Rome Cavalieri is the abode of a collection of masterpieces worthy of a great museum, including paintings, sculptures, rare tapestries, French furniture and much more. And art, which is an integral part of Cavalieri, is the theme of these festivities
With its masterpieces located in the suites and in the common areas, Rome Cavalieri, Waldorf Astoria Hotels & Resorts offers the extraordinary opportunity to experience and admire the art in every moment of normal daily life, and art, in all its forms, will make more sweets, beautiful and pleasant Christmas and the New Year’s Eve.
The art of haute cuisine finds its temple in La Pergola, with the starred menus by Heinz Beck. For Christmas Eve, for December 25th and New Year’s Eve dinners, the multi-starred Chef has created 3 special menus, in which his traditional attention to taste, health and beauty of each dish is sublimated in that real culinary art that made him famous all over the world.
Christmas Eve Dinner – Menu by Chef Heinz Beck
- Amberjack marinated in yuzu and persimmon with mushrooms, seaweed salad and plankton sauce
- Smoked scallop tartare and red beet shell
- Marinated scampo with caviar on cucumber and apple
- Winter composition…
- Spaghetti with sea food and “bottarga” on cream of rucola and parsley
- Sandwich of red mullet with pistachio, dried tomatoes and traditional balsamic vinegar from Modena
- John Dory in liquorice crust with parsnip purée and black truffle
- Hazelnut planet with Christmas scents
A fine selection of prestigious labels from La Pergola’s renowned cellar, winner of Wine Spectator’s Grand Award
Euro 450.00 per person
Christmas Dinner – Menu by Chef Heinz Beck
- Duck foie gras powder and red fruit
- Lobster in spicy ‘nduja crust on almond cream with cherries marinated in vervain and Turkish rose
- Smoked capon consommé
- Capon tortellini with pumpkin purée, grana padano sauce and white truffle from Alba
- Composition of John Dory, squid and red shrimp in citrus fruit steam
- Cod with broccoli and salt cod snow
- Duck with carrot and ginger
- Christmas Dessert
A fine selection of prestigious labels from La Pergola’s renowned cellar.
Euro 450.00 per person
New Year’s Eve Gran Gala – Menu by Chef Heinz Beck
- Duck foie gras with cherries and spiced crispy quinoa
- Lightly grilled tuna with caviar and cauliflower
- Marinated crustaceans with sweet pepper and jam of onions from Tropea
- Carpaccio of scallops with smoked potato puff, egg yolk gnocchi and white truffle from Alba
- Duck tortellini with pine needle infusion and porcini powder
- Medallions of lobster with artichokes and black truffle
- Cod in spicy crust on vegetable ragoût
- Fillet of venison on chestnut cream with vegetables, tubers
- and seasonal fruit
- New Year’s Eve Dessert
A fine selection of prestigious labels from La Pergola’s renowned cellar.
Euro 1,300.00 per person
A selection of original and innovative cocktails, inspired by the hotel collection of masterpieces, awaits the visitor at the Tiepolo Lounge, where it will be possible to enjoy the view of the Tiepolo triptych – the most prestigious element of the collection – savoring the fine cognacs combined with chocolate pralines or, in the afternoon hours, tasting teas accompanied by Christmas sweets.
At L’Uliveto, reign of Chef Fabio Boschero, the Christmas Eve dinner is dedicated to the great masters of art, with a selection of dishes inspired by Botticelli, Caravaggio, Giotto, Michelangelo, while the Christmas brunch will be dedicated to the true Italian tradition, with typical culinary specialties, wine and bubbles, roast chestnuts and Vin Brulè, with a spectacular snowfall and musical accompaniment.
The New Year’s Eve is celebrated to perfection with the dinner in the Sala Le Belle Arti, the party at the Tiepolo Lounge & Terrace or with the spectacular view on Rome from the Terrazza degli Aranci.
And to start the year with joy, the Brunch in January 1st at L’Uliveto comes alive with thousands of gourmet corners, in an atmosphere that recalls the famous market of Piazza Navona.
Info
www.romecavalieri.com
No comment yet, add your voice below!