Emir Palace Menu

marinated tuna in 'teriyaki-ginger' sauce.

salmon fillet marinated in 'lemon-lime' sauce.

served with oil which is infused with herbs and balsamic vinegar.

salted salmon by old sweden recipe in vodka, fennel and beet juice.

norwegian herring with boiled potato, onion and black olives served in vinegar and oil.

made from lamb, brynza & mozzarella.

with mushrooms in garlic sauce.

made from beef tongue & mushrooms.

with meat or pumpkin.

thinly sliced tomato and onions.

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

red radish, cucumbers and greenery dressed with sour cream

layered salad of feta cheese, tomatoes and green.

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

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

chef authors recipe for preparing the sauce with grilled chicken breast, grilled tiger prawns & smoked salmon.

grilled beef tenderloin medallions, organic mix greens in lingo berry sauce.

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

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

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

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

steak from tuna served in asian sauce.

served in 'hremi' sauce made from sweet pepper.

served in 'omar' sauce.

baked, fried or grilled.

served in 'diavoli' sauce.

served in herbal sauce.

served in champignon sauce.

served with vegetables in red wine merlot.

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 on the pan.

served with sourcream.

with a side.

with a side

with a side.

gentle cream "mascarpone" cheese and whipped cream, biscuits savoiardi soaked in strong coffee with liqueur.

on sponge cake served with fresh berries and mint.