Four Seasons Hotel Mexico, D.F.

Holiday Celebrations

New Year's Eve Buffet Supper

  • SEAFOOD STATION

    Scallops from Baja
    Shrimp and Octopus Ceviche Yucatan Style
    Esmedregal Alvarado Ceviche with Yellow Aji

  • SAUCES AND SIDE DISHES

    Cocktail Sauce, Mignonette, Royal and Green Lemon

  • SUSHI STATION

    Nigiri Tuna and Salmon
    Maki Crab and Tuna, Hydroponic Cucumber

  • SAUCES AND SIDE DISHES

    Wasabi, Ginger and Soy Sauce

  • SALAD STATION

    Hearts of Palm Salad with Dill
    Artichoke and Green Bean Salad
    Champagne Potatoes Salad

  • DRESSINGS AND VINAIGRETTES

    Balsamic Vinaigrette, Honey Mustard and Caesar Dressing

  • HOT BUFFET

    Ricotta Ravioli with Pesto Sauce
    Macadamia Crusted Sea Bass with Royal Lemon Sauce
    Grilled Chicken Breast with Cherry Sauce

  • SIDE DISHES

    Black Truffle Russet Mashed Potatoes, Sautéed Vegetables

  • CARVING STATION

    Prime Rib
    Baked Turkey

  • SAUCES

    Thyme with Orange
    Cabernet Sauvignon Reduction
    Horseradish

  • PETIT FOURS

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