[vc_row][vc_column][vc_column_text]Disneyland Paris offer a range of special dining menus on Christmas Eve right across the resorts. These special menus offer spectacular dining with unique festive entertainment. Here are the 2017 Christmas Eve menus at Disneyland Paris.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/2″][vc_column_text]- Walt’s – an American restaurant
– Captain Jack’s – Restaurant des Pirates
– Auberge de Cendrillon
– Plaza Gardens
– Restaurant Agrabah Café
– Buffalo Bill’s Wild West Show[/vc_column_text][/vc_column][vc_column width=”1/2″][vc_column_text]- Inventions
– Cape Cod
– Hunter’s Grill
– Hotel New York (Christmas Eve)
– Hotel New York (Christmas Day)
– California Grill[/vc_column_text][/vc_column][/vc_row][vc_row anchor=”walts”][vc_column][vc_column_text]
Walt’s – An American Restaurant
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1st Sitting
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Adult Menu
Amuse-bouche
European lobster tart, onion compote with beetroot and pomegranate caramel
Grilled purebred beef, potato confit, spinach chartreuse, chestnut ragout with truffle and California Cabernet reduction
Selection of festive cheeses
Festive dessert and petits fours[/vc_column_text][vc_column_text]
Children’s Menu
Amuse-bouche
Wild prawn tart with avocado and lemon confit
Braised ham ravioli with lardon and cep emulsion
Little ones’ dessert
Petits fours from my childhood[/vc_column_text][vc_column_text]
Vegetarian Menu
Amuse-bouche
Polenta tempura with truffle and vincotto caramel
Chestnut ragout with truffles in green cabbage cannelloni with balsamic reduction
Vegetarian cheeses
Festive desserts and petits fours[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/2″][vc_column_text]
2nd Sitting
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Adult Menu
Amuse-bouche
European lobster tart, onion compote with beetroot and pomegranate caramel
John Dory fillet with Tasmanian pepper, yuzu foam and two-way butternut squash
Grilled purebred beef, potato confit, spinach chartreuse, chestnut ragout with truffle and California Cabernet reduction
Selection of festive cheeses
Festive dessert and petits fours[/vc_column_text][vc_column_text]
Children’s Menu
Amuse-bouche
Wild prawn tart with avocado and lemon confit
Sea bass fillet, soybeans and peas in butter sauce, mashed potatoes and caviar butter
Braised ham ravioli with lardon and cep emulsion
Little ones’ dessert
Petits fours from my childhood[/vc_column_text][vc_column_text]
Vegetarian Menu
Amuse-bouche
Polenta tempura with truffle and vincotto caramel
Warm potato and cauliflower vichyssoise with watercress emulsion
Chestnut ragout with truffles in green cabbage cannelloni with balsamic reduction
Vegetarian cheeses
Festive desserts and petits fours[/vc_column_text][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row anchor=”jacks”][vc_column][vc_column_text]
Captain Jack’s – Restaurant des Pirates
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1st Sitting
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Adult Menu
Amuse-bouche
Cep terrine with scallops and lobster
Free-range chicken supreme with dried fruit, mashed sweet potatoes, chicken gravy with cranberries
Selection of festive cheeses
Festive dessert and petits fours[/vc_column_text][vc_column_text]
Children’s Menu
Amuse-bouche
Tomato trio with quail eggs
Coconut-breaded chicken cutlet with sweet potato fries
Christmas dessert
Petits fours from my childhood[/vc_column_text][vc_column_text]
Vegetarian Menu
Amuse-bouche
Avocado Bavarois with citrus, root vegetable salad with passion vinaigrette
Sweet potato and chayote shepherd’s pie with vegetable confit and smoked garlic cream sauce
Vegetarian cheeses
