Disneyland Paris offer a range of special dining menus on Christmas Eve right across the resorts. These special menus offer spectacular dining with unique festive entertainment. Here are the 2017 Christmas Eve menus at Disneyland Paris.

Walt’s – An American Restaurant

1st Sitting

Adult Menu

Amuse-bouche

European lobster tart, onion compote with beetroot and pomegranate caramel

Grilled purebred beef, potato confit, spinach chartreuse, chestnut ragout with truffle and California Cabernet reduction

Selection of festive cheeses

Festive dessert and petits fours

Children’s Menu

Amuse-bouche

Wild prawn tart with avocado and lemon confit

Braised ham ravioli with lardon and cep emulsion

Little ones’ dessert

Petits fours from my childhood

Vegetarian Menu

Amuse-bouche

Polenta tempura with truffle and vincotto caramel

Chestnut ragout with truffles in green cabbage cannelloni with balsamic reduction

Vegetarian cheeses

Festive desserts and petits fours

2nd Sitting

Adult Menu

Amuse-bouche

European lobster tart, onion compote with beetroot and pomegranate caramel

John Dory fillet with Tasmanian pepper, yuzu foam and two-way butternut squash

Grilled purebred beef, potato confit, spinach chartreuse, chestnut ragout with truffle and California Cabernet reduction

Selection of festive cheeses

Festive dessert and petits fours

Children’s Menu

Amuse-bouche

Wild prawn tart with avocado and lemon confit

Sea bass fillet, soybeans and peas in butter sauce, mashed potatoes and caviar butter

Braised ham ravioli with lardon and cep emulsion

Little ones’ dessert

Petits fours from my childhood

Vegetarian Menu

Amuse-bouche

Polenta tempura with truffle and vincotto caramel

Warm potato and cauliflower vichyssoise with watercress emulsion

Chestnut ragout with truffles in green cabbage cannelloni with balsamic reduction

Vegetarian cheeses

Festive desserts and petits fours

Captain Jack’s – Restaurant des Pirates

1st Sitting

Adult Menu

Amuse-bouche

Cep terrine with scallops and lobster

Free-range chicken supreme with dried fruit, mashed sweet potatoes, chicken gravy with cranberries

Selection of festive cheeses

Festive dessert and petits fours

Children’s Menu

 

Amuse-bouche

Tomato trio with quail eggs

Coconut-breaded chicken cutlet with sweet potato fries

Christmas dessert

Petits fours from my childhood

Vegetarian Menu

 

Amuse-bouche

Avocado Bavarois with citrus, root vegetable salad with passion vinaigrette

Sweet potato and chayote shepherd’s pie with vegetable confit and smoked garlic cream sauce

Vegetarian cheeses

Christmas desserts

2nd Sitting

Adult Menu

Amuse-bouche

Cep terrine with scallops and lobster

King prawns roasted in truffle oil with coconut and butternut squash crumble

Free-range chicken supreme with dried fruit, mashed sweet potatoes, chicken gravy with cranberries

Selection of festive cheeses

Festive dessert and petits fours

Children’s Menu

 

Amuse-bouche

Tomato trio with quail eggs

Coconut-breaded chicken cutlet with sweet potato fries

Christmas dessert

Petits fours from my childhood

Vegetarian Menu

 

Amuse-bouche

Avocado Bavarois with citrus, root vegetable salad with passion vinaigrette

Tofu roasted in truffle oil with coconut and butternut squash crumble

Sweet potato and chayote shepherd’s pie with vegetable confit and smoked garlic cream sauce

Vegetarian cheeses

Festive desserts and petits fours

Auberge de Cendrillon

Adult Menu

 

Amuse-bouche

Warm lobster with vegetables and champagne sauce

Monkfish medallion and roasted king prawns with lobster sauce

Trou normand (drink to cleanse the palate)

Stuffed free-range capon supreme, morel sauce, puréed celeriac with chestnuts and spring vegetables

Selection of festive cheeses

Festive dessert and petits fours

Children’s Menu

Amuse-bouche

Partially-smoked centre-cut salmon fillet with herb cream sauce and salted brioche

