Eagle Harbor Inn Newsletter
 April  2015
In This Issue
Your Information is Safe with Us
  Eagle Harbor Inn is now PCI Compliant
     So what does this mean for me - the customer?   Payment Card Industry (PCI) compliance is adherence to a set of specific security standards that were developed to protect card information during and after a financial transaction. PCI compliance is required for any business that accepts credit cards as payment.  Eagle Harbor Inn's reservation system has been upgraded to be compliant with these standards in that any credit card number is immediately "tokenized" so that it is completely secure if our system were compromised.
Updates for 2015

We have been busy over the winter to provide our guests with many new updates to our  B&B Rooms as well as our Suites.


  • New tall "Hilton" Mattress and Boxsprings to provide you with a wonderfully restful sleep.
  • New hall carpets in all of the Suite Buildings.
  • All of the kitchen cabinets in the Suites have been restained. 
  • All of the rooms have new bedside lamps that are equipped with USB plugs and an outlet.
Quick Links

Door Community Auditorium 

Peninsula Pulse Newspaper 

 Come and Stay With Us !!
Looking for last minute accommodations for the Door County 1/2 Marathon?  You are in luck !  We still have rooms available and if you reserve now for 2 or more nights you can celebrate with a free 6 pack of Door County Brewing Co. Little Sister Beer on us!  Just mention this when making your reservations and we will take care of the rest.
Also, what better way to treat Mom to a relaxing weekend in Door County than having her stay at Eagle Harbor Inn!  We have beautiful 1 or 2 bedroom whirlpool suites still available!  Call us to book one for Mom today ! Gift Certificates also available.


Take a Hike!


Early spring is a time of wonderful transition.  What better time to take a long walk through one of the many Nature Preserves here in Door County.  Dig out the waterproof footwear, hiking sticks and binoculars and participate in one of the Door County Land Trust guided hikes.  Check out the Spring Wild Flowers and Birds on May 7th & 9th; be serenaded by a wonderful Frog Chorus on May 11th & 13th or learn about the Hydrology and Vernal Wetlands on May 16th.


For More Info


Door County Land Trust

Thordarson Gate
Rock Island

The 80-year-old Thordarson Gate on Rock Island, which was scheduled to be taken down this summer because of its deterioration, will continue to be a photo opportunity for the visitors of Rock Island.
On April 10, 2015 the Wisconsin DNR announced that the Thordarson Gate was coming down due to safety issues. Five days later the decision was reversed.

"Social media lit up after the press release came out. The DNR and parks bureau heard the public," said Randy Holm, ranger at Rock Island State Park. "We need to re-evaluate this, but the gate's not coming down."

Holm, who stated that there is a definite safety issue with the gate also recognized the iconic nature of it as well.


Thordarson Gate is named after its builder, Chester Thordarson, who owned the majority of Rock Island before the DNR purchased it from his heirs in 1965. The iconic gate was built as part of a 30-acre fence enclosure to protect Thordarson's rare plantings from the island's hungry deer herd. The fence proved to be unsuccessful.



Spring is the time of year that many of us look forward to after a long winter cooped up in the house.  We can get out and go exploring in the woods looking for those much welcomed first signs of spring.  Soon the wild asparagus will be poking their little heads above ground and finding their way into many fresh spring dishes.  If you are among the few lucky ones, you may even find a Morel mushroom or two to use as well.  Another wonderful addition would be some freshly cut ramps.
Try this recipe for a fresh and easy Spring lunch or light dinner.  Serve with green salad and crusty French bread and Voila !
1 Tblsp. butter
3 Tblsp. olive oil
1/2 pound fresh asparagus, trimmed & cut into 1"pieces
1/2 pound fresh mushrooms, cleaned and sliced
6 eggs
1 Tblsp. water
1 tsp. chopped fresh thyme
3 Tblsp. freshly grated Parmesan cheese
1/2 cup shredded fresh mozzarella cheese
Preheat oven to 325 degrees F.  Melt butter in an oven-safe skillet over medium heat.  Stir in olive oil and asparagus and cook until asparagus is tender, about 10 minutes.  Stir in the mushrooms, and continue cooking about 5 minutes.  In a medium bowl, whisk together eggs, water and thyme. Pour into the skillet and reduce heat to low. Cover and cook 5 minutes.  Transfer the skillet to the preheated oven.  Bake 10 to 15 minutes, until eggs are no longer runny  Top the mixture with the cheeses.  Turn on the broiler and broil until cheeses are melted and lightly browned.