Christmas desserts[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/2″][vc_column_text]
2nd Sitting
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Adult Menu
Amuse-bouche
Cep terrine with scallops and lobster
King prawns roasted in truffle oil with coconut and butternut squash crumble
Free-range chicken supreme with dried fruit, mashed sweet potatoes, chicken gravy with cranberries
Selection of festive cheeses
Festive dessert and petits fours[/vc_column_text][vc_column_text]
Children’s Menu
Amuse-bouche
Tomato trio with quail eggs
Coconut-breaded chicken cutlet with sweet potato fries
Christmas dessert
Petits fours from my childhood[/vc_column_text][vc_column_text]
Vegetarian Menu
Amuse-bouche
Avocado Bavarois with citrus, root vegetable salad with passion vinaigrette
Tofu roasted in truffle oil with coconut and butternut squash crumble
Sweet potato and chayote shepherd’s pie with vegetable confit and smoked garlic cream sauce
Vegetarian cheeses
Festive desserts and petits fours[/vc_column_text][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row anchor=”auberge”][vc_column][vc_column_text]
Auberge de Cendrillon
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Adult Menu
Amuse-bouche
Warm lobster with vegetables and champagne sauce
Monkfish medallion and roasted king prawns with lobster sauce
Trou normand (drink to cleanse the palate)
Stuffed free-range capon supreme, morel sauce, puréed celeriac with chestnuts and spring vegetables
Selection of festive cheeses
Festive dessert and petits fours[/vc_column_text][vc_column_text]
Children’s Menu
Amuse-bouche
Partially-smoked centre-cut salmon fillet with herb cream sauce and salted brioche
Small cheese ravioli and Parmesan cream
Free-range chicken supreme with reduction, creamy risotto with vegetables
Christmas dessert
Petits fours from my childhood
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Plaza Gardens
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1st Sitting
Starters
Selection of mixed salads (gourmet salad, salad of king prawn tails with ginger vinaigrette, mojito avocado salad, Asian delight salad)
Red mullet with herbs and spices and Espelette pepper
Sliced meats: Pata Negra ham, capicollo, Italian salami, Grisons beef
Scallop terrine
Chicken terrine
Salad bar (lettuce, tomatoes, green asparagus, marinated artichokes, carrot sticks, cauliflower, croutons, feta, olives)
Sliced salmon marinated in gin and lime, mini blinis and yuzu emulsion
Selection of savoury verrines
Toasted focaccia with flavoured bacon, sundried tomatoes and black tapenade
Lamb’s lettuce and beetroot julienne in hazelnut oil
Seafood
Langoustines
Prawns
Whelks
Oysters
Sand shrimp
Crab claws
Main courses
Cream of butternut squash soup with chestnut slivers
Sliced meats: free-range chicken; roast prime rib with pepper sauce; roast rack of lamb with tarragon sauce
American-style squid and octopus fricassee
Fillet of sea bream with briny sauce, sautéed shellfish and clams
Simmered wild game with chestnuts
Roasted duck breast, sweet and sour sauce
Ravioli with ceps and Parmesan
White pudding with truffles flambéed with Calvados, roast potatoes
Black rice with prawns
Side Dishes
Potato gratin with morels
Old-fashioned vegetables, beurre blanc with fennel seeds
New potatoes with speck and onion confit
Flavoured Camargue rice
Children’s Buffet
Breaded fish fillet
Roasted potato stars
Penne Bolognese
Duo of green beans and yellow French beans with parsley
Cheeses
Selection of aged cheeses
Desserts
Fruit basket
Yule log
Selection of Christmas desserts[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/2″][vc_column_text]
2nd Sitting
Starters
Selection of mixed salads (gourmet salad, salad of king prawn tails with ginger vinaigrette, mojito avocado salad, Asian delight salad)
