[vc_row][vc_column][vc_column_text]It’s time to count down to the new year, and what better way to do it than in one of the spectacular restaurants in Disneyland Paris? Here are the special menus for New Year’s Eve – remember booking a meal also gets you entry into the special New Year’s Eve party in Disneyland Park![/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[/vc_column_text][/vc_column][vc_column width=”1/2″][vc_column_text]- Inventions
– Cape Cod
– Hunter’s Grill
– Hotel New York
– California Grill
– Buffalo Bill’s Wild West Show[/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 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
King prawns roasted in truffle oil with coconut and butternut squash crumble
Grenadine of veal with a gingerbread crust, roasted sweet potato and fresh figs
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
New Year’s dessert[/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
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
Cep terrine with scallops and lobster
King prawns roasted in truffle oil with coconut and butternut squash crumble
Grenadine of veal with a gingerbread crust, roasted sweet potato and fresh figs
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
New Year’s 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)
Lamb with a gingerbread crust with gravy, aligot potatoes with truffles, 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 ravioli with Comté cheese and Parmesan cream
Orloff -style veal tenderloin with polenta French fries
New Year’s dessert
Petits fours from my childhood[/vc_column_text][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row anchor=”plaza”][vc_column][vc_column_text]
Plaza Gardens
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1st Sitting
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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, Espelette pepper and Piros Cress basil
Sliced meats: Pata Negra ham, capicollo, Italian salami, Grisons beef
Scallop terrine, nutmeg, balsamic pearls, herb cream sauce
Pigeon terrine and assorted jams
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 tuna and eel, halibut and pearls
Seafood
Langoustines
Prawns
Whelks
Oysters
Crab claws
Crayfish
Albacore bluefin tuna and salmon sashimi
Main courses
Manhattan clam chowder and garlic croutons
Sliced free-range poultry (goose or guinea fowl), Grand Marnier orange sauce; veal (leg or ?) stuffed veal breast, chestnut cream; suckling pig with honey, mint, and pineapple sauce
American-style squid and octopus fricassee
Fillet of sea bass with briny sauce, sautéed shellfish and clams
Beef cheek braised in Madiran wine
Roasted duck breast with cranberry and ginger sauce
Scallop and prawn panciotti with marinara sauce
Black rice with prawns
Calamarata with ceps and black truffle
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
Potato rosti stars
Penne Bolognese
Duo of green beans and yellow French beans
Cheeses
Selection of aged cheeses
Desserts
Selection of Christmas desserts
Assortment of seasonal fruits
Selection of Yule logs
Chocolate fountain, fresh fruit skewers, marshmallows, and sweets [/vc_column_text][/vc_column_inner][vc_column_inner width=”1/2″][vc_column_text]
2nd Sitting
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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, Espelette pepper and Piros Cress basil
Sliced meats: Pata Negra ham, capicollo, Italian salami, Grisons beef
Scallop terrine, nutmeg, balsamic pearls, herb cream sauce
Pigeon terrine and assorted jams
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 tuna and eel, halibut and pearls of herring caviar
Mini crab cake
Seafood
Crayfish
Prawns
Whelks
Oysters
Lobster
Crab claws
Albacore bluefin tuna and salmon sashimi
Main courses
Manhattan clam chowder and garlic croutons
Sliced free-range poultry (goose or guinea fowl), Grand Marnier orange sauce; veal (leg or ?) stuffed veal breast, chestnut cream; suckling pig with honey, mint, and pineapple sauce
American-style squid and octopus fricassee
Fillet of sea bass with briny sauce, sautéed shellfish and clams
Beef cheek braised in Madiran wine
