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2 All prices are subject tto10% to VAT

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4 Palace Gate Hotel French Cuisine

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6 Starter 1-CAESAR SALAD anchovies, parmesan cheese and Caesar dressing. $ SALADE NIÇOISE Tossed mixed lettuce with tomatoes, potatoes, green beans, olives, capsicums, with French vinaigrette. $ 8.50 Signature Dish 3-FOIE GRAS Classically cooked duck liver which perfumes with sauterne, enriches the buttery taste and smooth texture. $ SALMON GRAVLAX A Nordic dish consisting of raw salmon cured with salt, pepper, dill, and honey served with an orange dressing. $ SMOKED SALMON Norwegian smoked salmon blossoms in a bed of arugula salad, radish, red onion, and French dressing. $ 8.50 All prices are subject tto1 to 10% VAT

7 1-CAESAR SALAD 2-SALADE NIÇOISE 3-FOIE GRAS 5-SMOKED SALMON

8 Soup Signature Dish 7-MUSHROOM WITH FOIE GRAS SOUP Flavorful mushrooms consisting of cepe, trompet, moreal, straw mushroom topped with foie gras and garlic bread. $ FRENCH ONION SOUP Classically cooked caramelized onion, chicken and veal broth, fresh thyme, and cheesy bread. $ DUCK CONSOMMÉ WITH DUCK LIVER RAVIOLI $ PRAWN BISQUE SOUP A provincial style of creamy of tomatoe based broth of prawn, fennel, prawn. $ 8.00 All prices are subject tto1 to 10% VAT

9 7-MUSHROOM WITH FOIE GRAS SOUP 8-FRENCH ONION SOUP 9-DUCK CONSOMMÉ WITH DUCK LIVER RAVIOLI 11-PRAWN BISQUE SOUP

10 Main course Beef 12-RIB-EYE STEAK OF BEEF Grilled rib-eye beef steak with Red wine sauce, accompanied with Lyonnais potatoes and stuffed tomatoes. $ CÔTE DE BŒUF Grilled rib beef steak with Kampot pepper corn sauce, sautéed potatoes and braised vegetables. $ Signature Dish 14-TENDERLOIN OF BEEF Pan-fried medallion beef steak served with Madeira sauce, gratin dauphinois, and sautéed asparagus. $ All prices are subject tto1 to 10% VAT

11 12-RIB-EYE STEAK OF BEEF 13-CÔTE DE BŒUF 14-TENDERLOIN OF BEEF

12 Main course Seafood 15-TUNA WITH NORMANDY SAUCE Seared tuna with Normandy sauce served with croquette potatoes, vegetable ratatouille. $ Signature Dish 16-SALMON WITH BUTTER CAPPER SAUCE Pan-fried salmon with butter capper sauce, served with mashed potatoes and braised stuffed zucchini. $ SNAPPER WITH PASTIS SAUCE Grilled snapper with Pastis sauce, sautéed potatoes and asparagus. $ LOBSTER WITH BROWN BUTTER LEMON SAUCE Grilled fresh water lobster with brown butter lemon sauce, Stuffed zucchini, sautéed Potatoes. $30.00 All prices are subject tto1 to 10% VAT

13 15-TUNA WITH NORMANDY SAUCE 16-SALMON WITH BUTTER CAPPER SAUCE 17-SNAPPER WITH PASTIS SAUCE 18-LOBSTER WITH BROWN BUTTER LEMON SAUCE

14 Main course 19-FILLET OF VEAL mashed potatoes and asparagus. $ BREAST OF DUCK Pan-fried duck breast with grape sauce, sautéed potatoes with bacon and stuffed zucchini. $ CHICKEN CORDON BLEU Breaded chicken breast stuffed with ham and Swiss cheese, served with Dijon mustard sauce, roasted potatoes and broccoli. $ Signature Dish 22-LAMB RACK Provincial style roasted lamb rack with thyme jus, vegetable ratatouille and sautéed potatoes. $ DUCK CONFIT Classic cooking of cured duck leg in Duck fat served with Potatoes Sarladaise and Braised red cabbage. $25.00 All prices are subject tto1 to 10% VAT

15 19-FILLET OF VEAL 20-BREAST OF DUCK 21-CHICKEN CORDON BLEU 22-LAMB RACK 23-DUCK CONFIT

16 Main course Pasta 24-SEAFOOD LINGUINE Sautéed Mussels, prawns and squid with creamy mushroom sauce with linguini, topped with shaved Parmesan and garlic bread. $ TAGLIATELLE WITH BOLOGNAISE SAUCE Tagliatelle topped with Bolognaise, shaved Parmesan and garlic bread $ Signature Dish 26-SPAGHETTI CARBONARA Tossed Spaghetti with olive oil, Egg yolk, smoked bacon, Parmesan cheese and garlic bread. $ PASTA OF THE DAY WITH NEAPOLITAN SAUCE A light dish for vegetarian diet, Served with Neapolitan sauce, olive oil and Garlic bread $ 8.00 All prices are subject tto1 to 10% VAT

17 24-SEAFOOD LINGUINE 25-TAGLIATELLE WITH BOLOGNAISE SAUCE 26-SPAGHETTI CARBONARA 27-PASTA OF THE DAY WITH NEAPOLITAN SAUCE

18 Dessert Signature Dish 28-CHOCOLATE FONDANT Hot chocolate served with raspberry jam. $ CREAM BRULEE Baked cream base, yolk topped in a classic way with caramelized brown sugar and chocolate mousse. $ TIRAMISU mascarpone cheese served with coffee ice cream. $ CREPE SUZETTE WITH ICE CREAM syrup, and ice cream. $ ICE CREAM & SOBERT Vanilla ice cream, Coconut ice cream, Chocolate ice cream, Lime sobert, Strawberry sobert. $ 3.50 ASK FOR OUR WEEKLY SPECIAL & VEGETARIAN OPTIONS All prices are subject tto1 to 10% VAT

19 28-CHOCOLATE FONDANT 29-CREAM BRULEE 30-TIRAMISU 31-CREPE SUZETTE WITH ICE CREAM 32-ICE CREAM & SOBERT

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