Red mullet with herbs and spices and Espelette pepper
Sliced meats: Pata Negra ham, capicollo, Italian salami, Grisons beef
Scallop terrine
Chicken terrine
Sliced salmon marinated in gin and lime, mini blinis and yuzu emulsion
Selection of savoury verrines
Toasted focaccia with flavoured bacon, sundried tomatoes and black tapenade
Duck foie gras, onion compote, small brioche with Guérande salt
Selection of smoked fish, swordfish, smoked eel and tuna, halibut and pearls of herring caviar
Seafood
Langoustines
Prawns
Whelks
Oysters
Sand shrimp
Crab claws
Main courses
Cream of butternut squash soup with chestnut slivers
Sliced meats: free-range chicken with Passito di Pantelleria reduction; roast prime rib with Madagascar pepper sauce; roast rack of lamb with tarragon sauce
American-style squid and octopus fricassee
Fillet of sea bream with briny sauce, sautéed shellfish and clams
Simmered wild game with chestnuts
Roasted duck breast, sweet and sour sauce
Scallop and prawn panciotti with marinara sauce
White pudding with truffles flambéed with Calvados, roast potatoes
Black rice with prawns
John Dory en croûte with herbs, citrus butter, combaya emulsion
Calamarata with ceps and truffles
Side Dishes
Potato gratin with morels
Old-fashioned vegetables, beurre blanc with fennel seeds
New potatoes with speck and onion confit
Flavoured Camargue rice
Lamb’s lettuce and beetroot julienne in hazelnut oil
Children’s Buffet
Breaded fish fillet
Roasted potato stars
Penne Bolognese
Duo of green beans and yellow French beans with parsley
Cheeses
Selection of aged cheeses
Desserts
Fruit basket
Yule log
Selection of Christmas desserts
Coffee, sweets[/vc_column_text][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row anchor=”agrabah”][vc_column][vc_column_text]
Agrabah Café
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Starters
Selection of cold mezze:
– Tzatziki
– Taramasalata with salmon roe
– Hummus
– Dolma (stuffed vine leaves)
– Aubergine caviar
Selection of cold Middle Eastern meats:
– Armenian sujuk (beef sausage)
– Basturma (dried beef with Armenian spices)
– Greek lountza (pork charcuterie marinated in red wine)
Duck foie gras in Sauternes gelée with figs and hazelnuts
Christmas salad with dried fruits and gingerbread croutons
Partially-smoked salmon fillet, blinis, vodka and dill cream sauce
Seafood
Langoustines
Prawns
Whelks
Oysters
Sand shrimp
Crab claws
Main courses
Sliced oven-roasted lamb mechoui
Selection of hot mezze:
– Cheese borek
– Falafel with tahini sauce
– Ich el boulboul (mini Middle-Eastern-style pizza)
– Djoudjeh (free-range chicken kebab marinated in yogurt and turmeric)
Monkfish fricassee, shellfish sauce
Beef cheek tajine with 7 Lebanese spices
Middle-Eastern-style veal-stuffed cabbages
Side Dishes
Old-fashioned vegetables with curry and ginger
Basmati rice with saffron
Pan-fried grilled vegetables with coriander
Green beans with almonds
Children’s Buffet
Cherry tomato and buffalo Mozzarella hedgehog
Kefta (meatballs)
Farfalle with tomato sauce
Assortment of sweets
Cheeses
Selection of aged cheeses
Desserts
Selection of Moroccan crepes (honey, sugar, rose petal jam, chocolate sauce)
Dried fruits with marzipan
Selection of Middle Eastern pastries
Fresh fruit basket
Mint tea
Coffee, sweets[/vc_column_text][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row anchor=”buffalo”][vc_column][vc_column_text]
Buffalo Bill’s Wild West Show
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Adult Menu
[/vc_column_text][vc_column_text]Starters
Nachos
Authentic Chilli and Cornbread
Main Courses
Christmas casserole:
Leg of guinea fowl stuffed with foie gras and chestnuts
White pudding with apples
Chicken piece fondant, apple and speculoos
Side Dishes
Thyme-roasted potatoes and chestnuts
