CHRISTMAS EVE | DECEMBER 24
imperial buffet
colds
Board of Iberian and Andorran sausages
Iberian ham, chorizo, llonganissa, bull blanc, bull negre and fuet (typical Catalan cured pork meat)
Cheese board
Roquefort, Manchego, Comté, Gruyère and Brie, accompanied by nuts, toast and jams
Foie gras board
Medallion of foie micuit with raisin toasts and pear chutney
Smoked dishes
Marinated salmon with dill and honey
Salted prawns with tartar sauce
Exhibition of crudités and pickled vegetables
hot dishes
Escudella (typical Catalan Christmas broth) with noodles and meatballs
Chicken coated with hoisin sauce and stuffed with bacon, hard-boiled egg, pine nuts and raisins
Roast lamb shoulder with caramelized apple
Stewed oxtail
Cod a la llauna (fried and baked)
Squid with onion
side dishes
Baked potatoes with Provençal herbs
Cooked vegetables
Trinxat (cabbage and potato with bacon)
Rice three delights
show cooking
Duck breast
Iberian pork cut
Steak
Grilled salmon
children’s area
Stuffed pasta with carbonara and Bolognese sauce
Grandma’s cannelloni
Neapolitan focaccia
Roast and ham croquettes
French fries
desserts
Panettone
Assortment of nougats and wafers
Christmas dessert filled with pastry cream and berries
Chocolate fountain with fruit skewers
Exhibition of homemade desserts
cellar
White wine: Aura, Rueda
Red wine: D12 (12 months in barrel), Rioja
Cava: Masia Bou Brut Nature
Water, soft drinks and coffees