FESTIVE SEASON

a truly unforgettable

FESTIVE SEASON CHRISTMAS & NEW YEAR 2017/2018

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.

Christmas is all about family, and of course food! PASCAL MEYNARD executive chef

a truly unforgettable

CHRISTMAS

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

Christmas Day Buffet

STARTER

MAIN DISHES

DESSERT

SOUP

FISH

TRADITIONAL

• Pumpkin with lemon cream, Pata Negra prosciutto and toasted chestnuts

• Roasted turbot with spider crab and lime sauce • Cheese pecorino ravioli, lemon confit and parsley • Roasted vegetables with basil oil

• Bolo Rei: Traditional cake with dry and caramelized fruits • Coscorões: Portuguese cinnamon and sugar fried dough

M E AT

VERRINES

• Milk-fed veal, black truffle, trompettes de la mort mushrooms • Vegetables Provençale tian • Fondant potatoes with tarragon

• Caramel, salt flower and milk chocolate • Baba with Limoncello • Ivoire chocolate, coconut and tapioca

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

I N T E R N AT I O N A L CASS E ROLE

• Traditional roasted cod with olive oil and garlic C A R V I N G S TAT I O N

S TA R T E R S A N D V E R R I N E S

• 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

BALLROOM

from 12.30 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

• Sweet-rice • Christmas roll cake

• Roasted suckling pig, orange and lavender sauce S E A F O O D S TAT I O N

• Oysters, lobster, prawns and crab CH E E S E AN D COLD CUTS

• Selection of cold cuts and Pata Negra cured ham • Selection of Portuguese and international cheeses, homemade jams, fuits confit S U S H I A N D S A S H I M I S TAT I O N

• 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 S LICE D F R U IT

a truly unforgettable

NEW YEARS EVE E NT E RTA I NME NT

“I love NYE! Everyone wants to start off the new year on a sweet note...”

PIANIST DURING COCKTAIL

FABIAN NGUYEN

AMBIENT MUSIC DURING DINNER

executive pastry chef

DJ AFTER MIDNIGHT

New Years Eve Menu S TA R T E R

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

New Year's Day Buffet MAIN DISHES

S TA R T E R S

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 S TA R T E R S A N D V E R R I N E S • 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

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

DESSERT

FISH

TRADITIONAL

• Stone bass with lemon and dill sauce • Green and white asparagus, sautéed with seaweed butter • Roasted salt ratte potatoes

• Bolo Rei: Traditional cake with dry and caramelized fruits • Coscorões: Portuguese cinnamon and sugar fried dough • Sweet-rice • Sonhos: Portuguese sugar puff dough balls

M E AT

VERRINES

• Charolais beef tenderloin with girolles mushrooms and pearl onions • Sweet and purple potatoes millefeuille • Glazed vegetables roots

• Pineapple, lime and Ivoire chocolate • Cranberries, raspberries and milk chocolate • Tiramisù I N T E R N AT I O N A L

CAS S E ROLE • Sea bass, red mullet and shellfish cataplana C A R V I N G S TAT I O N • Kid confit with Kumquat reduction S E A F O O D S TAT I O N • Oysters, lobster, prawns, crab CH E E S E AN D C OLD CUTS • Selection of cold cuts and Pata Negra cured ham • Selection of Portuguese and international cheeses, homemade jams, fuits confit S U S H I A N D S A S H I M I S TAT I O N

• 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 S LICE D F R U IT

terms & conditions CHRISTMAS EVE DINNER • 24TH DEC

NEW YEAR'S DINNER • 31ST DEC

CHRISTMAS BUFFET • 25TH DEC & NEW YEARS DAY BUFFET • 1ST JAN

R E S E R V AT I O N S

R E S E R V AT I O N S

To secure your reservation we will require a credit card.

Please be advised that due to the popularity of this event,

For that purpose please send us the front copy of your CC,

New Year’s Eve reservations we will need to be fully paid for

by fax, together with the pre-authorization.

in advance.

C A N C E L L AT I O N S You can cancel your reservation until 30 days prior to the

C A N C E L L AT I O N S

event without cost.

You can cancel your reservation until 30 days prior to the

In case of no show the full amount will be charged to your

event without cost.

credit card.

In case of no show the full amount will be charged to your credit card.

HOURS All services will start at the announced times.

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:

For more details please contact us:

(+351) 21 381 1400

(+351) 21 381 1494

[email protected]

[email protected]

until next year...