Grilled corn with maple syrup
Desert
Christmas dessert
Coffee and chocolate coin[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/2″][vc_column_text]
Adult Vegetarian Menu
[/vc_column_text][vc_column_text]Starters
Nachos
Vegetarian chilli and cornbread
Main Courses
Christmas casserole:
Oyster mushrooms and green asparagus puff pastry
Fiocchettini with Gorgonzola and Parmesan cream
Side Dishes
Grilled corn with maple syrup
Thyme-roasted potatoes and chestnuts
Pan-sautéed vegetables with chestnuts
Deserts
Christmas Desert
Coffee and Christmas Creation[/vc_column_text][/vc_column_inner][/vc_row_inner][vc_column_text]
Children’s Menu
Christmas casserole:
Chicken piece fondant, apple and speculoos
Star-shaped Rösti potatoes
Grilled corn with maple syrup
Christmas dessert
Chocolate coin[/vc_column_text][/vc_column][/vc_row][vc_row anchor=”inventions”][vc_column][vc_column_text]
Inventions
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1st Sitting
Starters
Selection of smoked fish
Mixed salad shoots with mendiants, truffle oil vinaigrette
Block of foie gras
Small brioche with Guérande salt
Prawn salad with mango salsa
Parma ham
Gourmet green beans, quail eggs, and smoked duck breast
Crab remoulade with citrus
Asparagus with sauce vierge
Antipasti (stuffed peppers, artichokes, caramelised onions)
Cooked ham with herbs
Avocado salad with citrus
Quail’s egg skewer
Seafood
Langoustines
Prawns
Whelks
Oysters
Lobster
Marinated mussels
Sand shrimp
Crab claws
Main courses
Celeriac cappuccino with chestnut slivers
Sliced roast chicken, rich truffle sauce
White pudding with truffles flambéed with Calvados, sugar apple
Wild game estouffade with honey and cranberry
Grilled veal medallion, mustard seed sauce
Roast rack of lamb, tomato polenta
Scallops and lobster with baby vegetables
Scallops and lobster claws in coral cream
Fillet of sea bass, champagne butter
Tender fattened chicken with mushroom sauce, chestnut stew
Side Dishes
Puréed celeriac with hazelnut oil
Fricassee of ceps and girolle mushrooms with pine nuts
Pan-fried old-fashioned vegetables with herb butter
Stuffed pasta with piquillo pepper coulis
Potato gratin with Cantal AOC cheese
Children’s Buffet
Mini cheeseburger and hot dog
4 cheese pizza
Chicken nuggets
Meatballs with tomato sauce
Cheeses
Selection of aged cheeses
Desserts
Fruit basket
Yule log
Selection of Christmas desserts[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/2″][vc_column_text]
2nd Sitting
Starters
Selection of smoked fish, wasabi whipped cream
Mixed salad shoots with mendiants, truffle oil vinaigrette
Block of foie gras with Sauternes and fruit chutney, small brioche with Guérande salt
Prawn salad with mango salsa
Parma ham
Gourmet green beans, quail eggs, and smoked duck breast
Crab remoulade with citrus
Asparagus with sauce vierge
Antipasti (stuffed peppers, artichokes, caramelised onions)
Cooked ham with herbs
Avocado salad with citrus
Quail’s egg skewer
Seafood
Langoustines
Prawns
Whelks
Oysters
Lobster tails
Marinated mussels
Sand shrimp
Crab claws
Main courses
Celeriac cappuccino with chestnut slivers
Sliced roast rib steak, Cabernet sauce
White pudding with truffles flambéed with Calvados, with apple and gingerbread
Tender fattened chicken with mushroom sauce
Veal stew with morels
Pan-fried rack of lamb with lemon confit and rosemary
Seafood blanquette with Champagne
Grilled sea bass fillet, Choron sauce
Side Dishes
Honey-glazed vegetables with sweet spices
Green vegetables in butter
Pan-fried mushrooms with broad beans
Fresh pasta with pesto, tomato confit
Potato gratin with ceps
Children’s Buffet
Mini burger and hot dog
4 cheese pizza
Chicken nuggets
Meatballs with tomato sauce
Cheeses
Selection of aged cheeses
Desserts
Fruit basket
Yule log
Selection of Christmas desserts
