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
