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 own garden when available and serve local, 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, beginning in 1882, made them every morning – pure, whole wheat goodness! We frequently make Helen Potts (grandaughter of Lucy) Robinsons’ Breakfast Soufflé.
We include plenty of fruits and/or vegetables with every breakfast. Our starter is usually fruit often served with our homemade yogurt.
Some other menu favorites include
♥ Robert’s Wild Rice Quiche
♥ Ham and Cheese or Fruit Scones
♥ Crystal River Scramble with eggs, green, red and yellow pepper and onion
♥ Fruit Blintz’s
♥ Skillet Breakfast with eggs, broccoli and cauliflower and ham
♥ Waffles and Bacon
♥ Pancakes and Sausage with Robert’s blueberry compote
♥ Baked French Toast with apples and Door County cherries, cranberries and blueberries
We serve your breakfast in a bright, airy room with windows on all sides overlooking the Crystal River and our woods.
Below you see our Breakfast Crêpe with fresh, local, organic eggs from the Riley Crest Farm and onions from our garden wrapped in Robert’s delicate crêpe topped with mornay sauce and sprinkled with our chive blossoms!