We had our dry run of breakfast items last Sunday. Percolator coffee really isn't too bad.

One of the favorite items with the test group: Homemade powdermilk biscuits with sausage gravy. According to one willing participant, "The gravy is creamy, not pastey or floury, and the country sausage has a great flavor." She suggested leaving some sausage in larger chunks within the creamy gravy, and the chef agrees, so you will see the results when you order it.

Overall, the powdermilk biscuits were a big hit with everyone, and the chef had prepared some homemade rhubarb and rhubarb-strawberry jam to accompany the biscuits. You will definitely want to order something that comes with a biscuit! The grits were so delicious and creamy that the two non-grits eaters on the panel said they would order grits. One panelist did say, "too much butter on top." I think the chef is looking for a happy medium. 

Chef Scott's Eggs Wobgone is really great: A biscuit (!) sliced, layered with a fillet of walleye, topped with a basted egg, and drizzled with honey butter to give you the savory and slightly sweet together.

Now, the Pain Perdu, which is brioche bread sliced and left to dry overnight, then soaked in custard and baked with butter and cinnamon, may be one of our new signature items. It was a big "wow" from everyone, even though we were all so full by the time this arrived to the table. It cannot even be called French Toast because it is a different universe. It would be like comparing smelt to walleye. You've got to try it.

(Pain Perdu is Fr. for "lost bread" or stale bread. The word 'pain' is pronounced pan, as in 'frying pan.')