Roasted duck breast with cranberry and ginger sauce
Scallop and prawn panciotti with marinara sauce
Black rice with prawns
Calamarata with ceps and black truffle
Fillet of turbot, shellfish stock
Monkfish navarin and lobster sauce
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
Mushroom fricassee with pine nuts
Children’s Buffet
Breaded fish fillet
Potato rosti stars
Penne Bolognese
Duo of green beans and yellow French beans with parsley
Cheeses
Selection of aged cheeses
Desserts
Fruit basket
Selection of New Year’s 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
Festive salad with dried fruits and gingerbread croutons
Partially-smoked salmon fillet, blinis, vodka and dill cream sauce
Seafood
Langoustines
Prawns
Oysters
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)
Pigeon pastilla with pine nuts
King prawns with Middle Eastern spices
Djoudjeh (free-range chicken kebab marinated in yogurt and turmeric)
Monkfish fricassee, shellfish sauce
Beef cheek tajine with 7 Lebanese spices
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
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
New Year’s cake
Meringue cake with red fruits
Gingerbread
Pistachio shortbread biscuit
Orange salad with cinnamon
Chocolate fondant cake
Semolina with cardamom [/vc_column_text][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row anchor=”inventions”][vc_column][vc_column_text]
Inventions
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1st Sitting
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Starters
New Year’s amuse-bouche
Salmon trio
Partially-smoked centre-cut salmon, gravlax, tartare, vodka cream sauce, mini blinis
Salad shoots with mendiants, truffle oil vinaigrette
Flat goat cheese tart and grilled vegetables
Fillet of mi-cuit red mullet with herbs and spices and balsamic vinegar
Block of foie gras with figs, fruit chutney, small brioche with Guérande salt
Serrano ham, tomato confit and aubergine caviar with olive bread
Gourmet green beans and quail breast fillets, foie gras ganache
Marinated prawns with citrus salsa and avocado mousse
Green asparagus with chervil cream sauce
Seafood
Langoustines
Prawns
Whelks
Oysters
Lobster
Marinated mussels
Sand shrimp
Crab claws
Main courses
Vegetable consommé flavoured with truffle
Sliced beef Wellington
Rack of lamb en croûte with herbs and roasted figs
Pan-fried duck breast with honey sauce and pear confit
Roasted veal loin with morel sauce
Pan-fried snails with girolle mushrooms, parsley coulis
Fillet of sea bass with scallops and saffron cream sauce
Monkfish and shellfish blanquette, crunchy baby vegetables
Wild game stew with cranberry
Side Dishes
Fricassee of ceps with chestnuts
Green vegetables with almonds
Stuffed pasta with red pesto
Potato gratin with Cantal AOC cheese
Tender vegetables with herb butter and pine nuts
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
Selection of New Year’s desserts
Fine chocolates[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/2″][vc_column_text]
2nd Sitting
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Starters
New Year’s amuse-bouche
Salmon trio
Partially-smoked centre-cut salmon, gravlax, tartare, vodka cream sauce, mini blinis
Salad shoots with mendiants, truffle oil vinaigrette
Flat goat cheese tart and grilled vegetables
Fillet of mi-cuit red mullet with herbs and spices and balsamic vinegar
Block of foie gras with figs, fruit chutney, small brioche with Guérande salt
Serrano ham, tomato confit and aubergine caviar with olive bread
Gourmet green beans and quail breast fillets, foie gras ganache
Marinated prawns with citrus salsa and avocado mousse
Green asparagus with chervil cream sauce
Seafood
Langoustines
Prawns
Whelks
Oysters
Lobster tails
Marinated mussels
Sand shrimp
Crab claws
Main courses
Sliced beef Wellington
Rack of lamb en croûte with herbs and roasted figs
Pan-fried duck breast with honey sauce and pear confit
Roasted veal loin with morel sauce
Pan-fried snails with girolle mushrooms, parsley coulis
Fillet of sea bass with scallops and saffron cream sauce
Monkfish and shellfish blanquette, crunchy baby vegetables
