2010-2011

Welcome to the Corinthia Festive Season, where we aim to stimulate your senses with a charming feeling sculpted for you, your family and friends - the perfect ingredients, the thoughtful presentation and the cheerful character of our people and guests, all coming together for the festive sounds of satisfaction.

We are enthusiastically preparing our authentic festive feeling. You will toast to each morning, savour the fine ingredients and be captivated by the romantic sounds and tender moments.

Capture the sparkle, the laughter, the atmosphere of warmth and generosity, that unique sense of kind thoughts and joyful sounds.

This is a season in which we stay true to our traditions, to reveal the character that fulfils our hospitality; because everything we do at the Corinthia Palace Hotel and Spa is crafted for you.

My team and I are delighted to offer you this festive programme which kicks off with our popular Lighting Ceremony, leads up to traditional Christmas celebrations and finishes off with a spectacular welcome to the New Year.

Italico RotaGeneral ManagerCorinthia Palace Hotel & Spa

joIN IN tHe... CeLebrate tHe SPIrIt oF a CorINtHIa CHrIStMaS

twinkle, twinkle...romantic sounds are captivated – the genuine laughter

and atmosphere of kindness that capture those starry-

eyed moments; it’s a special sense of true enjoyment and

charming sounds of fulfillment.

Wednesday 8th December 2010

LIgHtINg CereMoNY€36.00 per person

Christmas Carols by VoCa Choir at Chameleon Suite

Mulled Wine & roasted Chestnuts in front of the main hotel entrance

5 Course Plated Dinner at Villa Corinthia

entertainment: Cisco Hungarian gypsy band with orville’s band and guest singer Mandy tabone

MeNu

Liquorice Confit Salmon on a Salad of grapefruit & belgian endiveVanilla egg Custardroasted artichoke Hearts

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Pumpkin ravioli with Sage & Walnut butterParmesan and bitter Leaf Salad

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trio of beef Fillet, Lamb Loin & Pork Cheekon a bed of Wild and Field Mushrooms with Confit PotatoesMangetout & roasted Cherry tomato

–

baked Cinnamon & Maple Syrup Cheesecakebitter Sweet Chocolate SorbetWarm Cherry Flan with Yoghurt and almond

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Coffee Petit Fours

treat YourSeLFto a FeStIVe getaWaY Festive packages are available from the 24th December 2010 until the 3rd january 2011.

Christmas packages starting from €250Valid on any 2 nights between 23rd - 26th December 2010 for two persons in a double room including buffet breakfast, Christmas eve Dinner and taxes.

New Years packages starting from €495Valid on any 3 nights between the 28th December 2010 - 03rd january 2011 for two persons in a double room including buffet breakfast, New Year’s eve gala Dinner and taxes. Rates are offered subject to availability and on a pre-booking basis only. For reservations or to enquire about rates outside these dates, please call +356 2370 2370.

Mmmm...Wake up and toast the morning – to crisp, clean sheets

and the smell of hot ground coffee and festive treats.

CHrIStMaS earLY breakFaStChameleon Suite / San anton Suite€26.50 per person

CoLD CutS

Cooked Ham, Salami, Italian Mortadella, Smoked turkey breast, Salami Ventriccina

red Leicester, edam Cheese, Swiss emmental, Fresh Mozzarella balls, Smoked Salmon, Chicken Liver Pâté

Duck & juniper berry galantine, bacon & broccoli Quiche, Pumpkin & Sage Quiche, Spinach Chicken & Mushroom Pie

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SaLaDS

tomato and basil, Cucumber & Mint, Mescaline Salad, Lebanese bean Salad, and Condiments

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CereaLS

Cornflakes, Sugar Puffs, all-bran Flakes, rice Crispies

Yoghurts: Plain & Fruit Yoghurts, Light & Vanilla Yoghurts

Condiments: Dried banana, apricots, apple, & Strawberries, assorted Nuts

tHe Hot SeCtIoN

back bacon & Streaky bacon, Pork & beef Sausages, Cumberland Sausages

gratinated tomatoes, Sautéed Mushrooms, baked beans, Hash browns

Scrambled eggs, black Pudding, baby Maltese Sausages in Honey & Mustard

–

FroM tHe PaStrY baSket

Croissants, raisin Swirls, rich Custard Saccottini, Chocolate Saccottini, assorted Muffins

Carrot Cakes & banana Loafs, Madeira Cakes, Honey rings, Doughnuts & biscuits

FroM tHe bakerY area

a Wide Selection of rolls Including Wholemeal & Seeded buns

Sliced White, Sliced raisin Loaf & brown bread (For toasts)

Maltese bread

beVerageS

Freshly brewed Coffee, Selection of teas, Hot Chocolate

Selection of Fruit juices

Still and Sparkling Water

Sparkling Wine

–

aCCoMPaNIMeNtS

an assortment of jams and Marmalade

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HeaLtHY oPtIoN

Fresh Fruits

oranges, bananas, red & green apples, Winter Melon, Water Melon, Mandarins & kiwis

