Emir Palace Menu

Shrimps, mussels, calamari with the addition of vegetable maseduana and caper sauce and provencal basil oil

White radish, boiled veal tongue, crispy onion rings seasoned with white sauce

Layered salad of feta cheese, tomatoes and green

With grilled chicken breast /grilled tiger shrimps / smoked salmon

Bouquet from fresh vegetables with addition of organic parsley and greek cheese 'manouri' served with black olives 'kalamata'

Trio: vegetable bouquet from portobello, eggplants, red & yellow pepper marinated in balsamic vinegar served in 'pesta sauce' and fresh mozzarella

Thinly sliced tomato and onions

Red radish, cucumbers and greenery dressed with sour cream

Grilled tomato and pepper fillets, baby arugula, a peasant cottage cheese and goat cheese in a honey-balsamic sauce

Grilled beef tenderloin medallions, organic mix greens in lingo berry sauce

Veal tongue, red beans, tomato and red pepper fillet served with 'garlic-horseradish' sauce

Smoked duck breast, crispy brushwood, sweet rainbow from carrot and red cabbage served in fried onion sauce, raspberry and plum

Sweet cream "Mascarpone" cheese and whipped cream, biscuits Savoiardi soaked in strong coffee with liqueur

Served on sponge cake with fresh berries and mint

Marinated tuna in 'teriyaki-ginger' sauce

Served with oil which is infused with herbs and balsamic vinegar

Salted salmon by old Sweden recipe in vodka, fennel and beet juice

Salmon fillet marinated in 'lemon-lime' sauce

with garlic and fennel

Norwegian herring with onion and black olives served in vinegar and oil

from lamb / brynza / mozzarella

Beef liver , butter, garlic and Tabasco

In garlic sauce

Made from beef tongue & mushrooms

with meat or pumpkin

Steak from tuna served in Asian sauce

served in 'omar' sauce

served in 'diavoli' sauce

served in champignon sauce

Served in 'hremi' sauce made from sweet pepper

baked, fried or grilled

served in herbal sauce

served with vegetables in red wine merlot

from small beef racks, stewed in oven under 'cabernet-barbeque' sauce

under chief cook's professional performance

medallions from beef tenderloin served in 'po-puale' sauce

served in sauce made from burgundy wine, one of the most haute method of cooking beef tongue

Marinated in ginger

marinated in garlic and rosemary

served with wild berries and raspberry sauce 'bronuas'

served with a side dish

classic mushroom pasta

pasta with shrimps, mussels, calamari under 'omarorno-shrimp' sauce

served with sourcream

served on the pan