CHRISTMAS AND NEW YEAR’S EVE

CHRISTMAS AND NEW YEAR’S EVE

CHRISTMAS AND NEW YEAR’S EVE

24/12/2019

CHRISTMAS EVE

 

LIVE: Anastasia Lina band with Vangelis Tubo and saxophonist Edmond

ARRIVAL TIME: 21:00

KIDS 6-12: 50% discount and separate hall for children with kids buffet and recreation games

PRICE: 75€

 

SALADS

  • Greek salad with barley rusks and tamarix
  • Tender spinach leaves with poached pears, gorgonzola and caramelized pecan
  • Mediterranean tabbouleh with quinoa, vegetables and feta cheese
  • Potato salad with apaki (pork), capers and semidried tomato
  • Salad with cabbage, apple, dried grapes and yogurt dressing
  • Belouga lentils with smoked salmon
  • Roasted pumpkin with goat cheese and rocket leaves
  • Fresh salad with andiv, Chinese cabbage, figs and cream cheese
  • Traditional pasta with seafood

 COLD APPETIZERS

  • Sushi rolls California/nigiri/maki
  • Presentation of Greek cheeses with homemade bread sticks
  • Vitello tonnato (Slices of aromatic veal served in a rich fish sauce made from tuna, capers and anchovy)

 HOT DISHES

  • Veal short ribs with whiskey barbeque sauce
  • Honey wild boar with cedar and quince paste
  • Roasted quail with thyme honey and xinomavro
  • Panzerotti with porcini and gruyere cream
  • Salmon ballot with eel and fennel root
  • Homemade cabbage dolma with groats, egg-lemon sauce and Kozani’s saffron
  • Potatoes dοusse
  • Steamed seasonal vegetables

 CARVING STATION

  • Slowly roasted turkey with traditional stuffing

 DESSERTS

  • Rich variety of desserts
  • Seasonal fruits

 BEVERAGES

  • White & Red Wine
  • Beer
  • Bottled waters
  • Soft Drinks

(Unlimited consumption)

 

 

31/12/2019

NEW YEAR’S EVE

 

LIVE: Anastasia Lina band with Vangelis Tubo and saxophonist Edmond

ARRIVAL TIME: 21:00

KIDS 6-12: 50% discount and separate hall for children with kids buffet and recreation games

PRICE: 95€

 

SALADS

  • Greek traditional salad with caper leaves
  • Cretan staka (cream cheese) with Chalkidiki olives
  • Green vegetables with avocado, blueberries, cream cheese and caramelized nuts
  • Stuffed shells with crab, celery root and herbs
  • Variety of young potato bulbs with traditional sausage, mushrooms and fresh herbs
  • Lentils salad with squids and sweet small peppers with ginger
  • Salad with red cabbage and winter fruits chutney
  • Steamed seasonal greens with virgin oil and lemongrass
  • Santorini fava with smoked salmon on olive wood and sea fennel
  • Diversity of beetroots with green apple, goat cheese and pomegranate dressing

 COLD APPETIZERS

  • Poached scrimps in dashi with passion fruit liquid gel
  • Evritania’s prosciutto, pepper Cretan gruyere and winter truffle
  • Presentation of Green cheeses with homemade bread sticks
  • Octapus carpaccio with celery cream, capper flower and lemongrass pearls

 SOUP

  • Veal oxtail consommé

 HOT DISHES

  • Baby veal with Vin Doux wine and foie gras
  • Crispy chicken legs with smoke flavor sauce
  • Lamp cutlets with herbs gremolata and spicy mustard
  • Roasted sea bass filet with finocchio and rocket pesto
  • Lemno’s flomaria (traditional pasta) with wild mushrooms and oxtail broth
  • Sweet potato dauphinoise with hard cheese “San Michali’’ of Syros
  • Jasmine rice with pineapple, curry and roasted almond
  • Fresh grilled vegetables

 ACTION

  • Homemade Perou potatoes gnocchi

 CARVING STATION

  • Pork leg with pineapple

 DESSERTS

  • Rich variety of desserts
  • Seasonal fruits

 BEVERAGES

  • White & Red Wine
  • Beer
  • Bottled waters
  • Soft Drinks

(Unlimited consumption)

 

For reservations call 2310 549000, 2310 549249 / conference@theluxuryhotels.gr

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Monastiriou 305, Thessaloniki, Greece, 54628

+30 2310 549 000

grand@theluxuryhotels.gr

www.grandhotelpalace.gr

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