Breakfast at Teal Lake is a MUST for many of our guests. There is a fresh fruit and baked goods buffet for those who want a continental lighter breakfast, but most also order a hot custom breakfast from the kitchen.
Served Everyday: 7:30-11:00 AM
First Breakfast of Season (usually): Saturday of Memorial Day weekend
Last Breakfast of Season (usually): Columbus Day Monday
* please call to check before coming*
Breakfast is one flat price for all you can eat!
$13.00 adults (and children 11 yrs & up)
$7.00 children (1 thru 10 yrs)
$7.00 for Continental (buffet only)
*does not include 15% Service charge and 5.5% WI sales tax. No tipping in Dining Room please.
The Buffet: We begin with a fresh fruit buffet, usually strawberries, melons, and homemade rhubarb (and other fruit in season). There is also juice on the buffet and homemade cookies (chocolate chips, peanut butter, sugar, and authentic ginger snaps). The most popular platter is the homemade cinnamon rolls, baked fresh everyday.
Hot Custom Breakfast from the kitchen: This is truly a North-Country style and proportions so come hungry. The orders are custom orders per person, so you can have one egg, one pancake, and 6 bacon or simple scramble eggs with sausage and cheese. We offer eggs any style and omelets too, toast from home-baked bread, hash browns and hot cereal. You have a choice of breakfast meats; bacon, ham, old-fashioned southern spicy sausage patties.
Oh but let me tell you about our signature breakfast items....
Eggs Benedict: Our eggs benedict is made with country ham, real pouched eggs (still runny but can be harder upon request) and REAL homemade Hollandaise Sauce. (first you squeeze the lemon!)
Cornmeal Pancakes: Our Cornmeal pancake recipe is the same recipe used to feed the lumberjacks 100 years ago. It has all the good things like sour cream, cornmeal and buttermilk. They are denser than your usual today pancake, and OH so good. Add real maple syrup to the top and you will understand why these have been a perennial favorite for 75 years!
French Toast: We have a very unique French toast recipe with CORN FLAKES, brought back to the resort by Tim and Prue Ross from a trip to New Mexico. We start with one-day-old French bread, dipped into a honey, cinnamon, egg mix, then into crushed Corn Flakes (must be Kellogg!). Then crisped up in a fry daddy. They come out to you golden brown, with a crunchy outer layer... again add REAL maple syrup. This is what vacation is all about!