Web Hosting by Netfirms | Free Domain Names by Netfirms

		À LA CARTE MENU COLD APPETIZER Carpaccio Surprise Marinated tuna fillet, garnished with sautéed goose liver, served with balsamic vinegar and olive oil. Paté de Foie Gras Served with muffins in blue berry sauce Carpaccio Beef Fillet Marinated beef fillet filled with parmesan and basil. Vernescu Delicatessen Duck breast and goose liver terinne, wrapped in grilled eggplants served with Tartouffe oil Red Mullet Salad   picture available Red mullet fillet, in white wine steam, decorated with asparagus, black olives and cherry tomatoes served with black olive oil. "Palace" Quartet Marinated sea bas and salmon, served with olive oil, shrimps served with Calypso sauce, salmon filled with Manciuria roe cream and black caviar served with toast. HOT APPETIZER Ravioli Ravioli filled with duck breast, goose liver and black mushrooms on a bed of spinach, sauté, served with celery cream sauce, flavored with Tartouffe oil. Shrimps Soufflé Served with cherry tomatoes and spinach, with shrimps crème sauce. Pigeon of peace Pigeon breast filled with mushrooms, wrapped in green lettuce, garnished with potatoes, served with raisins and saffron sauce. Goose Flowers    picture available Sauté goose liver, served on flower-like apple bed with espresso sauce. Lavrac Flavour Sauté morone fillet, served on a bed of vegetables and black olives, with orange flavour. Escargot Delight Sauté snails, smoked duck breast, celery and white beans, served in potato basket with Calypso sauce. Zander Fillet Sauté zander fillet on a bed of tomatoes and mushrooms, garnished with shrimps, served with basil sauce and balsamic vinegar. Joseph's Dream Sauté shrimp with goose liver, white beans, garnished with minizucchini and cherry tomatoes, flavored with white wine and savory. MAIN COURSE Filé à la Joseph Beef fillet and goose liver duet, decorated with pastry and artichoke, served with red wine sauce. "Mata Hary" Veal Cutlet Sauté veal cutlet, flamed in Armagnac and served in its own sauce. Bordeaulais Veal Veal medallions served with sauce of sitachi mushroom and marrow, garnished with Savoy Pomme. Louis XV Lamb Lamb sirloin, wrapped in leek and spinach, served with eggplant and zucchini ratatouille. Victoria Chicken breast Chicken breast topped with mustard and bread crumbs, cooked in the oven, on a bed of mushrooms and chicken liver, served with vegetables tampura, with natural sauce flavored with Armagnac. "Bordeaux" Duck breast Sauté duck breast and goose liver garnished with mashed potatoes and hazelnuts, mushrooms, served with fig sauce. "La Fontaine" Pheasant   picture available Sauté pheasant breast served with grape sauce. Chateaubriand à l’Or Blanc for Two Beef fillet wrapped in vine leafs and covered with salt, cooked in the oven, served with Bernais sauce and red wine sauce. Estragon Lamb for Two Lamb crown cooked in the oven, carved at the table, served with eggplants filled with ratatouille and linte, with Estragons sauce. Palace Lobster Wild rice garnished lobster served with natural lobster sauce, pressed on the spot and sour cream. Sea Chant Steamed sole fillet garnished with spiny lobster and asparagus, served with zabbayone sauce. Fisherman's Pleasure Clams and spinach ravioli, shrimps and sole, garnished with vegetables spaghetti, served with shrimp crème sauce. "Halibut" Fillet Halibut fillet saute in olive oil, decorated with mushrooms filled with Roquefort cheese, served with à la crème sauce. "Sultan Ebrahim" Barbun fillet sauté in olive oil, decorated with seaweeds served with ratatouille and gnocchi potatoes, with capers and tomatoes sauce. Royal Spiny Lobster Sauté spiny lobster, served with sofran sauce, flavored with Pernod. Monk Fish Monk fish fillet, on a bed of spinach, served with goose liver and hollandaisse sauce. SOUPS Celery cream served with bread crumbs Double consommé served with saute quail breast, decorated with savory and grapes. Mild Pepper Soup Soup of the day - Our Chef's daily creation. DESSERT Tropical Dream Baked fresh pineapple served with vanilla ice-cream and vanilla sauce, decorated with caramel threads. Almond Lace Almond lace served with fruits and chocolate cream. Chocolate Tears    picture available Chocolate tears filled with orange cream decorated with truffle. Apple's Dream Apple ravioli, au gratin, filled with apples and cinnamon, served with zabbayone sauce. Estragon Crème Broulle A last classic French touch. Williams Pears Poached fresh pears, decorated with pastry and served with candied fruits. Lemon parfait Lemon parfait, decorated with dry lemon, served with saffron sauce. "Zabbayone et Champagne" Elegantly prepared at your table. Crêppes Suzette Prepared and flamed at your table, served for two or more persons. French Trio Monalisa with vanilla cream, almonds with caramel sugar, chocolate mousse. Assorted French Cheese Carved at your table Ice-cream at the House GOURMET MENU Red Mullet Salad Red mullet fillet, in white wine steam, decorated with asparagus, black olives and cherry tomatoes, served with black olive oil. Celery Cream served with bread crumbs Goose Flowers Sauté goose liver, served on flower-like apple bed with espresso sauce. Palace's Salad Green lettuce core salad, served with lemon sauce. Bordeaulais Veal Veal medallions served with sauce of sitachi mushrooms an marrow, garnished with Savoy Pomme. Assorted cheese platter/Dessert ROMANIAN MENU COLD APPETIZER Romanian Platter Smoked cold cuts, assorted Romanian cheese, "Beuf" salad, eggs filled with tuna mousse. Eggplants Salad Baked eggplants served on mild red paprika bed with onion garnishing. White Bean Salad Mashed white bean salad garnished with tomatoes and fried onion rings. Carp Roe Carp roe mousse, served with lemon slices with onion, garnished with black olives. Pork jelly Duck breast pastramy served with fresh vegetables HOT APPETIZER Pané Brains Pané veal brains, boiled with vegetables, served with caper sauce. Duet of Leaves Forcemeat rolls of cabbage and vine leaves served, served with tomatoes sauce, bacon and polenta Lamb pastramy with polenta Shepherd's Nugges Chicken liver served with mushrooms and kaiser SOUPS Beef Tripe Soup Beef Soup with Sour Cream Beans Sour Soup with Marrow Bone MAIN COURSE Pané Trout Pané trout fillet, served with garlic sauce. Pork fillet Sautéed pork fillet, served with peppers and onion Pork cutlet Pork cutlet served with country-style pan fried potatoes. "Mititei" "Mititei" (minced meat balls) served with country-style pan fried potatoes and hot peppers. Home-Made Chicken for Two Fried chicken garnished with fried potatoes, served with garlic cream, cut at your table. Chicken White Sauce Stew Boiled chicken breast served with sour cream and mushrooms sauce, served with polenta. Lamb Cutlets DESSERT Fried Cheese Dumplings served with jam and sour cream Jam Pancakes Pancakes with Sweet Cheese and Raisins Cake of the House