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SteWeD FruIt & CoMPoteS

apricot & Figs, apple & Prune, Peach & Pear

Mandarin table

Mandarin & orange juice, Mandarin Flavoured Cake, Fresh Mandarin Compote

Mandarin Yoghurt

CHrIStMaS eVe DINNerVilla Corinthia €30.00 per person

entertainment: Music by Norbert and guest singer alwyn borg Myatt

MeNu

aubergine rolls with Warm Fresh goat Cheese and applewood Smoked Cheese Petit Salad, onion relish and Fresh Strawberries,balsamic reduction

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Mediterranean Swordfish Parcels Fennel Carpaccio,Pine Seeds & Mint Marinade,Sun Dried tomato and oregano beurre blanc

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Lamb ‘en Croute’with roasted garlic and Thyme jus Crushed Celeriac and butter Confit PotatoesCourgettes and Caramelized Carrots

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bitter Dark Chocolate Mousse on a Port ganache

Mascarpone & raspberry Syllabub

Pistachio Sablée

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Coffee & Petit Fours

CHrIStMaS DaY LuNCHVilla Corinthia€44.00 per person, €21.00 (children 4-11 years)

entertainment: Music by bryn Manning

aNtIPaStI

Home Cured Swordfish with Sambuca and orange and Slow roasted tomatoes; Selection of Shell Fish with garlic Chili and Coriander; tossed red Prawns with Lemon grass and Lime; Soft Poached Whole Salmon with artichoke Salad and Herb remoulade; Potato and trout terrine set in a Dill Cream; aubergine, tomato and Mozzarella timbale with basil Pesto; Salami Milano and Ventriccina Platter with olive Focaccia; Chicken and Walnut roulade wrapped in Pancetta; Duck Confit terrine with Fresh Coriander and Zinfandel roasted Pears

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SaLaD CouNter

Salmon Caesar Salad, Thai beef Salad with Mangetout and Mango; rice Salad with Smoked turkey, Dried Cranberries and Marinated Mushrooms; grilled Marrows and baby onions with Pecorino Shavings; Potato and roast Pancetta Salad; tomato, red onion and black olive Salad; House Salad with garlic Croutons and red Leicester; american Coleslaw with Nuts and raisins, Minted Cucumber and Yoghurt Salad; Mixed bean Salad with Sweet garlic Dressing

SouP kettLe

Cream of Cauliflower and Stilton laced with Sherry

beef broth with roast Vegetables and tortellini

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PaSta StatIoN

Lasagna with Chicken, Porcini jus and grilled Marrows

garganelle with Prawns and asparagus in an aromatic bisque

goat Cheese agniolotti, with an aubergine and Cherry tomato Salsa, topped with Salted ricotta

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CarVerY StatIoN

Slow roasted turkey breast with Chestnut, Pancetta, Thyme Farce and Cranberry jus

rosemary and garlic Crusted beef Loin with a rich Stout beer jus

MaIN CourSeS FroM tHe CouNter

Lamb Cutlets on Puy Lentils & Carrot Stew with grainy Mustard Infused jus

Pork Cheeks Marinated in red Wine & orange reduction with Celeriac Mash

Sea bream Fillet with Sundried tomato Crust, Wilted Spinach and Lemon basil beurre blanc

Mediterranean flavored ‘arancina’ with Scamorza Cheese, Leek and artichoke Salad, tomato Chutney

Sesame and onion roast Potatoes, Duchess Potato

bouquetier of Fresh Vegetables

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DeSSert CouNter

Sweet Selection of Pastries from our Pastry Chef

Stollen Cake, Mince Pies, Chocolate Christmas Log, Panettone, White Chocolate Cheesecake, almond bavarian Cream, raspberry Frangipane tart, exotic Fruit Flans, Crème brûlée, rich Chocolate truffle torte, arabica Coffee tarts, Pistachio breton, Carved Fresh Fruit, Ice Cream Counter

Coulis and Cream

Fizzz...elegantly at your service, the charming host welcomes you

to the gala evening pouring a glass of Champagne, whilst

you’re greeted to the tune of festive sounds of satisfaction.

NeW Year’S eVe DINNerrickshaw restaurant€50.00 per person

Mango and Cashew Nut Salad with red Mullet tempura

–

New Year’s rickshaw Platteregg Net with Coriander Chicken Stir-Fry, Quail and beef Satays, Filo Prawns, Crab and avocado Sushi, barbequed Pork Spring rolls, Peanut Sauce, Sweet Chilli Sauce –

Shitake Mushroom Soup with ginger Pork WontonSesame and Coriander Infusion

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asian Crispy Duck with Steamed Pancakes, served with Plum Sauce, Spring onions and Cucumber