Small cheese ravioli and Parmesan cream

Free-range chicken supreme with reduction, creamy risotto with vegetables

Christmas dessert

Petits fours from my childhood

Plaza Gardens

1st Sitting

Starters 

Selection of mixed salads (gourmet salad, salad of king prawn tails with ginger vinaigrette, mojito avocado salad, Asian delight salad)

Red mullet with herbs and spices and Espelette pepper

Sliced meats: Pata Negra ham, capicollo, Italian salami, Grisons beef

Scallop terrine

Chicken terrine

Salad bar (lettuce, tomatoes, green asparagus, marinated artichokes, carrot sticks, cauliflower, croutons, feta, olives)

Sliced salmon marinated in gin and lime, mini blinis and yuzu emulsion

Selection of savoury verrines

Toasted focaccia with flavoured bacon, sundried tomatoes and black tapenade

Lamb’s lettuce and beetroot julienne in hazelnut oil

Seafood 

Langoustines

Prawns

Whelks

Oysters

Sand shrimp

Crab claws

Main courses 

Cream of butternut squash soup with chestnut slivers

Sliced meats: free-range chicken; roast prime rib with pepper sauce; roast rack of lamb with tarragon sauce

American-style squid and octopus fricassee

Fillet of sea bream with briny sauce, sautéed shellfish and clams

Simmered wild game with chestnuts

Roasted duck breast, sweet and sour sauce

Ravioli with ceps and Parmesan

White pudding with truffles flambéed with Calvados, roast potatoes

Black rice with prawns

Side Dishes 

Potato gratin with morels

Old-fashioned vegetables, beurre blanc with fennel seeds

New potatoes with speck and onion confit

Flavoured Camargue rice

Children’s Buffet 

Breaded fish fillet

Roasted potato stars

Penne Bolognese

Duo of green beans and yellow French beans with parsley

Cheeses 

Selection of aged cheeses

Desserts 

Fruit basket

Yule log

Selection of Christmas desserts

2nd Sitting

Starters 

Selection of mixed salads (gourmet salad, salad of king prawn tails with ginger vinaigrette, mojito avocado salad, Asian delight salad)

Red mullet with herbs and spices and Espelette pepper

Sliced meats: Pata Negra ham, capicollo, Italian salami, Grisons beef

Scallop terrine

Chicken terrine

Sliced salmon marinated in gin and lime, mini blinis and yuzu emulsion

Selection of savoury verrines

Toasted focaccia with flavoured bacon, sundried tomatoes and black tapenade

Duck foie gras, onion compote, small brioche with Guérande salt

Selection of smoked fish, swordfish, smoked eel and tuna, halibut and pearls of herring caviar

Seafood 

Langoustines

Prawns

Whelks

Oysters

Sand shrimp

Crab claws

Main courses 

Cream of butternut squash soup with chestnut slivers

Sliced meats: free-range chicken with Passito di Pantelleria reduction; roast prime rib with Madagascar pepper sauce; roast rack of lamb with tarragon sauce

American-style squid and octopus fricassee

Fillet of sea bream with briny sauce, sautéed shellfish and clams

Simmered wild game with chestnuts

Roasted duck breast, sweet and sour sauce

Scallop and prawn panciotti with marinara sauce

White pudding with truffles flambéed with Calvados, roast potatoes

Black rice with prawns

John Dory en croûte with herbs, citrus butter, combaya emulsion

Calamarata with ceps and truffles

Side Dishes 

Potato gratin with morels

Old-fashioned vegetables, beurre blanc with fennel seeds

New potatoes with speck and onion confit

Flavoured Camargue rice

Lamb’s lettuce and beetroot julienne in hazelnut oil

Children’s Buffet 

Breaded fish fillet

Roasted potato stars

Penne Bolognese

Duo of green beans and yellow French beans with parsley

Cheeses 

Selection of aged cheeses

Desserts 

Fruit basket

Yule log

Selection of Christmas desserts

Coffee, sweets

Agrabah Café

Starters 

Selection of cold mezze:

– Tzatziki

– Taramasalata with salmon roe

– Hummus

– Dolma (stuffed vine leaves)

– Aubergine caviar

Selection of cold Middle Eastern meats:

– Armenian sujuk (beef sausage)

– Basturma (dried beef with Armenian spices)

– Greek lountza (pork charcuterie marinated in red wine)

