a truly unforgettable FESTIVE SEASON CHRISTMAS & NEW YEAR

Transcription

1 a truly unforgettable FESTIVE SEASON CHRISTMAS & NEW YEAR 2017/2018

2 a truly unforgettable FESTIVE SEASON Bring in Christmas and the New Year in style with Four Seasons Hotel Ritz Lisbon s festive offerings. Keeping the magic of Christmas dreams alive with spectacular celebrations and events during this year s festive season - the enchantment begins the moment you enter the hotel lobby. New Year s Eve guarantees an unforgettable evening. For one night only, the hotel s ballroom will transform into a beacon of revelry to stage a glamorous event. Delight in a delectable dinner created by Executive Chef, Pascal Meynard, and toast the New Year with a glass of champagne. New year s day brunch is the best way to celebrate the New Year and revel in the wonderful ambience.

3 Christmas is all about family, and of course food! PASCAL MEYNARD executive chef a truly unforgettable CHRISTMAS

4 Christmas Eve Menu AMUSE BOUCHE Pine smoked Foie Gras, Venere rice cracker. *** Pan Seared Red prawn with red curry, and lime. Sautéed Scallops, ginger, lemon confit and Voatsiperifery pepper. MAIN DISHES Cod Fish confit with Combawa and celery. Bivalves emulsion and wild garlic. *** Roasted Kid with black truffle and Shimenji Acidulated Butternut squash, Sacha Indi snow. PRE-DESSERT Citric snowflake DESSERT Exotic Christmas ball VARANDA RESTAURANT: 160 per person without beverages 50% off for children from 6 to 12 years old Complimentary for children below the age of 5

5 Christmas Day Buffet STARTER MAIN DISHES DESSERT SOUP Pumpkin with lemon cream, Pata Negra prosciutto and toasted chestnuts SALADS Lettuce mesclun, purple endives and pecan walnut Organic red quinoa, courgette and Chioggia beetroot Organic vegetables confit with lemon-thyme Shrimps, winter vegetables and sage Lobster, asparagus and sliced Grana Padano Parmesan Smoked duck carpaccio, pomegranate, sweet and sour vegetables Octopus, artichokes, ginger and coriander pesto Turbot Asian salad with shiso sauce Buffalo mozzarella, pesto and pine nuts emulsion Selection of smoked, marinated and confit, fish tartare STARTERS AND VERRINES Foie gras millefeuille, pumpkin, tonka broad beans and cacao grué Scallops with curry, avocado and kaffir lemon Sea bass tartare with tangerine and ginger Salmon and tuna with sesame, marinated fennel with Pastis Creamy cauliflower with pecan walnut and truffle oil Quail with poached pear in white Port wine Octopus carpaccio, fennel, yuzu vinaigrette Cod crispy and confit with taggiasche olives Green and white asparagus, Parmesan and balsamic vinaigrette Real crab, cucumber pickles and coconut tapioca FISH Roasted turbot with spider crab and lime sauce Cheese pecorino ravioli, lemon confit and parsley Roasted vegetables with basil oil MEAT Milk-fed veal, black truffle, trompettes de la mort mushrooms Vegetables Provençale tian Fondant potatoes with tarragon CASSEROLE Traditional roasted cod with olive oil and garlic CARVING STATION Roasted suckling pig, orange and lavender sauce SEAFOOD STATION Oysters, lobster, prawns and crab CHEESE AND COLD CUTS Selection of cold cuts and Pata Negra cured ham Selection of Portuguese and international cheeses, homemade jams, fuits confit SUSHI AND SASHIMI STATION TRADITIONAL Bolo Rei: Traditional cake with dry and caramelized fruits Coscorões: Portuguese cinnamon and sugar fried dough Sweet-rice Christmas roll cake VERRINES Caramel, salt flower and milk chocolate Baba with Limoncello Ivoire chocolate, coconut and tapioca INTERNATIONAL Hibiscus tea crème brûlée with red berries Dark chocolate 70% feuilletine, peanut creamy Mont blanc Choux craquelin with orelys Coconut mousse, passion fruit and mango creamy Truffle selection Dark chocolate and bitter cherries tart Yuzu and raspberries tartelette Sablé breton with raspberries SLICED FRUIT BALLROOM from pm to 3.00 pm 145 per person without beverages 50% off for children from 6 to 12 years old Complimentary for Children below the age of 5

6 a truly unforgettable NEW YEARS EVE ENTERTAINMENT PIANIST DURING COCKTAIL AMBIENT MUSIC DURING DINNER DJ AFTER MIDNIGHT I love NYE! Everyone wants to start off the new year on a sweet note... FABIAN NGUYEN executive pastry chef

