"Some tasters from our new Autumn Atrium menu – starting from 15th SeptemberAppetizers
(V) Heart of Romaine, Arugula, Endive with Roquefort and Pears, Balsamic Dressing
Marbled spiced Foie Gras Terrine, Salad Paysanne, toasted Walnut Bread
Classic Norwegian smoked Salmon with Corn and Potato Blinis
Deer Ham with Hungarian pickled Vegetables and a Warm Pogácsa
Sautéed Wild Mushroom on Pain Perdu, Bikavér Jus and Parsley Coulis
Seared Goose Liver, Caramelized Onion Tatin, Tokaji Raisins, Strong Chicken and Thyme Jus
Sautéed Scallops with Sea Asparagus, Fennel Purée and Pernod Beurre Blanc
Autumn Chef’s Specialities
Pan roasted Filet of Baby Sturgeon, Caviar Mash Potato, Caper and Chive Beurre Blanc
Seared Black Halibut with Slow baked Beans, oven dried Tomatoes and Spicy Salami
Peppered Venison Loin, Bread and Herbs Dumplings, Savoy Cabbage and Sauce Grand Veneur
Breast of Pheasant with braised Red Cabbage, Pomme Dauphine and Ceps Jus
Pan roasted Mangalica Pork Chop, Pumpkin, Caramelized Apples and Fondant Potato
From the Grill
Argentina Fillet of Beef (180 gm)
New York Steak (200 gm)
New Zealand Lamb Chops
Mangalica Pork Chop
Herb and Garlic marinated Spring Chicken
Salmon Steak 3
Royal Seafood Medley
Reservations and further information:
Nicholas Broucher
F&B Director
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Corinthia Grand Hotel Royal
Erzsébet krt. 43 - 49
HU - 1073 Budapest
Tel.: +36 - 1 - 479 4707
Fax: +36 - 1 - 479 4333
email: nbroucher@corinthia.hu
www.corinthiahotels.com
31.08.2005