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