Duck foie gras in Sauternes gelée with figs and hazelnuts

Christmas salad with dried fruits and gingerbread croutons

Partially-smoked salmon fillet, blinis, vodka and dill cream sauce

Seafood 

Langoustines

Prawns

Whelks

Oysters

Sand shrimp

Crab claws

Main courses 

Sliced oven-roasted lamb mechoui

Selection of hot mezze:

– Cheese borek

– Falafel with tahini sauce

– Ich el boulboul (mini Middle-Eastern-style pizza)

– Djoudjeh (free-range chicken kebab marinated in yogurt and turmeric)

Monkfish fricassee, shellfish sauce

Beef cheek tajine with 7 Lebanese spices

Middle-Eastern-style veal-stuffed cabbages

Side Dishes 

Old-fashioned vegetables with curry and ginger

Basmati rice with saffron

Pan-fried grilled vegetables with coriander

Green beans with almonds

Children’s Buffet 

Cherry tomato and buffalo Mozzarella hedgehog

Kefta (meatballs)

Farfalle with tomato sauce

Assortment of sweets

Cheeses 

Selection of aged cheeses

Desserts 

Selection of Moroccan crepes (honey, sugar, rose petal jam, chocolate sauce)

Dried fruits with marzipan

Selection of Middle Eastern pastries

Fresh fruit basket

Mint tea

Coffee, sweets

Buffalo Bill’s Wild West Show

Adult Menu

Starters

Nachos

Authentic Chilli and Cornbread

Main Courses

Christmas casserole:

Leg of guinea fowl stuffed with foie gras and chestnuts

White pudding with apples

Chicken piece fondant, apple and speculoos

Side Dishes

Thyme-roasted potatoes and chestnuts

Grilled corn with maple syrup

Desert

Christmas dessert

Coffee and chocolate coin

Adult Vegetarian Menu

Starters

Nachos

Vegetarian chilli and cornbread

Main Courses

Christmas casserole:

Oyster mushrooms and green asparagus puff pastry

Fiocchettini with Gorgonzola and Parmesan cream

Side Dishes

Grilled corn with maple syrup

Thyme-roasted potatoes and chestnuts

Pan-sautéed vegetables with chestnuts

Deserts

Christmas Desert

Coffee and Christmas Creation

Children’s Menu

Christmas casserole:

Chicken piece fondant, apple and speculoos

Star-shaped Rösti potatoes

Grilled corn with maple syrup

Christmas dessert

Chocolate coin

Inventions

1st Sitting

Starters

Selection of smoked fish

Mixed salad shoots with mendiants, truffle oil vinaigrette

Block of foie gras

Small brioche with Guérande salt

Prawn salad with mango salsa

Parma ham

Gourmet green beans, quail eggs, and smoked duck breast

Crab remoulade with citrus

Asparagus with sauce vierge

Antipasti (stuffed peppers, artichokes, caramelised onions)

Cooked ham with herbs

Avocado salad with citrus

Quail’s egg skewer

Seafood

Langoustines

Prawns

Whelks

Oysters

Lobster

Marinated mussels

Sand shrimp

Crab claws

Main courses

Celeriac cappuccino with chestnut slivers

Sliced roast chicken, rich truffle sauce

White pudding with truffles flambéed with Calvados, sugar apple

Wild game estouffade with honey and cranberry

Grilled veal medallion, mustard seed sauce

Roast rack of lamb, tomato polenta

Scallops and lobster with baby vegetables

Scallops and lobster claws in coral cream

Fillet of sea bass, champagne butter

Tender fattened chicken with mushroom sauce, chestnut stew

Side Dishes

Puréed celeriac with hazelnut oil

Fricassee of ceps and girolle mushrooms with pine nuts

Pan-fried old-fashioned vegetables with herb butter

Stuffed pasta with piquillo pepper coulis

Potato gratin with Cantal AOC cheese

Children’s Buffet

Mini cheeseburger and hot dog

4 cheese pizza

Chicken nuggets

Meatballs with tomato sauce

Cheeses

Selection of aged cheeses

Desserts

Fruit basket

Yule log

Selection of Christmas desserts

2nd Sitting

Starters

Selection of smoked fish, wasabi whipped cream

Mixed salad shoots with mendiants, truffle oil vinaigrette

Block of foie gras with Sauternes and fruit chutney, small brioche with Guérande salt

