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1 French Menu
2 All prices are subject to 10% VAT
3
4 Palace Gate Hotel French Cuisine
5 When you arrive, the first thing you notice about our hotel is our lovingly restored French colonial villa perhaps one of the finest examples in the city formerly the seat of power of the French colonial government. This stunning centrepiece, complete with ornate columns and wonderful examples of Cambodian tile making, serves as the home to our fine dining restaurant, Mealea. The restaurant offers both French Fine Dining or Traditional Khmer Cuisine options, and the Palace Gate Team have created a range of culinary delights to please every palate.
6 Starter 1-CAESAR SALAD A combination of romaine salad, croutons, bacon, topped with fillet of anchovies, parmesan cheese and Caesar dressing. $ SALADE NIÇOISE Tossed mixed lettuce with tomatoes, potatoes, green beans, olives, capsicums, artichoke, egg, seared tuna and fillet of anchovies 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 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 Richly flavored clear broth of savory duck and foie gras dumpling. $ PRAWN BISQUE SOUP A provincial style of creamy of tomatoe based broth of prawn, fennel, prawn fillet in pastis, served with garlic bread and rouille sauce. $ 8.00 All prices are subject 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 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 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 Pan-fried fillet of veal with charcutière sauce, 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 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 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 A popular coffee -flavored custard with whipped egg mixture, sugar, and mascarpone cheese served with coffee ice cream. $ CREPE SUZETTE WITH ICE CREAM Pancake stuffed with orange segment, sugar, flambé with Grand Marnier 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 to 10% VAT
19 28-CHOCOLATE FONDANT 29-CREAM BRULEE 30-TIRAMISU 31-CREPE SUZETTE WITH ICE CREAM 32-ICE CREAM & SOBERT
20 All prices are subject to 10% VAT
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22 All prices are subject to 10% VAT
All prices are subject tto10% to VAT Palace Gate Hotel French Cuisine Starter 1-CAESAR SALAD anchovies, parmesan cheese and Caesar dressing. $ 7.00 2-SALADE NIÇOISE Tossed mixed lettuce with tomatoes,
More informationAll foods are made fresh daily, no MSG or preservative added
Salad 1. Mesclun Mix Salad (RM24.90) Mesclun mix leaf, mix capsicum, sliced white onion, sliced cucumber, cherry tomatoes & balsamic herb vinaigrette. 2. Caesar Salad (RM29.90) Romaine lettuce, anchovies
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