Wild game stew with cranberry
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
Selection of New Year’s 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
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Starters
Selection of smoked marinated fish (salmon with spices, salmon à l’orange with spices, sliced smoked fish, smoked salmon)
Selection of cold verrines
Prawn cocktail salad
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
Wakame, lemon, shallot vinegar, caper flowers, Guérande salt
Main courses
Fish soup
Vegetable soup
Sliced steak
Duck confit with Chinon sauce
Fillet of sea bream
Capon stuffed with morels
White pudding
Grilled fillet of red mullet
Side Dishes
Selection of cut vegetables
Mini potato gratin
Roasted potatoes
Mushroom risotto
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
Salmon fillet
Green vegetables
Children’s pizza
Marshmallow lollipop with fruit coulis
Little sailor
Chouquettes (choux pastries)
Selection of mini ice creams
Cheeses
Selection of aged cheeses
Desserts
Selection of Yule logs
Floating island verrine
Mini cheesecake
25th anniversary cake
Selection of mousses (chocolate, nougat)
Selection of tartlets
Selection of tarts
Selection of desserts
Fresh fruit salad bar [/vc_column_text][/vc_column_inner][vc_column_inner width=”1/2″][vc_column_text]
2nd Sitting
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Starters
Selection of smoked marinated fish (salmon with spices, salmon à l’orange with spices, sliced smoked fish)
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
Sea urchins
Wakame, lemon, shallot vinegar, caper flowers, Guérande salt
Main courses
Clam chowder
Vegetable soup
Sliced steak
Duck confit with Chinon sauce
Fillet of sea bream
Capon stuffed with morels
White pudding
Veal with truffle sauce
Grilled fillet of red mullet and prawns
Side Dishes
Selection of cut vegetables
Mini potato gratin
Roasted potatoes
Mushroom risotto
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
Salmon fillet
Green vegetables
Children’s pizza
Marshmallow lollipop with fruit coulis
Little sailor
Chouquettes (choux pastries)
Selection of mini ice creams
Jelly
Cheeses
Selection of aged cheeses
Desserts
Fruit basket
Selection of New Year’s 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
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Starters
Selection of smoked marinated fish (salmon, halibut, tuna), butter, lemon, herb cream
Monkfish terrine, mayonnaise, cocktail sauce, lemon
Duck foie gras, red onion confit and brioche
Selection of verrines:
– Prawn salad with mango and citrus
– Marinated scallops with wakame and pearl barley
– Grisons beef, vegetables marinated in truffle oil
– Gourmet salad with smoked duck breast and walnut oil
– Avocado panna cotta with pico de gallo, sour cream
– Tomato tartare with paprika cream sauce
Selection of charcuterie, gherkins, pickled onions
Wild game terrine with cranberries, gherkins, pickled onions
Salad bar (lettuce, tomatoes, green asparagus, marinated artichokes, carrot sticks, cauliflower, croutons, feta, olives)
Selection of mixed salads:
Quinoa salad with vegetables, Asian salad, Basque salad
Seafood
Langoustines
Prawns
Whelks
Oysters
Crab claws
Main courses
Sliced rib steak with Périgourdine sauce
Roasted fillet of veal, shiitake mushrooms, fresh pasta
Chicken fillet stuffed with mushrooms, braised endives
Monkfish medallion with chorizo, creamy risotto with baby vegetables
Normandy-style black pudding with truffles, mashed potatoes and chestnuts
Duckling fillet with cranberries and maple syrup, green beans, garlic butter
Sautéed wild game, potato gratin with Comté cheese
Tortelloni with scallops, prawns, shellfish sauce
Cod, green asparagus cream sauce, pan-fried mixed vegetables
Side Dishes
Vegetarian cannelloni, pepper coulis
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
Selection of tarts (pecan, red fruits, pear, lemon)
Cheesecake
Chocolate dessert
White mum cake
Salted caramel dessert
Opera cake
Pistachio and raspberry dessert
Fruit salad
Exotic fruit basket [/vc_column_text][/vc_column_inner][vc_column_inner width=”1/2″][vc_column_text]
2nd Sitting
