Glen-Ella is not your typical Victorian Inn. All of our rooms have heart-pine paneled walls and ceilings They are decorated in a style of rustic elegance with colorful chintzes, and a mixture of period antiques and locally handcrafted items. All rooms have private baths, telephones with voice-mail, and heating and air-conditioning. There are no TV's in the rooms, but there are two TV's on the property with full satellite connections. All rooms open onto common porches with rocking chairs. Below you will find a brief description of the different types of rooms we offer as well as rates and photos. All rates include a full breakfast. We have eight rooms with queen size beds. These rooms face the meadow which is the most scenic side of the inn. Queen Room Rates: $150 per night Monday - Thursday | $175 per night Friday - Sunday. We have four rooms with king size beds that can also be broken down into two twin beds. They face the wooded side of the building. King Room Rates: $150 per night Monday - Thursday | $175 per night Friday - Sunday. We have two suites that each have a bedroom, a bathroom, and a sitting room. Both suites have a queen size bed in the bedroom, whirlpool units in the bathtubs, and gas log fireplaces. Suite Rates: $180 per night Monday - Thursday | $215 per night Friday - Sunday. We have two Penthouse Rooms which can be rented separately, but also work well when rented together. One room has a four-poster king size bed, the other room has two queen size beds. The two rooms share a private sitting room and a private balcony. Each room has a private bath with walk-in shower and large whirlpool tub. Also, these rooms have freestanding gas fireplaces. Penthouse Rates: $220 per night Monday - Thursday | $265 per night Friday - Sunday. Our guests can also stay at the a 6 bedroom villa located in the Orchard Country Club just 2 1/2 miles from the inn. The villa rooms feature 2 double beds per room with of course a private bath each, plus a shared common room with TV, small kitchen and fireplace. The entire villa is available for groups as well as individuals. Rates start at $120.00 per night based on double occupancy and include a full breakfast for two which is served at the inn. Please call 877/456-7527 for reservations. Rates are based on double occupancy and include a full breakfast. If more than 2 people are in a room, there is a $15 charge for each extra person. Please note Weekend Rates apply during certain holiday times Two night minimum stays are required on weekends during high season.

From Barrie and Bobby Aycock, Innkeepers/Owners. NEWS FROM GLEN-ELLA SPRINGS. GA Wines to be Served at Glen-Ella. Italian Country Buffet. Guest Chef at Glen-Ella. Fifth Annual Tomato Festival. Greetings from Glen-Ella and the Aycocks. Spring is on the way at Glen-Ella. The daffodils and phlox are blooming, and we are praying that we don't have any killing frosts like we did last year. We have exciting new things planned for the garden this year. Our partnership with Ed Taylor and Indian Ridge Farms of Clarkesville will be stronger than ever. We are so fortunate to be the only restaurant in North GA to be able to serve their produce, which is now mostly going to Atlanta to Restaurant Eugene, Watershed, and Murphy's Tavern. In addition, Michael Thompson (who works with Ed at Indian Ridge) and I will be in the kitchen on Thursday nights beginning mid-April, to take what Indian Ridge brings us that week and do good things with it. We're going to call Thursday nights Farm to Table Night at Glen-Ella. (photo of Michael Thompson planting the apple trees above.) Another new project is the revival of our vegetable garden in the meadow. This spring we're planting heirloom tomatoes in raised beds, and some berry bushes, and rooting Norton vinifera grapevines from cuttings given to us by John Ezzard at Tiger Mtn. Winery. We don't plan to make wine, but you can enjoy eating the grapes and perhaps we'll invent a new Norton grape jelly, who knows? This week Ed Taylor from Indian Ridge planted 12 very special heirloom apple trees for us in the meadow. Click below for details on... UPCOMING EVENTS SPECIAL PACKAGES. NORTH GA AERIAL SIGHTSEEING. Join our mailing list! On Friday, March 21, we will begin serving wine in the dining room. We will be doing this as an official Tasting Room for Habersham Winery, and will offer a varied