The Hotel Jerome

CHRISTMAS DAY BUFFET
2015
2:00PM-8:00PM
SALADS
BABY ROMAINE, KALE, CURRANTS, BACON, EGG, PINE NUTS, PARMESAN, ANCHOVY VINAIGRETTE
SPINACH, ROASTED ENDIVE, APPLE, HAZELNUT PRALINE, POMEGRANATE VINAIGRETTE
MIXED LETTUCES, CRISP PROSCIUTTO, PERSIMMONS, PICKLED RED ONION, SHERRY VINAIGRETTE
BUTTER LETTUCE, ROASTED BEETS, CHEVRE, FRENCH BEANS, SPICED WALNUTS,
MAPLE MUSTARD VINAIGRETTE
ANTIPASTI
BUTTERNUT SQUASH BISQUE
SELECTION OF IMPORTED AND DOMESTIC CHEESES, ASSORTED RELISHES, JAMS, AND CHUTNEYS
SELECTION OF CURED
& DRIED MEATS, PATES, TERRINES, TRADITIONAL ACCOMPANIMENTS
ARTICHOKE-OLIVE TAPENADE, FIRE ROASTED PEPPER RELISH,
ASSORTED SPREADS
& DIPS, DEVILED EGGS
ASSORTED HEARTH BAKED BREADS, BRUSCHETTA, BUTTER, FLAVORED OLIVE OILS
RAW BAR
FRESH JUMBO SHRIMP, ASSORTED OYSTERS, KING CRAB LEGS, LOBSTER TAILS
CLASSIC COCKTAIL, MANGO-CHILI, MUSTARD, AND MIGNONETTE SAUCES
HOUSE-SMOKED SALMON
& TROUT, CAPERS, RED ONION, CUCUMBER, TOMATO,
HARD COOKED EGG,SAUCE GRIBICHE, CRÈME FRAICHE, FLATBREAD
HOT SELECTIONS
HERB CRUSTED TENDERLOIN OF BEEF, CREAMY HORSERADISH, ROASTED SHALLOT JUS
BOURBON HONEY GLAZED HAM, BALSAMIC ROASTED PINEAPPLES
BRAISED COLORADO LAMB SHANK, GREMOLATA, OLIVE JUS
SMOKED COLORADO TURKEY, FENNEL SAUSAGE-RAISIN STUFFING,
CRANBERRY SAUCE, GIBLET GRAVY
GRILLED ROCKY MOUNTAIN TROUT, ORZO, SPINACH, BASIL, TOMATO, CRISPY LEEKS,
CITRUS BROWN BUTTER
MASHES
YUKON GOLD POTATOES
SWEET POTATO CASSEROLE
CELERY ROOT AND RUTABAGA
CARROT, ORANGE, MINT
VEGETABLES, LEGUMES, GRAINS
BAKED HARICOT VERTS, WILD MUSHROOMS, SHERRY CREAM, FRIED SHALLOTS
BROCCOLINI, GARLIC, LEMON, BREADCRUMBS
LENTILS, SMOKED SALMON, FENNEL, RADISH
DUCK FRIED RICE, CHERRIES, GREEN ONIONS, BASIL, PISTACHIOS
DESSERT
OUR CHEF’S HOLIDAY PASTRIES AND CONFECTIONS
“MENU SUBJECT TO CHANGE”
$165 PER PERSON FOR ADULTS, $50 FOR CHILDREN UNDER 10 (EXCLUSIVE OF GRATUITY AND TAX)
EXECUTIVE CHEF: ROB ZACK
EXECUTIVE SOUS CHEF: JASON NIEDERKORN
EXECUTIVE PASTRY CHEF: TAMARA FERRO