Carrot
  • Scrumptious Blueberry Oat
  • Great Lemonade
  • Chocolate Chip Muffins
  • Peaches & Cream
  • Strawberry Sour Cream
  • Stuffed Orange Cranberry
  • Favourite Raspberry
  • Various Bran – Honey, Banana, Blueberry, Strawberry, Date & Orange, Apple
  • Various Streusel – Strawberry, Blueberry, Apple
If it works out, you may be the guests to indulge in Ruth’s Award Winning Cinnamon Buns! Muffins are not the only baked good we make, but they are a guest favourite. There are always meats on the table such as bacon, breakfast sausage (various styles such as apple sausage), local smoked fish or Canadian pea meal bacon. Ruth makes her award winning fresh baked bread such as; Whole Wheat, Maple Oat, Russian Black, Rye, White, Honey Wheat, Buckwheat Walnut, Bran Yogurt, Milk and Buttermilk Bread, and seven grain breads, to name a few.

Our coffee is special! We roast the green beans then grind them just before brewing. We purchase the fresh green coffee beans from The Merchants of Green Coffee who buy from sustainable, fair trade sources only. We have a selection of teas for every taste which can be brewed by the cup or the pot. Juice is also available.

Samples of the entrée part of the breakfasts we have served are listed below.

Small Group Breakfasts for 2 to 6 hungry people:
  • Oven French Silk Toast (who said you can’t have chocolate for Breakfast)
  • Onion Frittata in Sherry Vinegar Sauce
  • Cheese and meat/fish platter with hard boiled eggs on the side
  • Dutch Baby (oven baked pancake)
  • Chicken Apple Sausage with French Toast and Buttered Apples
  • Baked Eggs in Mornay Sauce
  • Herbed Eggs with Yogurt Sauce with Sausages and Tomato
  • Quiche (Lorraine, Leek, Tomato, Broccoli and Cheese, etc.)
  • Eggs in Tomato Cases
  • Baked Eggs with Cream and Spinach and Parmesan
  • Brunch Egg Nachos
  • Blitzes (cheese, fruit)
  • Zucchini Red Pepper Frittata
  • Toasted English Muffin with Honey Glazed Pea Meal Bacon and Eggs
  • Goat Cheese Pepper Bacon Tart
Larger Group Breakfasts designed to meet the needs of 8 to 16 people:
  • Pancakes – Flapjacks, Cheese, Chocolate Chip, Blueberry, and Plain (always served with either berry sauce and/or maple syrup)
  • French Toast – plain, maple, Brioche or stuffed – and always made with Ruth’s Award Winning French Bread.
  • Omelettes – soufflé with tomato concasse, Mushroom Duxelle, Mushroom Becker, Western, Cheese, Chevre & Red Pepper and many more variations.
  • Crepes – ham, cheese and spinach, asparagus and cream cheese, sweet cheese, fruit filled, Crepes Romaine and many other variations.
  • Chef’s surprise crepes (sour cream/ricotta with orange glaze served with fresh fruit and yogurt.)
  • Breakfast Strata (various ingredients such as ham and cheese, tomato and sausage, cheese) or Eggs Benedict Strata
  • Baked Eggs in Ramekins with Ratatouie
  • Western Scrambled Eggs (with or without cheese)
  • Waffles (maple, lemon, blueberry, regular)
  • Bacon and Egg Pastries with Cheese
  • Ricotta Tomato Free Form Tart
  • Zucchini Fritters with Eggs and Caramelized Onion
  • Aged Cheddar Biscuit with Chive Scrambled Egg Stuffing
  • Sausages with mushrooms, bacon, tomatoes, goat cheese and cooked bread