Christmas Eve Dinner in Buenos Aires | Christmas Dinner with Drinks and Toast

Starters: Fried calamari. Puerto Cristal salad with king crab, prawns, mushrooms, arugula, and strawberry vinaigrette. Provolone cheese with oregano and extra virgin olive oil. Smoked salmon with capers, red onion, and cilantro aioli. Burrata with Serrano ham, arugula, sun-dried tomatoes, pesto, balsamic reduction, and black olive powder. Main Courses: Coastal trout stuffed with mussels, cream cheese, and leeks, served with a roasted vegetable timbale. Sole in a leek, shrimp, and mushroom cream sauce with a four-cheese cauliflower pudding. Pollock Blanch with balsamic vinegar, olive oil, capers, spring onions, and mushrooms, served with squid ink rice, vegetables, and provolone cheese. Pink salmon medallion stuffed with spinach, shallot, olives, and lemon, served with squid ink linguine with vegetables and prawns. Grilled ribeye steak. Ligurian sirloin with a spring onion reduction, dried mushrooms, and pancetta, accompanied by croquettes, stuffed mushrooms, and spinach fritters. Pork churrasco with Spanish potatoes. Grilled Patagonian lamb with Spanish potatoes. Creamed spinach gnocchi soufflé, au gratin with Parmesan cheese. Green lasagna with spinach, ham, mozzarella, Bolognese sauce, spinach, and ricotta, with white sauce, tomato sauce, and Parmesan cheese. Sorrentinos au gratin with almond cream. Duo of green and white fettuccine with seafood sauce. Fettuccine with tomato concassé or cream sauce. Porto ravioli filled with poultry, cooked ham, and spinach, with spring onion, mushroom, Bolognese, and cream sauce. Desserts: Mixed ice cream. Madrid-style custard. Warm brownie with ice cream. Tiramisu. Lemon champagne ice cream.