Breakfast starts at 8 a.m. and is a tradition at the Plum Point Lodge. Eggs, meat, potatoes. The basics done well. Mimosas and classic Bloody Mary’s spice it up a bit, and then on weekend evenings, the chef’s kick it up a notch. New Innkeeper Chad Kayser is a Master Barbecue and Smoker talent and spends 12 hours turning good meat into great dinners. This week featured smoked prime rib. It sold out by 7:30 p.m. this Saturday.  The lesson here: get here early on Saturday nights. Happy hour starts at 4 and dinner at 5 on Friday and Saturday.