|The Duchess of Wellington||"A stay at The Duchess includes
multi-course breakfasts for two, designed and prepared by a perfectionist."
|Breakfast is Served|
The Duchess Believes IN
|Taking advantage of the freshness and quality of local fruits and vegetables;|
|Welcoming early risers with a toasty fire in the Wellesley Room, where breakfast is served; the room is named for Kitty Pekenham Wellesley, first Duchess of Wellington.|
|Going with the
seasons, both in content and style. Chatham-Kent grows an enormous
variety of tasty farm produce.
A sample of breakfasts planned for the coming summer:
Orange or Cranberry Juice; Dark Coffee, or a choice of steeped tea in an English china teapot.
Plate: Plum, Melon, Kiwi, and Blueberries.
Devilled scrambled eggs, sausage scrapple with pineapple sauce.
|Fresh Local Raspberry/Yogurt Parfait
Stirred eggs with San Daniele Prosciutto and goat cheese.
Peach Melba Crisp.
|Fruit Bowl: Melon,
Kiwi, Blackberries & Lemon Curd Drizzle.
Crepe Suzette French Toast with Chatham-Kent maple syrup, strawberries and local butcher-cut bacon.