A Christmas Eve dinner menu from a restaurant or hotel, offering a multi-course festive buffet. It lists soups, artisan breads, a European cheese and charcuterie selection, crispy appetisers, salads, seafood, wood-fired pizzas, pasta, roasted meats and fish, a grill station, sauces, and a dessert symphony including yule log, ice cream, and chocolate treats.
This document is a Christmas Eve dinner menu from a restaurant or hotel, presenting a multi-course festive buffet. It is intended for guests looking to dine on the holiday evening, with options ranging from soups to desserts.
The menu opens with a chef's Christmas sea harvest soup and an artisan bakery showcase featuring breads from Portugal, Spain, France, Italy, the Netherlands, and Cabo Verde. A grand European cheese and charcuterie collection follows, alongside crispy festive indulgences like croquettes, samosas, and spring rolls.
The winter garden and coastal delicacies section offers salads, ceviche, tuna carpaccio, and local seafood including barnacles and whelks. Treasures from the Atlantic presents wood-fired pizzas (margherita, spicy salami, frutti di mare, veggie) and pasta dishes such as linguine with salmon ragout and spaghetti with prawn sauce.
The roast experience features whole fish creole style, slow-cooked suckling pig with port wine sauce, Christmas turkey with orange sauce, tuna tataki, lamb biryani, and seafood cataplana. Sides include potato au gratin, pilaf rice, roasted sweet potatoes, and chickpea curry.
Flames of the Atlantic offers grilled yellowfin tuna, local fish, prawns, baby squid, beef entrecôte, and chicken skewers. The artisan sauce atelier provides mayonnaise, mustard, BBQ, ketchup, Caesar, vinaigrette, and cocktail sauces.
The Christmas symphony of desserts includes ice cream teppanyaki, yule log, meringue swiss roll, strawberry pavlova, gingerbread Christmas cake, Baileys mousse, chocolate truffles, wildberries cheesecake, black forest cakes, and tropical fruits.