Coffee, sweets[/vc_column_text][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row anchor=”cape”][vc_column][vc_column_text]
Cape Cod
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1st Sitting
Starters
Selection of smoked marinated fish (salmon with spices, salmon à l’orange with spices, sliced smoked fish, salmon)
Selection of cold verrines
Prawn cocktail salad
Selection of charcuterie
Wild game terrine
Fish terrine
Salad bar
Potato salad with smoked salmon and salmon roe
Gourmet salad with smoked duck breast and foie gras
Russian salad
Seafood
Langoustines
Prawns
Whelks
Oysters
Sand shrimp
Crab claws
Main courses
Fish soup
Vegetable soup
Sliced steak
Duck confit with Chinon sauce
Fillet of sea bream
Capon stuffed with morels
White pudding
Salmon fillet
Grilled fillet of red mullet
Side Dishes
Selection of cut vegetables
Mini potato gratin
Roasted potatoes
Green vegetables
Children’s Buffet
Tomato and Mozzarella spear
Prawn cocktail verrine
Mini charcuterie skewer
Mini salad ball
Prawn and avocado cake
Chicken nibbles
Children’s meatball skewer
French fry stars
Children’s pizza
Marshmallow lollipop with fruit coulis
Little sailor
Chouquettes (choux pastries)
Selection of mini ice creams
Cheeses
Selection of aged cheeses
Desserts
Fruit basket
Yule log
Selection of Christmas desserts[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/2″][vc_column_text]
2nd Sitting
Starters
Selection of smoked marinated fish (salmon with spices, salmon à l’orange with spices, smoked salmon)
Selection of cold verrines
Lobster cocktail salad (with apples and emulsion)
Selection of charcuterie
Wild game terrine
Fish terrine
Classic salad bar
Potato salad with smoked salmon and salmon roe
Gourmet salad with smoked duck breast and foie gras
Russian salad
Seafood
Langoustines
Prawns
Whelks
Oysters
Sand shrimp
Crab claws
Main courses
Clam chowder
Vegetable soup
Sliced steak
Duck confit with Chinon sauce
Fillet of sea bream
Capon stuffed with morels
White pudding
Mushroom risotto
Veal with truffle sauce
Grilled fillet of red mullet and prawns
Side Dishes
Selection of cut vegetables
Mini potato gratin
Roasted potatoes
Green vegetables
Children’s Buffet
Tomato and Mozzarella spear
Prawn cocktail verrine
Mini charcuterie skewer
Mini salad ball
Prawn and avocado cake
Chicken nibbles
Children’s meatball skewer
French fry stars
Children’s pizza
Marshmallow lollipop with fruit coulis
Little sailor
Chouquettes (choux pastries)
Selection of mini ice creams
Cheeses
Selection of aged cheeses
Desserts
Fruit basket
Yule log
Selection of Christmas desserts
Coffee, sweets[/vc_column_text][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row anchor=”hunters”][vc_column][vc_column_text]
Hunter’s Grill
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1st Sitting
Starters
Selection of smoked marinated fish (salmon, halibut, tuna)
Monkfish terrine
Duck foie gras
Selection of verrines
Prawn salad with mango and citrus
Marinated scallops with combaya infusion
Grisons beef, vegetables marinated in truffle oil
Gourmet salad with smoked duck breast and walnut oil
Avocado panna cotta, tomato tartare, paprika cream sauce
Selection of charcuterie
Wild game terrine
Salad bar (lettuce, tomatoes, green asparagus, marinated artichokes, carrot sticks, cauliflower, croutons, feta, olives)
Selection of mixed salads
Salmon en Bellevue
Seafood
Langoustines
Prawns
Whelks
Oysters
Sand shrimp
Crab claws
Main courses
Sliced rib steak with Périgourdine sauce
Roasted fillet of veal with morel sauce, fresh pasta
Stuffed chicken fillet, braised endives
Monkfish medallion with chorizo, creamy risotto with baby vegetables
Normandy-style black pudding with truffles and mashed potatoes
Duckling fillet with cranberries and maple syrup, green beans, garlic butter
