Easter at Corinthia

From the carving station

• Sweet garlic and rosemary studded fresh lamb served with mint jus
• Slow roasted prime rib of beef with Yorkshire puddings and onion gravy
• Salmon coulibiac with spinach risotto and brioche bread

To start

• A selection of mouth-watering antipasti, Lebanese mezze, grilled vegetables, marinated and cured fish and shellfish, cured Italian meats, terrines, pates, sushi and sashimi, sauces, dressings and more.

Soups

• Smoked beef and potato soup with pesto scones
• Lobster and Prawn bisque with lemon puffs
• Potato leek and kale soup with garlic bread (VG)(V)

Pasta

• Maltagliati pasta with duck wild mushroom and carob cream
• Lasagna of spinach, tofu, parsnips and tomato sauce with basil and garlic (VG)(V)
• Seafood Ravioli with fresh coriander, cherry tomatoes, chilies, white wine and extra virgin olive oil

From the Indian corner

• Chicken korma, lamb madras, red lentil dahl, swordfish biryani, palak rice, Indian fritters

Hot buffet

• Grilled sea bream with braised fennel and shallots, prawn reduction
• Braised veal cheeks with beans, root vegetables, shallots, and red wine
• Roasted loin of pork stuffed with prunes and pistachios with caramelized, apple and calvados sauce
• Chicken parcels stuffed with sage and mozzarella and wrapped in Parma ham, mustard, and white wine cream
• Risotto of marrows, sweet corn, ginger, baby spinach and chili oil (VG)(V)
• Carrot and orange puree (VG)(V)
• Panache of fresh seasonal vegetables (VG)(V)
• Roasted new potatoes (VG)(V)
• Grain mustard crushed potatoes (V)

From our pastry chef’s table

• A selection of fine desserts chocolates, flans, tarts, gâteaux, mousses, fruit compotes, ice creams, fresh fruits coulis, sauces and more.