Hyatt Regency Lost Pines Resort & Spa, is hosting its Christmas Day holiday feast for resort guests and local residents.  The Christmas Day buffet will feature fresh salads with house-made dressings, composed salad options, and seasonal soups.  It will also include fresh seafood starters including oysters and jumbo shrimp, a carving station with peppercorn-crusted sirloin and a bone-in ham steam ship, and a variety of entrée selections ranging from herb-grilled chicken breast to seared salmon with a lemon dill cream sauce.


Guests will also enjoy a gourmet macaroni and cheese station where they can customize the popular pasta dish with their choice of creamy cheese sauce, from rich cheddar to swiss cheese, and several toppings including crab, mushrooms, caramelized onions, smoked brisket, and more.  The meal also includes a “For the Kids” buffet that includes fresh fruit salad, crispy chicken and quesadillas.  The resort’s pastry team will also create several specialty desserts including sweet potato and meringue tarts, white chocolate cranberry crème brulee, chocolate truffle cheesecake, warm toffee bread pudding, and a chocolate fountain with rice krispy treats, strawberries, and marshmallows for dipping.


The Christmas buffet will be available from 2 p.m. to 8 p.m. on Wednesday, December 25.  It is $35 for adults, $17 for children ages six to 12, and complimentary for children ages five and younger.  An 18 percent gratuity will be added to all parties. Reservations are required and can be made by calling the resort at (512) 308-1234.


In addition to the holiday meal, the resort will provide several festive activities throughout the season including a nightly “Holiday Light Stroll,” “Saturdays with Santa,” and weekly holiday parades featuring the resort’s animal mascots.  For more information on the upcoming holiday festivities, follow the resort on its Facebook page at  


The resort is providing rates starting at $149 throughout the holiday season which can be booked by visiting or by calling (512) 308-1234. 

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