Easter at Corinthia

To start

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

Soups

• Braised lamb, chickpea, and vegetable minestrone
• Prawn and ginger bisque with lemon and paprika pastry pillows

Pasta

• Paccheri with prawn, spinach and curry cream
• Cannelloni of wild mushroom and mascarpone cheese, truffle cream and truffle oil
• Pumpkin ravioli with a sage and pistachio pesto

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

From the Indian corner

• Chicken madras, lamb korma, lentil dahl, prawn biryani, palak rice and Indian fritters

Hot buffet

• Grilled meagre fish with mussels and olive risotto and tomato salsa
• Braised beef cheeks with mushrooms, shallots and red wine
• Braised pork belly with caramelized onions, soya and galangal reduction
• Chicken parcels stuffed with sage and mozzarella and wrapped in parma ham, mustard and white wine cream
• Risotto of pumpkin, sage and tofu cheese
• Panache of fresh seasonal vegetables
• Roasted new potatoes
• Grain mustard crushed potatoes

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.