7 New Years Eve Menu STARTER Blue Lobster poached in green cardamom butter, chanterelle mushrooms and sea crisp with yuzu powder. MAIN DISHES Seared Snowy Grouper with Tasmanian pepper, bivalves vegetable ravioli, Rossio and Valverde. Sauce with Combawa essence. *** Milk fed Veal with Kampot pepper, smoked salsify with licorice and acidulated Jerusalem artichoke. DESSERT Hibiscus infusion at midnight BALLROOM SITTING: 350 per person with beverage MEZZANINE SITTING: 500 per person including a bottle of Champagne per table 50% off for children from 6 to 12 years old Complimentary for Children below the age of 5 dress code: The recommended dress code is evening attire

8 New Year's Day Buffet STARTERS MAIN DISHES DESSERT SOUP Lobster consommé with crab and kaffir lime SALADS Pleurotes mushrooms, shimeji, shitaké with Parmesan Green and white asparagus, seeds condiment and pistachio oil Sucking pig pressé, orange and thyme reduction Octopus confit, roasted fennel with Espelette pepper Lobster, soybeans sprouts, bok choy and coconut Fregola sarda, bresaola, dry tomato and basil Shrimps, green lentils, cauliflower and ras el hanout Eggplant, artichokes, tomato, ginger and tarragon pesto Turbot Asian salad with Portobello snackés mushrooms Mozzarella, courgette, pleurotes and arugula Roasted vegetables, vanilla and cashew vinaigrette STARTERS AND VERRINES Sea bass carpaccio with organic pickles Smoked duck foie gras terrine, maple sirup, kumquat chutney Crab with cucumber and aïoli Shrimps carpaccio, yuzu vinaigrette and thai basil Duck foie gras, pumpkin with tonka broad beans Scallops snackés, vegetables piperade, cress chlorophyll Marinated duck with green pepper and orange reduction Braised red mullet, broad beans and pomegranate Veal carpaccio, truffle and mushrooms Golden bream ceviche, lemon confit vinaigrette Glazed chicken with teryaki, chives and Portobello mushrooms Squids, ginger and green shiso sauce Marinated salmon with beetroot, lemon and coriander FISH Stone bass with lemon and dill sauce Green and white asparagus, sautéed with seaweed butter Roasted salt ratte potatoes MEAT Charolais beef tenderloin with girolles mushrooms and pearl onions Sweet and purple potatoes millefeuille Glazed vegetables roots CASSEROLE Sea bass, red mullet and shellfish cataplana CARVING STATION Kid confit with Kumquat reduction SEAFOOD STATION Oysters, lobster, prawns, crab CHEESE AND COLD CUTS Selection of cold cuts and Pata Negra cured ham Selection of Portuguese and international cheeses, homemade jams, fuits confit SUSHI AND SASHIMI STATION TRADITIONAL Bolo Rei: Traditional cake with dry and caramelized fruits Coscorões: Portuguese cinnamon and sugar fried dough Sweet-rice Sonhos: Portuguese sugar puff dough balls VERRINES Pineapple, lime and Ivoire chocolate Cranberries, raspberries and milk chocolate Tiramisù INTERNATIONAL Bergamot and tangerine Charlotte Dark chocolate tart, raspberries and lychees Caramel tart with dry fruits Choux craquelin, with pecan walnut praliné Chocolate macaron and Timut pepper Millefeuille with mascarpone and raspberries Crème brûlée with vanilla from Madagascar Jivara mousse and cacao grué crispy Raspberries cheesecake Truffles selection Flocons de neige with nougat SLICED FRUIT BALLROOM from 1pm to 3pm 165 per person without beverages 50% off for children from 6 to 12 years old Complimentary for Children below the age of 5

9 terms & conditions CHRISTMAS EVE DINNER 24 TH DEC CHRISTMAS BUFFET 25 TH DEC & NEW YEARS DAY BUFFET 1 ST JAN NEW YEAR'S DINNER 31 ST DEC RESERVATIONS To secure your reservation we will require a credit card. For that purpose please send us the front copy of your CC, by fax, together with the pre-authorization. RESERVATIONS Please be advised that due to the popularity of this event, New Year s Eve reservations we will need to be fully paid for in advance. CANCELLATIONS You can cancel your reservation until 30 days prior to the event without cost. In case of no show the full amount will be charged to your credit card. HOURS All services will start at the announced times. CANCELLATIONS You can cancel your reservation until 30 days prior to the event without cost. In case of no show the full amount will be charged to your credit card. DINING ROOM SET UP Tables of 02, 04, 06 and 08 seats area available. Please advise if you do not want to share table. The hotel reserves the right to give information on the placement of tables and seats assignments in the dining room on the 31st only. The seats will be assigned as reservations are confirmed. HOURS All services will start at the announced times. For more details please contact us: (+351) VARANDA.LIS@FOURSEASONS.COM For more details please contact us: (+351) CAROLINA.CAMPINO@FOURSEASONS.COM until next year...

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