Sautéed wild game, potato gratin with Comté cheese
Cod, green asparagus cream sauce, pan-fried mixed vegetables
Side Dishes
Vegetarian cannelloni, pepper coulis
Ravioli with ceps and Parmesan
Children’s Buffet
Ham and cheese escalope
Fish fingers
Potato pancake
Tagliatelle with tomato sauce
Green beans
Mini hamburger
Cheeses
Selection of aged cheeses
Desserts
Fruit basket
Yule log
Selection of Christmas desserts[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/2″][vc_column_text]
2nd Sitting
Starters
Selection of smoked marinated fish (salmon, halibut, tuna), butter, lemon, creamy herb sauce
Monkfish terrine, mayonnaise, cocktail sauce, lemon
Duck foie gras, onion and cranberry confit
Selection of verrines
Prawn salad with mango and citrus
Marinated scallops with combaya infusion
Lobster Arlequin with citrus pearls
Grisons beef, vegetables marinated in truffle oil
Gourmet salad with smoked duck breast and walnut oil
Avocado panna cotta, tomato tartare, paprika cream sauce
Selection of charcuterie
Wild game terrine
Salad bar (lettuce, tomatoes, green asparagus, marinated artichokes, carrot sticks, cauliflower, croutons, feta, olives)
Selection of mixed salads
Salmon en Bellevue
Seafood
Langoustines
Prawns
Whelks
Oysters
Sand shrimp
Crab claws
Main courses
Sliced rib steak with Périgourdine sauce
Roasted fillet of veal with morel sauce, fresh pasta
Stuffed chicken fillet, braised endives
Monkfish medallion with chorizo, Thai rice
Normandy-style black pudding with truffles and mashed potatoes
Duckling fillet with cranberries and maple syrup, green beans, garlic butter
Sautéed wild game, potato gratin with Comté cheese
Cod, green asparagus cream sauce, pan-fried mixed vegetables
King prawns with saffron, gnocchi and squid ink
Skewers of king prawns with saffron, panzerotti and squid ink
Side Dishes
Vegetarian cannelloni, pepper coulis
Ravioli with ceps and Parmesan
Children’s Buffet
Ham and cheese escalope
Fish fingers
Potato pancake
Tagliatelle with tomato sauce
Cheeses
Selection of aged cheeses
Desserts
Fruit basket
Yule log
Selection of Christmas desserts
Coffee, sweets[/vc_column_text][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row anchor=”newyork24″][vc_column][vc_column_text]
Hotel New York (Christmas Eve)
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Starters
Salmon trio (smoked, marinated, gravlax), mini blinis, potato salad with dill, vodka cream sauce
Christmas variety platter: salad shoots, dry fruits, quail eggs, smoked duck breast, croutons, Roquefort cubes, chestnuts, truffle vinaigrette
Festive dishes:
– Block of foie gras with figs and gingerbread
– Crab croustade with citrus
– Mini morel cupcake, foie gras ganache
– Sea urchin taramasalata croustade
– Goat cheese mousse with Espelette pepper
– Sea bream tartare with yuzu, vanilla foam
Seafood
Langoustines
Prawns
Whelks
Oysters
Winkles
Crab claws
Main courses
Creamy lobster bisque and accompaniments
Stuffed chicken, jus and braised endives
White pudding with truffles and caramelised apples
Monkfish and scallop fricassee, sauce américaine, wild rice with herbs
Smoked salmon mezzaluna pasta, reduced cream sauce with hazelnut oil
Roasted king prawns with herbs and spices, linguini with squid ink
Grilled steak, morel reduction, mix of mangetouts and green beans
Roast rack of lamb with rosemary jus, artichoke fondant and tomato confit
Boneless fillet of veal with girolle mushrooms and braised chestnuts
Side Dishes
Potato stew with ceps
Pan-fried vegetables with shallot butter
Children’s Buffet
Smoked salmon, cucumber salad with creamy dressing
Selection of fine charcuterie
Mini skewer of tomato and mozzarella
Mini Emmental cheese puffs
Prawn cocktail verrine
Stuffed chicken supreme with mushroom sauce
Potato croquettes
