ADVENT BRUNCHES

September 2, 2018

December 1., 8., 15., 22., 12 pm – 3 pm

 

Get into the festive mood at Corso Restaurant’s Sunday Brunches and enjoy our lavish selection of savory dishes. Whilst the little ones play in our Kids’ Corner, relish the performance of the ballet dancers with a glass of champagne in your hand and allow yourself to be whisked off to the Nutcracker’ fairy-land!

 

WEEKLY CHANGING OFFERS

 

breakfast corner | sushi and starters | seasonal dishes | carving station |
vegetarian and healthy selection | cheese corner| desserts and fruits

kid’s corner | live cooking station

 

HIGHLIGHTS OF OUR SELECTION – December 1st

 

Pasta dishes 

Sage gnocchi with creamy tomato sauce

Grilled dishes

Lamb cutlet with mint sauce
Seafood skewer with lemon velouté

Main dishes

Paella
Salmon fillet with fennel
Roasted lamb with ratatouille
Braised beef cheek in orange-red wine sauce
Chicken breast filled with goose liver and Tokaj wine sauce

Kid’s corner

Roasted chicken
Meatballs in onion sauce
Breaded cauliflowers with tartar sauce
 

Live cooking

Beef stripes Stroganoff  

Sushi selection

Carving station

Roasted duck with jus
Grilled chicken with lemon
Beef rib eye with green pepper sauce

Garnishes

Pommery mashed potato
Steamed cabbage with apple
Steamed and grilled vegetables

Desserts

Sacher cake
Mokka delight
Paleo bounty cake
Blackberry luchiano
Baileys crème brulée

 

 

GOURMET PACKAGE

local sparkling wine, juices, mineral water, coffee, and tea
14 900

 

CHAMPAGNE PACKAGE

premium champagne, wine selection, beer, juices, mineral water, coffee, and tea
28 900

 

Discounts for children: 0-5 years old eat for free, 6-17 years old receive 50% discount on the Gourmet package price

Free parking in our garage for Brunch guests for two hours

 

Prices are in HUF and a 12% service charge will be added to your bill.

 

HIGHLIGHTS OF OUR SELECTION – December 8th

 

Pasta dishes 

Sweet chili pork medallions with glass noodles

Grilled dishes

Chicken skewer
Butterfish marinated in curry
BBQ pork loin chop with apple sauce

Main dishes

Veal roulade with sage
Wild pig belly with red wine
Chicken breast filled with chestnut
Pike perch fillet with light fennel salad
Pork medallions with forest mushroom sauce

Kid’s corner

Tomato penne
Breaded mozzarella sticks
Steamed chicken breast with broccoli
 

Live cooking

Black mussel in white wine

Sushi selection

Carving station

Beef rib eye with demi-glace
Leg of duck with orange sauce
Crispy pig loin chop with grand jus

Garnishes

Breaded zucchini
Steamed Jasmine rice
Mashed potato with celery
Steamed cabbage with caramelized apple

Desserts

Strawberry triffle
Apricot-caramel cake
Ginger-milk chocolate cake
Vanilla cake with red berries
Paleo raspberry cottage cheese cake

 

HIGHLIGHTS OF OUR SELECTION – December 15th

 

Grilled dishes

Chicken leg with yogurt
Honey – mustard pork loin chop
Swordfish with garlic with saffron sauce

Main dishes

Deer ragout with orange
Poached salmon on barley risotto
Catfish paprika with cottage cheese pasta
Breast of duck with dried sour cherry sauce
Pork ragout with vegetable and sweet chili sauce

Kid’s corner

Tomato penne
Mini hamburger
Breaded leg of chicken

Live cooking

Chicken – shrimps Pad Thai

Sushi selection

Carving station

Lamb shoulder, mint sauce
Roasted beef with demi-glace
Turkey breast filled with chestnut with cranberry sauce

Garnishes

Potato croquets
Chive mashed potatoes
Vichy carrots with broccoli
Savoy cabbage with bacon

Desserts

Dobos cake
Salted caramel cake
Pistachio crème brulée
Mascarpone, strawberry cake
Paleo, vegan baked chocolate cake

 

HIGHLIGHTS OF OUR SELECTION – December 22nd

 

Grilled dishes

Butterfish fillet with lime chutney
Lamb kofta with pomegranate sauce
Chicken skewer with turmeric garlic yoghurt sauce

Main dishes

Roast pig with roasted onions
Salmon fillet with saffron sauce
Breaded carp with remoulade sauce
Veal stew with cottage cheese dumplings
Turkey breast roulade with goose liver and forest mushrooms

Kid’s corner

Mini pizza
Roasted potatoes
Steamed chicken breast with vegetables

Live cooking

Crispy calamari ring with cocktail sauce

Sushi selection

Carving station

Beef rib eye with demi-glace
Leg of goose filled with chestnut
Lamb shoulder with rosemary grand jus

Garnishes

Potato croquets
Steamed cabbage with apple
Steamed and grilled vegetables
Gratinated broccoli and cauliflower

Desserts

Lemon pie
Vanilla with poppy seed cake
Raspberry mousse doughnut
Apricot cottage cheese cake
Paleo, vegan mango cake