christmas feasts and festivities

CHRISTMAS
FEASTS AND
FESTIVITIES
NOT AVAILABLE TO SCROOGES
HOTELS DESIGNED TO SAY YES!
SEASONAL
C E L E B R AT I O N S
Christmases don’t come much more elegant than one spent at the Radisson Blu Edwardian, Grafton
hotel. With a central London location, grand interior and a package to suit every budget, the
Grafton is a great choice if you want to mark this Christmas in style.
Sample our festive canapés, hearty winter food or indulgent buffets for that perfect group feast,
or if you’d prefer there’s a mouth-watering three course meal to get those Christmas taste buds
tingling. Bored of turkey already? Check out our stylish no-fuss restaurant at Steak & Lobster.
No turkey, just this, or that.
Christmas at the Grafton. Better with Blu.
FOR FESTIVE
FOODIES
We put lots of thought into our festive food. It’s all freshly prepared using
only the finest seasonal ingredients especially sourced for your festive palate.
Great food created by foodies for foodies. So, ladies and gentlemen,
unfurl your napkins and loosen your belts, dinner is served.
F E S T I V E PAC K AG E S
Remove the pressure of organising and make this Christmas everything your guests wish for,
with our festive packages to put a smile on every face.
OUR FANTASTIC PACKAGE INCLUDES:
Glass of Prosecco on arrival
A tantalising 3 course Christmas dinner
Half a bottle of wine per guest
Tea, coffee and mince pies
Christmas novelties
And unlimited Christmas cheer!
£ 4 9 . 0 0 P E R P E R S O N Thursday - Saturday
£ 4 5 . 0 0 P E R P E R S O N Sunday - Wednesday
Let us organise a D.J. and/or entertainment for you to make it a party Charges apply
P R I VAT E D I N I N G
STARTERS
Pressing of chicken and ham with sourdough crisp and piccalilli
or
Salad of spiced roasted squash, goat’s cheese, pomegranate dressing (v)
MAIN COURSES
Roast bronze turkey, duck fat roast potatoes, chestnut and
apricot stuffing, buttered sprouts, carrots, parsnips and pigs in blankets
or
Individual strudel of wild mushroom and baby spinach,
creamed tarragon and vanilla Vichy carrots (v)
DESSERTS
Warm Christmas pudding with brandy sauce (v)
Coffee and mince pies
Christmas party novelties
3 COURSES
£ 3 5 . 0 0 Thursday - Saturday
£ 2 9 . 0 0 Sunday - Wednesday
Let us organise a D.J. and/or entertainment for you to make it a party Charges apply
FESTIVE MENU
I N T H E R E S TA U R A N T 1 - 2 4 D E C E M B E R 2 014
STARTERS
Roast celeriac and apple soup with apple shavings (v)
Home cured salmon with pickled lemon and shallots, caper dressing, organic bread
Slow cooked duck with quince reduction and sourdough melba
Slow roasted garlic mushrooms on toast with griddled asparagus (v)
MAIN COURSES
Roast turkey ballotine, cured bacon roll, sage and onion stuff ing, triple cooked roast potatoes
Crispy skinned seabass with king scallops, crispy ham and emulsion of citrus
Ar tichoke and mushroom pie, roasted pumpkin, tarragon and creamed greens (v)
8oz rib eye, Savoy cabbage, fondant potato and crispy smoked bacon
Goat’s cheese fritters with parsnip f lavours and wilted kale (v)
DESSERTS
Winter fruit frangipane with cinnamon ice-cream (v)
Sticky toffee pudding, butterscotch sauce (v)
Cheese and biscuits
SIDE ORDERS £4.00 EACH
Roasted carrot pressing, vanilla emulsion (v)
Duck fat roast potatoes
Wilted kale and caraway butter (v)
2 COURSES - £28.00 PER PERSON
3 COURSES - £32.00 PER PERSON
C H R I S T M A S D AY
LUNCH
STARTERS
Roasted butternut squash and sage soup, Appleby’s croutons (v)
Smoked salmon tar tare on toasted sourdough, pickled fennel and crab fritters, candied lemon
Pressing of slow cooked duck and apple with English gin, juniper and plum chutney, organic bread cracker
Lobster and prawn cock tail, avocado purée, griddled gem, pickled lemon, granar y bread
Mosaic of game with toasted hazelnuts, r ye crisps and mulled winter fruit
Parsnip tex tures – soup/crisps/creamed/bon bons (v)
MAIN COURSES
Roast bronze turkey, duck fat roast potatoes, chestnut and
apricot stuff ing, buttered sprouts, carrots, parsnips and pigs in blankets