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Starters
Selection of smoked marinated fish (salmon, halibut, tuna), butter, lemon, herb cream
Monkfish terrine, mayonnaise, cocktail sauce, lemon
Duck foie gras, red onion confit and brioche
Selection of verrines:
– Prawn salad with mango and citrus
– Marinated scallops with wakame and pearl barley
– Grisons beef, vegetables marinated in truffle oil
– Gourmet salad with smoked duck breast and walnut oil
– Avocado panna cotta with pico de gallo, sour cream
– Tomatoes tartare with paprika cream sauce
– Lobster Arlequin delight and citrus pearls
Selection of charcuterie, gherkins, pickled onions
Wild game terrine with cranberries, gherkins and pickled onions
Salad bar (lettuce, tomatoes, green asparagus, marinated artichokes, carrot sticks, cauliflower, croutons, feta, olives)
Selection of mixed salads:
Quinoa salad with vegetables, Asian salad, Basque salad
Salmon en Bellevue
Seafood
Langoustines
Prawns
Whelks
Oysters
Crab claws
Main courses
Sliced rib steak with Périgourdine sauce
Roasted fillet of veal, shiitake mushrooms, fresh pasta
Chicken fillet stuffed with mushrooms, braised endives
Monkfish medallion with chorizo, creamy risotto with baby vegetables
Normandy-style black pudding with truffles, mashed potatoes and chestnuts
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, panzerotti and squid ink
Tortelloni with scallops, prawns in shellfish sauce
Side Dishes
Vegetarian cannelloni, pepper coulis
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
Selection of New Year’s desserts
Coffee, sweets [/vc_column_text][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row anchor=”newyork”][vc_column][vc_column_text]
Hotel New York
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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=”california”][vc_column][vc_column_text]
California Grill
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1st Sitting
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Adult Menu
Amuse-bouche
Pan-fried foie gras with hibiscus sauce and fricassee of exotic fruits
Pan-fried purebred beef with old-fashioned vegetables and black truffle
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
Christmas dessert
Little ones’ dessert
Petits fours from my childhood[/vc_column_text][vc_column_text]
Vegetarian Menu
Amuse-bouche
Celeriac risotto with green asparagus and morels
Tofu with braised old-fashioned vegetables and black truffle
Vegetarian cheeses
Festive dessert 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
Pan-fried foie gras with hibiscus sauce and fricassee of exotic fruits
Steamed turbot fillet with cream of watercress and shellfish sauce
Pan-fried Wagyu beef with old-fashioned vegetables and black truffle
Selection of festive cheeses
Festive dessert and petits fours[/vc_column_text][vc_column_text]
Children’s Menu
Amuse-bouche
Thin slice of foie gras with apple jelly or vegetable sticks with truffle sauce and fresh salad
Creamed squash with smoked lardon foam
Steamed turbot fillet with new potatoes and mushroom fricassee
Christmas 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
Tomato millefeuille, soy with horseradish reduction, salad shoots with fresh herbs
Vegetarian cheeses
Festive desserts and petits fours[/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
Starters
Nachos
Authentic chilli and cornbread
Main courses
Festive 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
Desserts
New Year’s Eve dessert
Coffee and chocolate coin[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/2″][vc_column_text]
ADULT VEGETARIAN MENU
Starters
Nachos
Vegetarian chilli and cornbread
Main courses
Festive 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
Desserts
New Year’s Eve dessert
Coffee and chocolate coin[/vc_column_text][/vc_column_inner][/vc_row_inner][vc_row_inner][vc_column_inner][vc_column_text]
CHILDREN’S MENU
Festive casserole:
Chicken piece fondant, apple and speculoos
Star-shaped Rösti potatoes
Grilled corn with maple syrup
New Year’s Eve dessert
Chocolate coin[/vc_column_text][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row]