Steamed red Snapper wrapped in banana Leaf with Sweet and Hot Chutney

korean Style Pork and Pineapple, Stir-Fry with rice Wine and Soy Sauce

beef teppanyaki with Crispy Leeks

Chicken and Lychee in black bean Sauce

Malaysian NoodlesStir-fried rice Flat Noodles with Vegetables, Shrimps and Dark Soya Sauce

egg Fried rice Wok fried rice with egg and Spring onions

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apple and Chocolate Samosas

ginger infused egg Custard Syllabub

Lychee and banana Sorbet

Pistachio Cardamom breton

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Coffee & red bean biscuit

NeW Year’S eVe gaLa DINNerVilla Corinthia€95.00 per person

entertainment: bryn Manning / orville’s band with guest singer Mandy tabone

amouse bouche

beetroot tartare with roast asparagus

Quail egg and Spring onion Salad

Sour Cream Dressing

–

Salmon and Sea bass Carpaccio

Fresh oyster on Herb blinis and Cucumber Spaghetti

Ikra keti Caviar and oak aged red Wine Vinegar reduction

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Celeriac Cream with Mushroom and goat Cheese Parcel

truffle oil, Porcini jus

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green apple and Champagne Sorbet

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aged angus beef Fillet with Port Wine and Shallot reduction,

Chive Infused Velvety Potatoes, Parsnips, baby Carrots and baby Leeks

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Iced Nougatine aux amandes

Valrhona Dark Chocolate Marquise

Warm raspberry Clafoutis

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Coffee and Petit Fours

NeW Year’S DaY buFFet LuNCHVilla Corinthia€46.50 per person, €22.00 (children 4-11 years)

entertainment: Music by bryn Manning

aNtIPaStI

Prawn and asparagus terrine Wrapped in Spinach with Mint and Caper Mayo; Mussels and Vongole bowls in a Chilli basil broth; Fresh Salmon and Sea bass Sushi with Wasabi and Soy Sauce; Smoked Swordfish Platter with Marinated artichokes and Char grilled Focaccia; Soft Poached Whole Norwegian Salmon with tartare Sauce and rose Wine jelly; tuna Confit with Mixed Peppers and Fresh Herbs; bresaola with rucola and grana Shavings; guinea Fowl and Pork terrine wrapped in Speck with a rhubarb Chutney; Steamed beef Loin with a Mushroom and Chicken Liver Duxelle, tomato Mayo; Pickled Cabbage and Cumin tart with Sour Cream; grilled Vegetable and Mozzarella in a tomato jelly

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SaLaD CouNter

Pasta Salad with Sun Dried tomato Pâté, Fresh Water Prawn and avocado; Noodle Salad with asian barbeque Duck, Pak Choi and Sweet Corn; bocconcini Salad with Cherry tomatoes and grilled aubergine; Cabbage rolls with rice; Sweet Corn and emmental Cheese, baby Potato and Celery Salad with Quail eggs and rocket Pesto, Thyme roasted tomato and Shallots;

asian Style Pickled Vegetables, rucola Parmesan and Pita Crouton Salad, tuna Niçoise Salad with anchovy Dressing; Piperada Salad with kalamata olives

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SouP kettLe

Cream of Honey roasted Pumpkin Soup with Pumpernickel bread

Marrow and Chicken Soup with basil Leaves and ricotta Dumplings

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PaSta StatIoN

Salmon and Spinach Cannelloni with Nutmeg Infused White Sauce

orecchiette Pasta with Mint Pesto, Prawns and Sun blushed tomatoes

ravioli ‘al Carciofo’ with a rosato Cream Salsa, brown Mushrooms, Smoked Pancetta and Pecorino Shavings

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CarVerY

Young Leg of Lamb with Sweet garlic, rosemary and Sun Dried tomato Farce

Slow roasted Veal Loin with South american jerk rub and Mango Salsa

MaIN CourSeS

Pan Fried beef Steaks with truffle Mash and Parsnip Sippets and rich red Wine jus

Chicken breast wrapped in Maple Smoked bacon on black eye and red kidney bean ragoÛt

Sea bass Paupiettes, tuna aioli, Steamed Cabbage, Lime and Spring onion beurre blanc

aubergine rolls with Pepper Stir-Fry, Mozzarella and Sage on Napolitana Sauce

bouquetier of Fresh Vegetables

boulangère Potatoes, Potato and olive Croquettes

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FroM tHe PaStrY CouNter

Panettone, Mince Pies, Stollen Cakes, Sherry trifles, French Style apple Pies, Pear Strudels, Cream Caramels, Peanut butter Cheese Cake, Dark Chocolate brownies, avocado gateaux, tiramisu, Fresh Fruit Flans, a Selection of Carved Fruits, Ice Cream Counter, Coulis and Creams

CorINtHIa PaLaCe HoteL & SPa

De Paule avenue, San anton bZN9023, MaLta

t: +356 2144 0301

F: +356 2146 5713

e: sananton@palace.corinthia.com

Check out Christmas festive programmes at other Corinthia Hotels on corinthia.com/christmas

be Part oF It!