Emir Palace menu

7. Soup Du Jour

2. Borsch

3. Kharcho

4. Dumpling Soup

5. Shurpa

6. Lagman

1. Lobster Cream Soup

6. Dolma (8)

served with sourcream.

3. Manty

4. Fried Manty

5. Fried Dumplings

1. Uzbek Daily Plov

2. Jeez Beez

served on the pan.

1. Soda

2. Kompot

3. Mineral Water

5. Regular Coffee

4. Tea

6. Espresso

7. Cappuccino

8. Latte

6. Samsa

with meat or pumpkin.

1. Morocco Cigar

made from lamb, brynza & mozzarella.

3. Julienne

4. Mini Blanket

made from beef tongue & mushrooms.

5. Liver 'Emirpalace'

2. Oven Roasted Potato

with mushrooms in garlic sauce.

17. Vegetable

1. Beef

2. Lamb

3. Chicken

4. Lulya

5. Chicken Wings

6. Lamb Racks

8. Beef Liver

9. Beef Roulette

10. Napoleon

12. Salmon

16. Quail

11. Shrimp

13. Sturgeon

14. Chilean Seabass

with a side

15. Captain

with a side.

7. Lamb Chops

with a side.

3. Spring

red radish, cucumbers and greenery dressed with sour cream

1. Achichuk

thinly sliced tomato and onions.

2. Tashkent

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

4. Tomato Feta

layered salad of feta cheese, tomatoes and green.

9. Greek Salad

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

10. Sasher

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

6. Kaprus

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

7. Traditional Caesar Salad

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

11. Sicily

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

12. Bigard

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

8. Game Salad

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

5. West Coast

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

11. Pickled Vegetables

8. Assorted Meat Platter

9. Hummus

10. Babaganoush

4. Beef Tongue With Garlic And Fennel

5. Graved Luxe

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

6. Russian Herring

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

3. Burrata Caprice

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

1. Tuna Sashimi

marinated tuna in 'teriyaki-ginger' sauce.

2. Suviche Salmon

salmon fillet marinated in 'lemon-lime' sauce.

7. Assorted Fish Platter

1. Tiramisu

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

2. Cheesecake

on sponge cake served with fresh berries and mint.

3. Tartufo

4. Pahlavi

5. Fruit Platter

11. Chickentabaka

served with a side dish.

8. Asian Chicken Chops

marinated in ginger.

9. Grilled Chicken Breast

marinated in garlic and rosemary.

7. Tornado From Beef Tongue

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

1. Sautee From Lamb Legs

served with vegetables in red wine merlot.

2. Asado From Small Beef Racks

stewed in oven under 'cabernet-barbeque' sauce.

10. Confit Duck Breast

served with wild berries and raspberry sauce 'bronuas'.

3. Filet Mignon

under chief cook's professional performance.

4. Medallion De-Vu

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

5. Rib Eye Steak

1. Tuna Veronic

steak from tuna served in asian sauce.

2. European Flounder

served in 'hremi' sauce made from sweet pepper.

5. St Peter

served in 'diavoli' sauce.

6. Butterfly Salmon

served in herbal sauce.

7. Trout

served in champignon sauce.

4. Branzini

baked, fried or grilled.

3. Chilean Sea Bass

served in 'omar' sauce.

1. Cremini Porcini Pasta

classic mushroom pasta.

2. Pasta De Marisco

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