Roast rib of British beef, Yorkshire pudding, duck fat roast potatoes,
buttered sprouts, carrots, parsnips and red wine gravy
Crispy skinned sea bass with king scallops, crispy ham and an emulsion of citrus
Tar t of baby spinach and goat’s cheese, griddled asparagus and dried tomatoes (v)
Layered pancake of mushrooms with sautéed wild mushrooms and chestnut purée (v)
DESSERTS
Christmas plum pudding, brandy sauce (v)
A selection of British cheeses, biscuits, quince jelly
Chocolate covered choux rolls with amaretto cream, clementine and pistachio crisps (v)
Assiette of Christmas desser ts – Tangerine jelly, iced cranberr y par fait,
Yule chocolate log with rum cream, Christmas mess
3 COURSES - £65.00 PER PERSON
NEW YEAR’S EVE
MENU
STARTERS
Lobster and shellf ish soup with tempura of oyster
Pressing of chicken and wild mushroom, pickled walnut and blue cheese salad
Crab and shallot cakes with crayf ish dressing and watercress salad
Griddled asparagus, fried duck egg truff le and thyme butter, cheese shavings
Oven dried tomato, chilli and basil tar t with pea shoots and herb oil (v)
MAIN COURSES
British pork tex tures – belly/cheek /loin with tar t of Bramley apple, three mustard sauce
10oz ribeye beef steak with ox tail and fried onion hash, roasted celeriac and horseradish purée, beef glaze
Organic hay baked salmon, creamed saffron potatoes, brown shrimp hollandaise
with cockle popcorn
Goat’s cheese fritters with parsnip f lavours and wilted kale (v)
Carrot and courgette herb rösti, seasonal greens, smoked aubergine (v)
DESSERTS
Iced vanilla par fait with champagne fruit jelly
Chocolate bread and butter pudding with candied orange custard (v)
Cambridge vanilla burnt cream with lemon shor tbread (v)
A selection of British cheeses, biscuits, quince jelly
£4 8 . 0 0 W I T H A G L A S S O F P RO S E CCO
FESTIVE
AFTERNOON TEA
SANDWICHES
Cucumber and cream cheese (v)
Smoked salmon and caper berr y
Egg mayonnaise with micro cress (v)
Roast turkey and cranberr y sauce
CHRISTMAS TREATS
Dried cranberr y and candied orange scones
with clotted cream and jam (v)
Prosecco fruit jelly
Traditional mini mince pies (v)
Chocolate Yule log (v)
Meringue with winter fruits, vanilla cream (v)
£19. 5 0
£ 2 7. 5 0 W I T H A G L A S S O F P R O S E C C O
Available between
24 November to 24 December 2014
27 December to 31 December 2014
CHRISTMAS IS
THE SEASON
OF GIVING...
TO YO U !
Take a break in advance of the big day in one of our luxurious hotels.
Let us do the work after you’ve shopped. Eat, drink, sleep... relax.
YO U D E S E R V E I T.
Prices from £169 based on two people sharing.
Price includes VAT and Full English Breakfast.
For stays from 11 November to 5 January 2015.
To book visit radissonblu-edwardian.com
Terms and conditions apply
YO U R H O M E
FOR CHRISTMAS
There’s a pleasing buzz to this hotel that reflects the energy of its location,
equally good for the City, the West End or even Paris via St Pancras station.
Through the airy marbled lobby, Steak & Lobster restaurant and bar is a buzzing
spot offering just two things on the menu, cooked to mouth-watering perfection.
Rooms by contrast are peaceful, stylish and ergonomically designed for ultimate relaxation.
Rooms and suites offer 24 hour room service, complimentary WiFi, satellite channels,
complimentary mineral water and turndown service.
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T O B O O K A P R I VAT E PA R T Y
OR EVENT PLEASE CALL
0 2 0 76 6 6 5 47 7 O R E - M A I L
G R A F TC B @ R A D I SSON .CO M
Photogr aphy is for illus tr ative pur poses only.
The rooms displayed are all Radisson Blu Edwardian, London hotels.
Minimum number of gues ts apply for group packages.
PERFECT PRESENTS
FOR CHRISTMAS
BROWSE OUR WIDE SELECTION OF GIFT VOUCHERS FOR A SPECIAL EXPERIENCE
AT RADISSONBLU-EDWARDIAN.COM/GIFTVOUCHERS
R A D I S S O N B L U E DWA R D I A N , G R A F TO N
130 Tottenham Court Road, London W1T 5AY
t: +44 (0)20 7388 4131 f: +44 (0)20 7387 7394 resgraf@radisson.com
radissonblu-edwardian.com/grafton
Best online rate guaranteed