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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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All prices are subject to 10% VAT
French Menu All prices are subject to 10% VAT Palace Gate Hotel French Cuisine When you arrive, the first thing you notice about our hotel is our lovingly restored French colonial villa perhaps one of
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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More informationthe River s Edge Open for dinner at 5:00 pm Monday - Saturday CLOSED SUNDAY
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SOUP Classic French Onion Soup 295 Pumpkin with Chestnut 195 Vegetable Barley with Fresh Herbs 245 Three-Mushroom Soup with White Truffle Oil 215 Roasted Tomato Soup 215 topped with ricotta cheese and
More informationSTARTERS. Chef s Salad Young Leaves, Ham, Gouda Cheese, Egg, Cabbage, Carrot and Cherry Tomato, Cocktail Sauce FB $20 AIP $10
STARTERS Australian Black Angus Beef Carpaccio Wafer Thin Sliced Beef, Drizzled with Aged Balsamic Dressing, Rocket Leaf Salad, Shaved Parmesan, Tomato Vinaigrette, Roasted Pine Nuts FB $40 AIP $20 Mediterranean
More informationAppetizers. Stewed salt Cod with orange with San Marzano tomato jam, basil ice cream and potato ravioli. Euro *****
Appetizers Stewed salt Cod with orange with San Marzano tomato jam, basil ice cream and potato ravioli Smoked red sea bream with salty cinnamon brioche, served with yoghurt sauce and dill Euro 26.00 Scampi
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2015 Holiday Menus BUFFET DINNERS All meals are served with our Regular & Decaffeinated Coffees and a Selection of Fine Teas. Buffets are for 50 or more people. A 25% surcharge applies for less than 50
More informationPRIVATE EVENT MENUS. Ph (702) Fax (702) ~ Regatta Dr. #106 - Las Vegas, NV-89128
PRIVATE EVENT MENUS 2018 2620 Regatta Dr. #106 - Las Vegas, NV-89128 Ph (702) 804 8008 - Fax (702) 804 6216 ~ www.marchebacchus.com TERRACE MENU Private event 2 COURSE Lunch Appetizer & Entrée OR Entrée
More informationSTARTERS OFF THE GRIDDLE
BREAKFAST AVAILABLE UNTIL NOON STARTERS BLD Bistro Mary, Mimosa or Peach Bellini... 7.99 Fresh Squeezed Orange Juice... 2.99 V8, Cranberry, Apple, Grapefruit Juice... 1.99 Coffee, Tea & Hot Chocolate Roasted
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More informationSTARTERS MAINS SIDES. Roasted Beet Salad 8. Soup de Jour 6. Ceasar Salad Croquettes 8. Scallops & Pork 9. Pacific Cod 9.
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More informationALL YOU NEED IS LOVE
ALL YOU NEED IS LOVE AND A GREAT WEDDING TO REMEMBER. CHOOSE HILTON SOFIA TO BE YOUR HOST AND WE WILL PAMPER YOU ON YOUR MAGICAL DAY! When your wedding takes place here, something magical happens. You
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1 ALL DAY BREAKFAST THREE FARM FRESH EGGS ANY STYLES 480 Served with English back bacon or crispy bacon, English Cumberland sausage or chicken sausage, ham, hash brown potato and grilled tomato or mixed
More informationHot focaccia A hot focaccia with sundried tomatoes. Topped with cheese, smoked chicken fillet, mozzarella and mixed lettuce.
LUNCH Smoked Norwegian salmon 12.75 Flaguette spread with chive cream cheese and capers with a generous topping of cold smoked Norwegian salmon, red onion rings and watercress garnish. Hot focaccia 10.50
More informationCocktails from the Gardens 14cl 4,50
MENU Our Staff will do everything they can to ensure that you enjoy a delicious meal here with our cocktails, selected wines & dishes which (we hope) will delight your taste buds. Cocktails from the Gardens
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