selection of Habersham and Creekstone wines by the glass and by the bottle. We will also carry wines from Tiger Mountain and a few other GA wineries. As soon as we have the complete list, we'll send it out. I think many people in this area are not aware of the fine selection of wines that Habersham is producing today, and we invite everyone to come and enjoy complimentary wine tastings with us on Saturday afternoons from 4:00 - 6:30 PM. All dining room guests also will be able to ask for a complimentary tasting of our wines in the dining room. Unfortunately GA law will not permit us to allow other alcoholic beverages in the dining room when we become a tasting room. Please understand this is not our rule, or Habersham Winery's, but GA law which we must observe diligently. We also will have to be sure that any guest who drinks wine in the dining room is of legal age, so we may ask you for your ID if you look younger than you really are. It doesn't happen to me much any more, but I'd be flattered if it did! We can still allow guests to bring their own spirits to the dining terrace and other areas of the inn, so this won't affect our groups who enjoy a beer or mixed drink before dinner. You can still bring that to any area except the lobby and dining room. One major perk of a tasting room is that we are allowed to serve and sell wine after 12:30 PM on Sundays. We can sell wine by the bottle from the front desk to our guests and to the public, as well as by the bottle or glass in the dining room. Prices in the dining room will be slightly higher since we'll be opening and serving it for you. For more information on Habersham Winery. Click on the link below. Easter is early this year, on March 23rd, and we'll be serving our annual Easter Brunch. We will have wine available by then (after 12:30 PM). The brunch will be $32.50 per person for adults and the menu is: Easter Buffet Potato, leek and onion soup with Gruyere croutons Main Dishes Roast leg of lamb with natural gravy and jalapeno mint sauce Baked salmon in puff pastry with whole grain mustard sauce Fire roasted chicken with Pomegranate glaze Salads and Sides Seasonal fruit medley Smoked trout with summer salsa Deviled eggs Asparagus with basil vinaigrette Pasta salad with grape tomatoes, mozzarella and fresh basil Summer squash soufflA© Maple whipped sweet potatoes Green beans Ratatouille with eggplant, zucchini and tomatoes Desserts Coconut layer cake Lemon chiffon cake roll Chocolate caramel torte Assorted cookies. Please call us at 706-754-7295 or 888-455-8786 to make your reservations. Glen-Ella will host an Italian Country Buffet on Sunday, April 20th in the pavilion sponsored by the Foothills Chapter of the American Wine Society. For detailed information about the dinner menu, call us and we'll email it to you. The dinner is $50 per person and a special room rate of $100 (double occupancy) for a queen or king room will be available on that Sunday night. The price does not include sales tax or gratuity. dinner for $50 per person. On Sunday, June 1 we are thrilled to have Linton Hopkins from Restaurant Eugene in Atlanta as our guest chef in the dining room. We don't have the menu yet, but we know that there will be several a la carte choices as well as a complete tasting menu paired with our Habersham Wines. We'll have detailed information for you next month. For more information on Chef Hopkins and Restaurant Eugene please click the link below. Mark your calendars now for the 5th Annual Heirloom Tomato Festival on Sunday, July 20th. The package rate for the festival is $115 per person and includes a king or queen room, entrance to the festival, the Sunday Tomato Supper and breakfast Monday. Call 706-754-7295 or 888-455-8786 to make your reservation. Stay a 2nd night and receive a 10% discount off your room rate. If you know an artist or vegetable grower who might like to have a booth at our festival, email baycock@glenella.com. phone: 706-754-7295 or 888-455-8897 http://www.glenella.com

