We are here to welcome you when you are ready to travel.

The safety and wellbeing of our guests is our top priority. While providing the attention to detail, great service and luxurious experience for which we are known, we have added several enhancements to our rigorous cleaning practices and health & safety procedures.

PURIFIED AIR The circulated air throughout the Inn is purified with a three-step filtration process comprised of a HEPA MERV16 filter, a carbon filter, and UV light technology.

IMMACULATE ROOMS Guest rooms and public areas are prepared following a three-step process:

• ULV (ultra-low volume) fogging- whole room misting delivers a highly effective natural disinfectant, treating all surfaces including hard-to-reach areas.
• Rooms are thoroughly cleaned to the highest standards, using EPA-approved disinfectants.
• Rooms are sanitized with special emphasis on touchable surfaces.
• Hand sanitizer and disposable wipes are provided in each guest room.

HEALTHY STAFF Our staff all follow rigorous safety protocols:

• Gloves are worn for housekeeping.
• Health screening is done each day.

BREAKFAST AND SOCIAL DISTANCING We offer several breakfast options and will confirm your preference upon your arrival.

• An 8 am breakfast seating in our breakfast room
• A 9:15 am breakfast seating in our breakfast room
• A picnic breakfast to go with made-from-scratch muffins, local organic hard-cooked eggs, fresh fruit, local yogurt with local honey and fresh berries, local summer sausage and cheese, fresh-squeezed orange juice, and our own blend of coffee or a selection of excellent teas

We are happy to serve breakfast on our lovely front porch(up to four guests) or on our garden terrace(up to six guests) in spring, summer and fall.

We use fresh, local and organic ingredients for our gourmet breakfasts and look forward to sharing them with you.

Here at the Garden Wall Inn we are committed to the highest level of comfort, health, and safety for our guests, and a safe and healthy workplace for our staff.

We look forward to your stay,

Rhonda Fitzgerald and Chris Schustrom
Owners/Chefs