Prawn salad with mango salsa

Parma ham

Gourmet green beans, quail eggs, and smoked duck breast

Crab remoulade with citrus

Asparagus with sauce vierge

Antipasti (stuffed peppers, artichokes, caramelised onions)

Cooked ham with herbs

Avocado salad with citrus

Quail’s egg skewer

Seafood

Langoustines

Prawns

Whelks

Oysters

Lobster tails

Marinated mussels

Sand shrimp

Crab claws

Main courses

Celeriac cappuccino with chestnut slivers

Sliced roast rib steak, Cabernet sauce

White pudding with truffles flambéed with Calvados, with apple and gingerbread

Tender fattened chicken with mushroom sauce

Veal stew with morels

Pan-fried rack of lamb with lemon confit and rosemary

Seafood blanquette with Champagne

Grilled sea bass fillet, Choron sauce

Side Dishes

Honey-glazed vegetables with sweet spices

Green vegetables in butter

Pan-fried mushrooms with broad beans

Fresh pasta with pesto, tomato confit

Potato gratin with ceps

Children’s Buffet

Mini burger and hot dog

4 cheese pizza

Chicken nuggets

Meatballs with tomato sauce

Cheeses

Selection of aged cheeses

Desserts

Fruit basket

Yule log

Selection of Christmas desserts

Coffee, sweets

Cape Cod

1st Sitting

Starters

Selection of smoked marinated fish (salmon with spices, salmon à l’orange with spices, sliced smoked fish, salmon)

Selection of cold verrines

Prawn cocktail salad

Selection of charcuterie

Wild game terrine

Fish terrine

Salad bar

Potato salad with smoked salmon and salmon roe

Gourmet salad with smoked duck breast and foie gras

Russian salad

Seafood

Langoustines

Prawns

Whelks

Oysters

Sand shrimp

Crab claws

Main courses

Fish soup

Vegetable soup

Sliced steak

Duck confit with Chinon sauce

Fillet of sea bream

Capon stuffed with morels

White pudding

Salmon fillet

Grilled fillet of red mullet

Side Dishes

Selection of cut vegetables

Mini potato gratin

Roasted potatoes

Green vegetables

Children’s Buffet

Tomato and Mozzarella spear

Prawn cocktail verrine

Mini charcuterie skewer

Mini salad ball

Prawn and avocado cake

Chicken nibbles

Children’s meatball skewer

French fry stars

Children’s pizza

Marshmallow lollipop with fruit coulis

Little sailor

Chouquettes (choux pastries)

Selection of mini ice creams

Cheeses

Selection of aged cheeses

Desserts

Fruit basket

Yule log

Selection of Christmas desserts

2nd Sitting

Starters

Selection of smoked marinated fish (salmon with spices, salmon à l’orange with spices, smoked salmon)

Selection of cold verrines

Lobster cocktail salad (with apples and emulsion)

Selection of charcuterie

Wild game terrine

Fish terrine

Classic salad bar

Potato salad with smoked salmon and salmon roe

Gourmet salad with smoked duck breast and foie gras

Russian salad

Seafood

Langoustines

Prawns

Whelks

Oysters

Sand shrimp

Crab claws

Main courses

Clam chowder

Vegetable soup

Sliced steak

Duck confit with Chinon sauce

Fillet of sea bream

Capon stuffed with morels

White pudding

Mushroom risotto

Veal with truffle sauce

Grilled fillet of red mullet and prawns

Side Dishes

Selection of cut vegetables

Mini potato gratin

Roasted potatoes

Green vegetables

Children’s Buffet

Tomato and Mozzarella spear

Prawn cocktail verrine

Mini charcuterie skewer

Mini salad ball

Prawn and avocado cake

Chicken nibbles

Children’s meatball skewer

French fry stars

Children’s pizza

Marshmallow lollipop with fruit coulis

Little sailor

Chouquettes (choux pastries)

Selection of mini ice creams

Cheeses

Selection of aged cheeses

Desserts

Fruit basket

Yule log

Selection of Christmas desserts

Coffee, sweets

Hunter’s Grill

1st Sitting

Starters

Selection of smoked marinated fish (salmon, halibut, tuna)