Pan-fried green beans and tomato confit
Roasted fillet of cod, beurre blanc with chives
Fagottini with 4 cheese sauce
Buffet of desserts and sweets
Cheeses
Selection of aged cheeses
Desserts
Grand buffet of Christmas desserts[/vc_column_text][/vc_column][/vc_row][vc_row anchor=”newyork25″][vc_column][vc_column_text]
Hotel New York (Christmas Day)
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Starters
Partially-smoked centre-cut salmon
Mini cupcake with seaweed, dill potato salad with sour cream
Christmas variety platter: salad shoots, dry fruits, quail eggs, smoked duck breast, croutons, Roquefort cubes, chestnuts, truffle vinaigrette, mangetouts
Festive dishes:
– Crème brûlée with foie gras
– Crab remoulade with mango salsa
– Pepper confit tartlet and goat cheese mousse
– Skewer of pesto-marinated vegetables
– Assortment of mini Christmas navettes
Main courses
Butternut squash cream soup with chestnut slivers, chive cream, crispy bacon
Chicken supreme with mushrooms, artichoke and chestnut ragout
White pudding with truffles and caramelised apples
Monkfish medallion, beurre blanc with champagne, linguini with squid ink
Sliced rib steak, sauce bourguignonne
Veal stew with morels
Seafood stew with saffron
Side Dishes
Pasta stuffed with ceps, Parmesan cream
Pan-fried vegetables with shallot butter
Anna potatoes
Children’s Buffet
Marinated pearl salad
Selection of fine charcuterie
Mini skewer of tomato and mozzarella
Mini cheese puffs
Prawn cocktail verrine
Mini cheeseburger
Mini-conchiglioni, Neapolitan sauce
Potato croquettes
Pan-fried green beans and tomato confit
Salmon fillet with broccoli cream sauce
Buffet of desserts and sweets
Cheeses
Selection of aged cheeses
Desserts
Grand buffet of Christmas desserts[/vc_column_text][/vc_column][/vc_row][vc_row anchor=”california”][vc_column][vc_column_text]
California Grill
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1st Sitting
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Adult Menu
Amuse-bouche
Creamed squash and pan-fried scallops with shaved truffles and chestnuts
Herb-studded chicken cutlets with potatoes and morel and mushroom fricassee
Selection of festive cheeses
Festive dessert and petits fours[/vc_column_text][vc_column_text]
Children’s Menu
Amuse-bouche
Salmon marinated with dill, salad shoots with pistachio oil
Grilled fillet of beef with Parisian fried potatoes and truffle sauce
Little ones’ dessert
Petits fours from my childhood[/vc_column_text][vc_column_text]
Vegetarian Menu
Amuse-bouche
Celeriac risotto with green asparagus
Tofu with braised old-fashioned vegetables and black truffle
Bloater with cumin and ash-coated goat cheese
Christmas ball[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/2″][vc_column_text]
2nd Sitting
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Adult Menu
Amuse-bouche
Creamed squash and pan-fried scallops with shaved truffles and chestnuts
Foie gras royale with vin jaune, salad shoots and lemon caviar
Herb-studded chicken cutlets with potatoes and morel and mushroom fricassee
Selection of festive cheeses
Festive dessert and petits fours[/vc_column_text][vc_column_text]
Children’s Menu
Amuse-bouche
Salmon marinated with dill, salad shoots with pistachio oil
Creamed squash with smoked lardon foam
Grilled fillet of beef with Parisian fried potatoes and truffle sauce
Christmas dessert
Petits fours from my childhood[/vc_column_text][vc_column_text]
Vegetarian Menu
Amuse-bouche
Celeriac risotto with green asparagus
Tomato millefeuille, soy with horseradish reduction, salad shoots with fresh herbs
Tofu with braised old-fashioned vegetables and black truffle
Vegetarian cheeses
Festive desserts and petits fours[/vc_column_text][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row]