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