Monkfish terrine

Duck foie gras

Selection of verrines

Prawn salad with mango and citrus

Marinated scallops with combaya infusion

Grisons beef, vegetables marinated in truffle oil

Gourmet salad with smoked duck breast and walnut oil

Avocado panna cotta, tomato tartare, paprika cream sauce

Selection of charcuterie

Wild game terrine

Salad bar (lettuce, tomatoes, green asparagus, marinated artichokes, carrot sticks, cauliflower, croutons, feta, olives)

Selection of mixed salads

Salmon en Bellevue

Seafood

Langoustines

Prawns

Whelks

Oysters

Sand shrimp

Crab claws

Main courses

Sliced rib steak with Périgourdine sauce

Roasted fillet of veal with morel sauce, fresh pasta

Stuffed chicken fillet, braised endives

Monkfish medallion with chorizo, creamy risotto with baby vegetables

Normandy-style black pudding with truffles and mashed potatoes

Duckling fillet with cranberries and maple syrup, green beans, garlic butter

Sautéed wild game, potato gratin with Comté cheese

Cod, green asparagus cream sauce, pan-fried mixed vegetables

Side Dishes

Vegetarian cannelloni, pepper coulis

Ravioli with ceps and Parmesan

Children’s Buffet

Ham and cheese escalope

Fish fingers

Potato pancake

Tagliatelle with tomato sauce

Green beans

Mini hamburger

Cheeses

Selection of aged cheeses

Desserts

Fruit basket

Yule log

Selection of Christmas desserts

2nd Sitting

Starters 

Selection of smoked marinated fish (salmon, halibut, tuna), butter, lemon, creamy herb sauce

Monkfish terrine, mayonnaise, cocktail sauce, lemon

Duck foie gras, onion and cranberry confit

Selection of verrines

Prawn salad with mango and citrus

Marinated scallops with combaya infusion

Lobster Arlequin with citrus pearls

Grisons beef, vegetables marinated in truffle oil

Gourmet salad with smoked duck breast and walnut oil

Avocado panna cotta, tomato tartare, paprika cream sauce

Selection of charcuterie

Wild game terrine

Salad bar (lettuce, tomatoes, green asparagus, marinated artichokes, carrot sticks, cauliflower, croutons, feta, olives)

Selection of mixed salads

Salmon en Bellevue

Seafood 

Langoustines

Prawns

Whelks

Oysters

Sand shrimp

Crab claws

Main courses 

Sliced rib steak with Périgourdine sauce

Roasted fillet of veal with morel sauce, fresh pasta

Stuffed chicken fillet, braised endives

Monkfish medallion with chorizo, Thai rice

Normandy-style black pudding with truffles and mashed potatoes

Duckling fillet with cranberries and maple syrup, green beans, garlic butter

Sautéed wild game, potato gratin with Comté cheese

Cod, green asparagus cream sauce, pan-fried mixed vegetables

King prawns with saffron, gnocchi and squid ink

Skewers of king prawns with saffron, panzerotti and squid ink

Side Dishes 

Vegetarian cannelloni, pepper coulis

Ravioli with ceps and Parmesan

Children’s Buffet 

Ham and cheese escalope

Fish fingers

Potato pancake

Tagliatelle with tomato sauce

Cheeses 

Selection of aged cheeses

Desserts 

Fruit basket

Yule log

Selection of Christmas desserts

Coffee, sweets

Hotel New York (Christmas Eve)

Starters 

Salmon trio (smoked, marinated, gravlax), mini blinis, potato salad with dill, vodka cream sauce

Christmas variety platter: salad shoots, dry fruits, quail eggs, smoked duck breast, croutons, Roquefort cubes, chestnuts, truffle vinaigrette

Festive dishes:

