KORU

Sample Menu

BREAKFAST

French toast casserole served with freshly whipped cream and a berry coulis

Huevos Rancheros served with ranchero sauce, fried egg, a spicy black bean spread, fresh guacamole, homemade salsa, and smoky chorizo

Smoothie bowls served with choice of almond or peanut butter, fresh fruit, banana, chia, flax, and hemp seeds and drizzled with local honey

Baked egg, vegetable, and goats cheese frittata served with rosemary roasted potatoes

Smashed avocado toast topped with a poached egg, bacon, arugula, heirloom tomatoes and home made hollandaise sauce

Crispy zucchini fritters topped with a fried egg, bacon, and homemade onion jam

Homemade bagel bar served with smoked salmon, eggs your way, capers, an assortment of vegetables, and cream cheese

LUNCH

Freshly fried Mahi Mahi tacos served in warm corn tortillas and topped with a cilantro lime cabbage slaw, avocado, mango jalapeño salsa and served with side of black beans & wild rice

Seared sesame crusted tuna poke bowls served on top of coconut rice with cucumber, carrots, pickled ginger, edamame, wakame, mango, and spicy mayo

Quinoa eggplant salad including grilled eggplant served over a bed of quinoa with arugula, red onion, roasted walnuts, and cranberries, drizzled with a balsamic glaze and extra virgin olive oil

Blackened chicken caesar salad served with a homemade tangy caesar dressing, crispy bacon, boiled egg, cherry tomatoes, and a side of fresh bread

Mediterranean spread including lamb koftas, greek inspired chicken kebabs, roasted peppers, freshly made pita bread, homemade tzatziki and hummus, and a watermelon mint feta salad

Maryland inspired crab cakes served over a fresh arugula and tomato salad with a homemade spicy remoulade

Salmon soba noodle salad served with an asian cabbage slaw, toasted almonds, cilantro, and homemade peanut sauce

APPETIZERS

Prosciutto, fig, fresh basil and burrata crostinis drizzled with honey

Buffalo chicken dip served with chips, celery, carrots, cauliflower and broccoli

Banh Mi bites with cucumber, cilantro, carrot, pancetta, hoisin sauce and sprinkled with sesame seeds

Charcuterie board served with an assortment of fresh cheeses and meats

Fresh Mahi Mahi ceviche served with tortilla chips

Tostones served with a homemade sour cream cilantro sauce

Vegetable and pork gyoza served with a sweet chili sauce

DINNER

Homemade Italian herb sauce gnocchi with Italian sausage and served with a side of garlic bread and a fresh mozzarella, basil, and tomato salad

Blackened Mahi Mahi served over coconut lime rice with roasted broccolini and topped with mango cilantro salsa and a curry mayo sauce

Oven roasted lamb chops drizzled with a mint garlic sauce served over rustic mashed potatoes served with a side of roasted dijon brussel sprouts

Butter seared scallops served over a quinoa apple salad and a butternut squash puree

Filet mignon served in a mushroom red wine reduction, topped with fried onions, and served with cracked pepper hasselback potatoes

Mozzarella stuffed pork tenderloin served over a purple cauliflower puree with lemon butter green beans

Pan seared Atlantic salmon served over a creamy mushroom, truffle, and parmesan risotto

DESSERTS

Homemade key lime pie topped with fresh whipped cream

Spiced apple crumble topped with vanilla bean ice cream

Pavlova topped with fresh berries

Macadamia crusted grilled pineapple served with coconut whipped cream

Dark chocolate salted almond tart

Lemon and olive oil cake