Emir Palace Menu

West Coast

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

Tashkent

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

Tomato Feta

Layered salad of feta cheese, tomatoes and green

Traditional Caesar Salad

With grilled chicken breast /grilled tiger shrimps / smoked salmon

Greek Salad

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

Sicily

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

Achichuk

Thinly sliced tomato and onions

Spring

Red radish, cucumbers and greenery dressed with sour cream

Kaprus

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

Game Salad

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

Sasher

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

Bigard

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

Tuna Sashimi

Marinated tuna in 'teriyaki-ginger' sauce

Burrata Caprice

Served with oil which is infused with herbs and balsamic vinegar

Graved Luxe

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

Hummus

Assorted Fish Platter

Pickled Vegetables

Suviche Salmon

Salmon fillet marinated in 'lemon-lime' sauce

Beef Tongue

with garlic and fennel

Russian Herring

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

Babaghanoush

Assorted Meat Platter

Morocco Cigar

from lamb / brynza / mozzarella

Julienne

Liver 'Emir Palace'

Beef liver , butter, garlic and Tabasco

Oven Roasted Potato with Mushrooms

In garlic sauce

Mini Blanket

Made from beef tongue & mushrooms

Samsa

with meat or pumpkin

Lobster Cream Soup

Kharcho

Shurpa

Soup do jour

Borsch

Dumpling Soup

Lagman

Tuna Veronic

Steak from tuna served in Asian sauce

Chilean Sea Bass

served in 'omar' sauce

St Peter

served in 'diavoli' sauce

Trout

served in champignon sauce

European Flounder

Served in 'hremi' sauce made from sweet pepper

Branzini

baked, fried or grilled

Butterfly Salmon

served in herbal sauce

Sautee From Lamb Legs

served with vegetables in red wine merlot

Asado

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

Filet Mignon

under chief cook's professional performance

Medallion de-vu

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

Rib Eye Steak

Tornado From Beef Tongue

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

Asian Chicken Chops

Marinated in ginger

Grilled Chicken Breast

marinated in garlic and rosemary

Confit Duck Breast

served with wild berries and raspberry sauce 'bronuas'

Chicken Tabaka

served with a side dish

Cremini Porcini Pasta

classic mushroom pasta

Pasta De Marisco

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

Uzbek Daily Plov

Manty

Dolma

served with sourcream

Jeez Beez

served on the pan

Fried Manty

Fried Dumplings

Beef

Chicken

Lamb Chops

Salmon

Quail

Lulya

Beef Liver

Napoleon

Lamb

Chicken wings

Shrimp

Sturgeon

Vegetable

Lamb racks

Beef roulette

Chilean Seabass with a side

Tiramisu

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

Tartufo

Fruit Platter

Cheesecake

Served on sponge cake with fresh berries and mint

Baklava

Tea

Espresso

Mineral Water

Regular coffee

Cappuccino

Latte