– Block of foie gras with figs and gingerbread

– Crab croustade with citrus

– Mini morel cupcake, foie gras ganache

– Sea urchin taramasalata croustade

– Goat cheese mousse with Espelette pepper

– Sea bream tartare with yuzu, vanilla foam

Seafood 

Langoustines

Prawns

Whelks

Oysters

Winkles

Crab claws

Main courses 

Creamy lobster bisque and accompaniments

Stuffed chicken, jus and braised endives

White pudding with truffles and caramelised apples

Monkfish and scallop fricassee, sauce américaine, wild rice with herbs

Smoked salmon mezzaluna pasta, reduced cream sauce with hazelnut oil

Roasted king prawns with herbs and spices, linguini with squid ink

Grilled steak, morel reduction, mix of mangetouts and green beans

Roast rack of lamb with rosemary jus, artichoke fondant and tomato confit

Boneless fillet of veal with girolle mushrooms and braised chestnuts

Side Dishes 

Potato stew with ceps

Pan-fried vegetables with shallot butter

Children’s Buffet 

Smoked salmon, cucumber salad with creamy dressing

Selection of fine charcuterie

Mini skewer of tomato and mozzarella

Mini Emmental cheese puffs

Prawn cocktail verrine

Stuffed chicken supreme with mushroom sauce

Potato croquettes

Pan-fried green beans and tomato confit

Roasted fillet of cod, beurre blanc with chives

Fagottini with 4 cheese sauce

Buffet of desserts and sweets

Cheeses 

Selection of aged cheeses

Desserts 

Grand buffet of Christmas desserts

Hotel New York (Christmas Day)

Starters 

Partially-smoked centre-cut salmon

Mini cupcake with seaweed, dill potato salad with sour cream

Christmas variety platter: salad shoots, dry fruits, quail eggs, smoked duck breast, croutons, Roquefort cubes, chestnuts, truffle vinaigrette, mangetouts

Festive dishes:

– Crème brûlée with foie gras

– Crab remoulade with mango salsa

– Pepper confit tartlet and goat cheese mousse

– Skewer of pesto-marinated vegetables

– Assortment of mini Christmas navettes

Main courses 

Butternut squash cream soup with chestnut slivers, chive cream, crispy bacon

Chicken supreme with mushrooms, artichoke and chestnut ragout

White pudding with truffles and caramelised apples

Monkfish medallion, beurre blanc with champagne, linguini with squid ink

Sliced rib steak, sauce bourguignonne

Veal stew with morels

Seafood stew with saffron

Side Dishes 

Pasta stuffed with ceps, Parmesan cream

Pan-fried vegetables with shallot butter

Anna potatoes

Children’s Buffet 

Marinated pearl salad

Selection of fine charcuterie

Mini skewer of tomato and mozzarella

Mini cheese puffs

Prawn cocktail verrine

Mini cheeseburger

Mini-conchiglioni, Neapolitan sauce

Potato croquettes

Pan-fried green beans and tomato confit

Salmon fillet with broccoli cream sauce

Buffet of desserts and sweets

Cheeses 

Selection of aged cheeses

Desserts 

Grand buffet of Christmas desserts

California Grill

1st Sitting

Adult Menu

Amuse-bouche

Creamed squash and pan-fried scallops with shaved truffles and chestnuts

Herb-studded chicken cutlets with potatoes and morel and mushroom fricassee

Selection of festive cheeses

Festive dessert and petits fours

Children’s Menu

Amuse-bouche

Salmon marinated with dill, salad shoots with pistachio oil

Grilled fillet of beef with Parisian fried potatoes and truffle sauce

Little ones’ dessert

Petits fours from my childhood

Vegetarian Menu

Amuse-bouche

Celeriac risotto with green asparagus

Tofu with braised old-fashioned vegetables and black truffle

Bloater with cumin and ash-coated goat cheese

Christmas ball

2nd Sitting

Adult Menu

Amuse-bouche

Creamed squash and pan-fried scallops with shaved truffles and chestnuts

Foie gras royale with vin jaune, salad shoots and lemon caviar

Herb-studded chicken cutlets with potatoes and morel and mushroom fricassee

Selection of festive cheeses

Festive dessert and petits fours

Children’s Menu

Amuse-bouche

Salmon marinated with dill, salad shoots with pistachio oil

Creamed squash with smoked lardon foam

Grilled fillet of beef with Parisian fried potatoes and truffle sauce

Christmas dessert

Petits fours from my childhood

Vegetarian Menu

Amuse-bouche

Celeriac risotto with green asparagus

Tomato millefeuille, soy with horseradish reduction, salad shoots with fresh herbs

Tofu with braised old-fashioned vegetables and black truffle

Vegetarian cheeses

Festive desserts and petits fours