Breakfast
In keeping with the heritage of the 1853 Potts’ farmstead, breakfast is a full, hot, delicious meal prepared with down-home flavor in our homemade bread and our own jellies of native fruit like wild grapes, plums and high bush cranberry. Robert sometimes adds Southern flair from his native Louisiana (biscuits, sausage gravy, cornbread…). In our effort to be “green”, we use local fruit and produce and vegetables from our garden when available and serve pure Wisconsin maple syrup. We also brew only fair trade, organic coffee.
We delight in fixing meals for special diets such as gluten-free and vegetarian.
Robert loves to make “Graham Gems” and serve them hot out of the oven just like Lucy Potts’ who began making them in 1882 and made every morning – they’re pure, whole wheat goodness! We also frequently make Helen Potts (grandaughter of Lucy) Robinsons’ Breakfast Soufleé with homemade french bread.
We serve your breakfast in a bright, airy room with windows on all sides overlooking the Crystal River and our woods.
