Corus'
Corus'
CONTINENTAL: Fresh Fruit - chilled pure fruit juice - Tropical Smoothies served with Freshly Ground Coffee - Indian, China or Herb Tea - Iced Coffee - Parisienne Hot Chocolate, A Selection of breads, croissants, muffins, scones, doughnuts, bagels and sweetbreads
FULL ENGLISH or AMERICAN: this includes your choice from the continental selection plus more substantial fare which might on occasion be enjoyed sas Brunch.
Field Mushroom Cobbler with English Pork Sausages
Smoked Fish Soufflé and Crisp Home Fries
Scallop and Bacon kebabs with Foaming Hollandaise
Pumpkin Waffles with Strawberry Maple Syrup
Banana Walnut Pancakes with Rum Butterscotch Sauce
Cherry Blintzes
Apple Mango Crisps
Chargrilled sliced sirloin steak and gorganzola cheese
on toasted rye bread with salad leaves and fresh tomato and olive relish
A warm salad of roasted fresh local chicken, baby potatoes
and French bread in a sherry vinegar and mint dressing
Terrine of Duck with green peppercorns served with a salad of wilted endive and orange
Homemade poppardelle pasta with portabellos, spinach and pine nuts
Provençal seafood salad with aiõli
Calamari ceviche with Greek salad
Consommé of wild mushrooms, Arugla salad with figs, walnuts and blue cheese,
Chargrilled Fillet Mignon Bernaise with shoestring "pomme frites"
Chilled tomato, roasted garlic, & basil soup, Gravlax on a sweet onion tart,
Three mustard Stroganoff
of Pork Tenderloin with sauté of bell peppers in sage butter and timbales
of Pomes Anna
Warm Crab Pancakes, Roasted pumpkin and coconut Soup, Roast Rack of Spring
Lamb
with rosemary and Madeira spiked gravy, Moroccan couscous and ratatouille
Roast Dates with smoked ham, Coquille St. Jacques, Twice cooked duck served
with its own juices seasoned
with thyme and port, whole wheat crêpes stuffed with olives, anchovies & Tomatoes
Cornets of goat cheese and sundried tomato, Vichyssoise, Pan seared Mahi
Mahi
served atop garlic mash drizzled with saffron and roasted red pepper sauces
Parmesan cheese soufflé, Spinach and mushroom salad with balsamic vinegar
and truffle oil,
Rum and soy glazed yellow fin Tuna over a rice noodle and cilantro slad with
fiery mango-papya salsa
Profiteroles with chocolate sauce
Hazelnut Meringues and Apricot Coulis
Bavarian Apple Tarte
Sticky Toffee Pudding
White Chocolate Cheesecake with Caramel Bananas
Raspberry Syllabub
Peaches in Champagne