CHRISTMAS EVE | DECEMBER 24
imperial buffet
colds
Iberian cold cuts table
Ham, loin, Iberian chorizo, donja and salchichón, accompanied by breadsticks and crackers.
Cheese board
Roquefort cheese, Comté 12 months, reserved sheep’s manchego, truffled brie and raw milk goat cheese, accompanied by nuts (fresh and dried grapes, apricots, walnuts, hazelnuts and fig and strawberry jams).
Foie gras board
Mi-cuit foie gras with onion chutney and toast.
Smoked fish, marinated fish and seafood
Marinated salmon with dill, smoked cod fish flakes, salted prawns, Fine de Claire oyster and its shallot vinaigrette.
hot dishes
Seafood cream soup with toasted bread or shrimp mince garnish
Hake in green sauce with clams
Farm chicken stuffed with mushrooms
Confit shoulder of lamb with 4 spices
Salmon with dill sauce
side dishes
Baked potatoes
Gratin Dauphinois
Green beans sautéed with bacon
Fresh pasta with mushrooms
Stir-fried vegetables in wok with shrimp, soy sauce and ginger
show cooking
Beef medallions
Duck breast
Iberian pork cut
Salmon
Sea bass
children’s area
Stuffed ravioli
Cocido croquettes
Neapolitan focaccia
Chicken nuggets
Pont neuf potatoes
desserts
Panettone
Nougats from Agramunt and wafers
Natural fruit salad and red fruits
Selected pastries: Traditional Christmas log, Opera cake, tocinillo de cielo (a Spanish dessert made with egg yolks and caramel)
Chocolate fountain with mini filled profiteroles and strawberries
cellar
White wine: Aura, Rueda
Red wine: D12 (12 months in barrel), Rioja
Cava: Masia Bou Brut Nature
Water, soft drinks and coffees