Easter menu

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Salads & Appetisers

The finest seasonal produce crafted to create a selection of appetisers, tapas, meze, antipasti & salads Selected artisanal charcuterie, home-made pates, terrines & galantines with pickles, preserves & chutneys From the seas the bounty poached, grilled, soused, pickled & cured Choice display of dressings, sauces, vinaigrettes, oils, flavoured oils & vinegars

Soup

Spring vegetable minestrone with kale pesto & ricotta Sarda Moroccan beef harira with chickpeas, turmeric, coriander, dates & lemon

Pasta

Stringozzi with peas, broad beans, asparagus, barrel aged feta in a mint & Kalamata olive pesto Crespelle with crab, prawns, spinach & ricotta salata in a smoked tomato cream Panzerotti with lamb, potato & thyme in a lemon thyme jus

From the Carving Station

Slow roast spring lamb with pomegranate molasses, cumin, garlic, lemon & olive oil, pistachio gremolata & pomegranate emulsion Porchetta with Aleppo chili, preserved lemons, fennel pollen & rosemary, quince & apple chutney Roast cornfed spring chicken with ras el hanout spice mix, saffron & olives, rose petal harissa chicken jus Berbere spice rubbed on a rib of beef with honey & red wine braised shallots, grilled king oyster mushrooms, argan oil persillade

From the Silver Domes

Easter at Corinthia

Blanquette of veal with buttered turnips & pearl onions Steamed salmon trout with parsley, clam & mussel orzotto, spring herb cream Braised leeks & asparagus with preserved lemon olive oil Kale & rainbow chard, chorizo & garlic croutons Minted la Ratte spring potatoes Wild thyme roast potatoes

Desserts

Delectable desserts, tarts, cakes & pies complemented with fruit compotes, sauces, creams & a selection of home-made ice creams


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