Christmas around the world

Christmas around the world

Christmas Eve Buffet Lunch 24 12 2017 Flavours around the globe A diversity of flavours from countries around the globe A large selection of mouthwatering salads and antipasti, pates, terrines and smoked fish, sushi selection, dressing and sauces. From the soup kettle Gemüsesuppe (A simple vegetable soup with small meat balls). Chestnuts and Roast Pumpkin soup with paprika and ginger straws. Pasta station White cheese & chicken lasagna (A chicken and spinach lasagna with a creamy white cheese sauce and ricotta.) Orecchiette with asparagus, parma ham and lentil cream. From the chaffing dishes Grilled chicken escallop finished with parsnips, sesame seeds and lemon. Seared swordfish in white wine laid on a bed of dill and beurré blanc. Lamb stew marinated in a spicy curry sauce finished with dried fruits and bulgur wheat. From the carving station Stuffed shoulder of pork with veal; Chicken and spinach with red wine and pepper corns; and Roast turkey stuffed with pork, chestnut, dried fruit and sherry complimented with own jus and cranberry sauce. Roast parsnips, carrots and turnips. Duchesse potatoes. Dessert table A selection of gateaux, tarts, mousses, fruits, accompanied with ice cream, traditional Christmas pudding complimented with brandy sauce, and mince pies, coffee and petit fours. 30.00 per person Flowing drinks included

Christmas Eve Dinner 24 12 2017 A journey across the Continents Bringing together classic and refined dishes from the most exquisite cuisines around the world To start Duck confit terrine on a bed of crispy salad leaves ******** Porcini mushroom soup garnished with button mushrooms ******** Squid ink tortellini with prawn bisque To continue Grilled veal tenderloin combined with sundried tomato and basil beurre blanc sauce or Red snapper with tomato and basil salsa or Turkey escallop To finish Rocher cake with chestnut compote, coffee and petit fours. Beverges ½ bottle of chenin blanc or malbec and flowing water. 55.95 per person Live Entertainment by duo Diane & Aldo

Christmas Day Lunch 25 12 2017 Joy to the world Celebrating Christmas through a variety of international dishes A wide selection of tapas, meze, antipasti, marinated fish and shellfish, large selection of mouthwatering salads, pates, terrines and smoked fish, sushi selection, homemade chutneys, dressing and sauces. From the soup kettle Turkish, red lentil, garlic and mint soup garnished with cheese & croutons on top; and Bouillabaisse (sea bass and mussels soup.) Pasta station Baked Macaroni with chicken and mushroom ragout. Salmon and Cream Ravioli enhanced with tomato, basil and olive oil fondue. From the chaffing dishes Tuna al cartoccio with white wine, black olives & fresh herbs. Roast Turkey stuffed with pork, chestnut, dried fruit and sherry complimented with own jus and cranberry sauce. Stuffed loin of Veal with spinach chicken and mushroom accompanied with red wine jus. Asian corner Lamb tikka masala stew finished with roasted chilies, coconut milk and cream accompanied with spicy turmeric rice. From the carving station Beef fillet Wellington complimented with onion and garlic gravy, and Roasted leg of gammon marinated with honey, cinnamon cloves. Grilled aubergines, capsicum and mangetout. Roasted new potatoes. Dessert Table A selection of gateaux, tarts, pies, mousses and fruits accompanied with ice cream, traditional Christmas pudding complimented with brandy sauce and mince pies. Coffee and petit fours 40.00 per person Flowing drinks included Live Entertainment by Pengwern: Geoffrey Thomas 圣诞快乐

New Year s Eve Lunch 31 12 2017 The Orchard Express Crossing across continents tasting the various cuisines. A large selection of mouthwatering salads and antipasti, pates, terrines and smoked fish accompanied with dressing and sauces. From the soup kettle Prawn, clam and mussels chowder with croutes; and Parsnip and Marrow soup with paprika and ginger straws. Pasta station Oven baked cannelloni with chicken, porcini mushroom and ricotta. Orecchiette with asparagus, parma ham and lentil cream. From the chaffing dishes Grilled Pork escalope finished with coriander, cajun, sesame seeds and lemon; Seared Sea Bream on a bed of white wine, lemon, capers and dill; and Lamb Tandoori (Lamb stew with tandoori sauce and chickpea.) Asian corner Chicken stew marinated in spicy curry sauce finished with dried fruits complimented with pilaf rice. From the carving station A very rich fresh flavoured roasted ribeye with red wine jus. Roast cauliflower, carrots and turnips. Fondant potatoes. Dessert table A selection of gateaux, tarts, mousses and fruits, accompanied with ice cream, coffee and petit fours. 30.00 per person Flowing drinks included

New Year s Eve Gala Dinner 31 12 2017 The Grand Finale Leaving the best for last by allowing a taste of a number of dishes, each bringing with them international flavours. Prawn, crab and salmon roulade, salad crisp dressing Guinea fowl veloute, finished with herb oil Casarecce with veal and root vegetables rageau Beef fillet steak with crushed pepper cream Lemon sorbet Grilled sea bass on a bed of shrimp and artichokes couscous Dauphinoise potatoes with sundried tomatoes Steamed vegetables with parsley, butter and flaked almonds Coconut and milk chocolate cheese cake Coffee and petit fours Glass of Prosecco at midnight 75.00 per person Live Entertainment by Alison White Dancers & DJ Prof G

New Year s Day Lunch 01 01 2018 An International Affair A tantalizing of the senses through classic world dishes each offering a unique experience. Welcome drink Prosecco Starters A wide selection of tapas, meze, antipasti, marinated fish and shellfish, selection of mouthwatering salads pates, terrines and smoked fish accompanied with homemade chutneys, dressing and sauces. From the soup kettle Prawn, leek and marrow soup with garlic and fleurons on top; and Mushroom Veloute, enhanced with spinach straws. Pasta station Baked Macaroni with chicken and mushroom ragout. Salmon and Cream Ravioli enhanced with tomato, basil and olive oil fondue. From the chaffing dishes Grilled Pork medallions finished with mangetout, sesame seeds and apple compote. Roast Salmon with white wine, basil, leeks & crushed peppers. Fresh fruity Beef Curry stew, finished with dried fruit, coconuts and pineapple. From the carving station Stuffed loin of veal with spinach, chicken and mushroom accompanied with red wine Jus. Beef fillet wellington complimented with onion and garlic gravy Grilled aubergines, capsicum and mange toot. Roasted new potatoes. Dessert Table A selection of gateaux, tarts, pies, mousses, fruits accompanied with ice cream, coffee and petit fours. 45.00 per person Flowing drinks included Live Entertainment by Vince on Keys

Situated at Hilltop Gardens Triq l-inkwina, Naxxar, NXR2641 For bookings contact 22351000 www.theorchardmalta.com