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Christmas Buffet 2019


Christmas Buffet 2019


Cold hors d’oeuvres

Spider-crab salad with tomatoes and olives                                                                                

Lobster salad Catalana style                                                                                                    

Scampi and cherry tomatoes salad                                                                                                

Prawns and courgette salad                                                                                                        

Salmon marinated with vinegar und pink pepper                                                               

Shrimps in pink sauce                                                                                                                

Fried sardines marinated with cooked onions and vinegar                                                                                                                  

Marinated anchovies                                                                                                                      

Puree of dried cod and dentex                                                                                                          

Mackerel fillet on red onions                                                                                                            

Marinated beef carpaccio with wild mushrooms                                                                                

Salad of molluscs                                                                                                                           

Venison ham                                                                                                                           

Carpaccio of black angus with rucola and grana slivers                                                                                                       

Buffalo’s milk mozzarella Caprese style                                                                               

Vegetable in oil                                                                                                                        

Vegetable in vinegar                                                                                                                    

Cold cuts and mixed cheese


Warm hors d’oeuvres

Mixed fish au gratin (scallops, pilgrim scallops and king prawns)                                              

Steamed squills                                                                                                                                                                                                                                                                                                                                                                 

Sauté of mussels with garlic bread crouton                                                                                                                                                                                                  

Fried sardines

Fried king prawns and squid kebabs                                                                                             

Prawns in kataifi                                                                                                                        

Potato and montasio frico                                                                                                          

Quiche Lorraine with vegetables

Strudel with ricotta and spinach           


First course

Lasagne with meat sauce                                        

Baked aubergines                                                                                                                        

Crepes roll with wild mushrooms and scallops       

Ravioli with purple potato filling with king prawns and curcuma                                                      

Ravioli with radicchio on montasio fondue             

Barley risotto with pumpkin and smoked ricotta                                             

Ravioli with boar filling sautéed with butter and fine herbs                                                

Bean soup Friulian style                                                                                                      

Tortellini in capon stock


Second course                                       

Salmon en bellevue                                                                                                                        

Sea bass and turbot from the oven with potatoes and black olives                                                                 

Mixed boiled meat with green sauce                                                                                           

Stuffed veal breast

Turkey-hen with plums and sausage filling                                                                                                       

Ham in bread crust with mustard sauce and horseradish                                                                           

Cut beef stuffed with S. Daniele and aromatic herbs

Tripe with parmesan                                                                                                             


Choice of raw and cooked salad

Choice of national and international cheese


Buffet of homemade confectionary


Euro 55,00 per person, drinks not included

Children till 8 years Euro 35,00, drinks not included




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Largo San Grisogono, 3 34073 Grado (Go)

+39 (0)431.83355

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