Light Afternoon Reception. Canapes ~ to be passed Zucchini, Tomato and Basil Bruschetta Vidalia Onion Tarts Mushrooms Stuffed with Spinach and Bleu Cheese. Buffet Elegant Grape Cascade with Seasonal Fruit Simple Cheese Platter with Assorted Crackers Choice of Baked or Smoked Turkey with Honey Dijon Sauce and Assorted Rolls Or Roast Beef with Horseradish Sauce and Assorted Rolls Sliced Tomatoes with Fresh Basil and Mozzarella Cheese. Roasted New Potatoes and Baby Green Beans in a Balsamic Vinaigrette. $23.00/person (plus 27%, tax and gratuity). Wedding Supper Buffet. Fruit and Cheese Table~ Elegant Seasonal Fruit Display Domestic and Imported Cheeses Cream Cheese Mold with Basil and Sun-Dried Tomato Pesto Served with Assorted Crackers. Canapes ~ to be passed Portobello Mushroom and Herb Bruschetta Warm Crab Tartlets Country Ham Biscuis with Herb Butter. Buffet House Specialty Smoked Trout with Sour Cream, Onion and Caper Sauce Served with Homemade Croutons Dijon and Herb Encrusted Lamb Chops with Mint Jelly Grilled Chicken Satay with Spicy Peanut Sauce Wild Mushroom and Olive Pasta Salad Mixed Wild Green Salad with Basil Vinaigrette Balsamic Roasted Seasonal Vegetable Medley. $44.00/person (plus 27%, tax and gratuity). Glen-Ella's Best Barbecue. Fruit and Cheese Table~ Elegant Seasonal Fruit Display Domestic and Imported Cheeses Goat Cheese Marinated with Onions, Roasted Peppers, Sun-Dried Tomatoes, Garlic, Fresh Herbs and Olive Oil Served with Homemade Croutons Baked Artichoke Dip with Assorted Crackers Smoked Trout Dip with Homemade Croutons. Buffet Smoked turkey with mustard sauce and assorted rolls and breads. Barbecued Boston Butts with Glen-Ella Barbecue Sauce Grilled Seasonal Vegetable Platter with Garlic Aoli Roasted Potato Salad Crispy Cole Slaw Barrie's Famous Brunswick Stew Buns, rolls and cornbread. $40.00/person (plus 27%, tax and gratuity). Elegant Wedding Supper. Canapes ~ to be passed Smoked Trout Canapes. Fruit and Cheese Table~ Elegant Seasonal Fruit Display Simple Cheese Selections with Crackers. Dijon and Herb Encrusted Roasted Beef Tenderloin served with Horseradish and Whole Grain Mustard Sauces. Sauteed Salmon with Lime Buerre Blanc. Grilled Vegetables served with Garlic Aoli. $42.00/person (plus 27%, tax and gratuity). Elegant Wedding Feast. Canapes ~ to be passed Smoked Duck and Goat Cheese in Wonton Cups Prosciutto Bruschetta with Cantaloupe Chutney Brie or Gruyere Tartlets with Seasonal Fruit Garnish. Fruit and Cheese Table~ Elegant Seasonal Fruit Display Domestic and Imported Cheeses Cream Cheese Mold with Basil and Sun-Dried Tomato Pesto Served with Assorted Crackers Smoked Trout Dip with Homemade Croutons Baked Brie with Apple Slices and Assorted Crackers. Smoked Salmon Accompanied by Red Onions, Capers and Sour Cream Sauce with Homemade Croutons Boiled Shrimp and Homemade Cocktail Sauce. Fire Grilled Pork Tenderloin with Glen-Ella's Ginger Pear Relish. Dijon and Peppercorn Crusted Beef Tenderloin Assorted Fresh Baked Breads. Grilled Seasonal Vegetable Platter with Garlic Aoli Scalloped Potatoes. $65.00/person (plus 27%, tax and gratuity). Additional Menu Items. The preceding menus are samples that have been popular. You may substitute or build you own menu, of course. The following are items that are also commonly requested. Prices vary, ask the special events coordinator to price your menu. Canapes Warm Crab Dip on Herb Toast Rounds Crab Salad on a Vegetable Crudite Melons Wrapped in Proscuitto Miniature Country Ham Biscuits with Herb Butter Assorted Savory Palmiers Smoked Trout Canapes Tiny Shortbreads with Savory Toppings Fruit and Cheese Table~ Glen-Ella's Special Cheese Straws Warm Crab Dip with crackers Bleu Cheese Poppyseed Shortbreads. Crawfish and Smoked Gouda Spread. Friendship Bread- bread bowl filled with 3 cheeses, green chilies and spices slowly baked and served with fresh bread. Salads and Side Dishes Taboule Pasta Salad with Lobster and Shrimp Sliced tomatoes with fresh basil and goat cheese Baked Garlic, Tomato, and Zucchini Casserole Grilled Portobello Mushrooms with Balsamic Vinaigrette. Meats Herb and Dijon Rosted Beef Shoulder Fire Grilled Pork Tenderloin Medallions with Onion Marmalade. Grilled Chicken Satay with Spicy Peanut Sauce Lemon Chicken with Sauteed Lemon Slices Quail with Low Country Gravy served over Parmesan Cheese Grits (smaller groups). Macadamia Nut Encrusted Chicken with Dijon Cranberry Sauce. Chicken Piccata Seafood House Cured Salmon Accompanied by Red Onions, Capers and Sour Cream Sauce with Homemade Croutons Marinated Shrimp Miniature Crab or Smoked Trout Cakes and Appropriate Sauces (smaller group). Mediterranean Seafood Salad. * Attended stations require $75.00 chef charge~ i.e. carving stations.