PIRAMIDE DE THON FACON TARTARE PROVENCALE
Fresh tuna tar-tar served on grilled French bread accompanied with marinated lettuce and cabbage topped with lemon flavored tomato, cucumber relish and drizzled with herbs oil. VOL-AU -VENT FARCI DE POUPLET ET CHAMPIGNONS
Tasty vol-au-vent with filling of braised chicken and wild spicy mushrooms. LES ESCARGOTS BRAISES AL LA NICOISE
Our tasty Escargot braised in garlic, parsley and chives finished with tomato concasses.. TOURTE DE CRABE SAUCE BERNAISE
Created especially for the crab lovers is our sumptuous cake served with fresh baby lettuce, spinach and topped with sauce béarnaise. COKTAIL DE CREVETTES ET MELONS SAUCE AU COGNAC
Enjoy our classic shrimp cocktail. Tender jumbo shrimp slightly spicy poached in local herbs and spices and served with a cured mixed melon cognac and yogurt dressing.
NOS SALADE/SALADS
MELANGE DE LAITUE AU REQUEFORT
An old favorite with a French twist, this salad consists of crispy field greens sprinkled with Roquefort cheese and dotted with caramelized onions, chopped walnuts and enhanced with a classic French dressing. SALADE CLASSIC MEDITERRANEE
Our Chef GardeManager has prepared a classic Mediterranean salad which will capture your dining pleasure. Neatly arranged is vine reaped tomato ,hard boil eggs and cucumber seasoned with virgin olive oil and a deluxe of fresh herbs.
NOS POTAGES ET SOUPES/SOUPS
SOUPE DE LANGOUSTE ET ST. JAQUE
Lobster and crayfish bisque garnished with sea scallops ,chopped parsley and foamed cream and drizzled sun dried tomato oil. VELOUTE DE JOUR
The Palazzina Restaurant Chef will be happy to prepare the house soup especially for you. Please ask your server for the special of the night
NOS PLATS DE POISSONS/FISH ENTRÉE
Charred mahi-mahi marinated in cilantro, shallots served with sautéed shrimp roasted vegetable pilaf and creamy sherry sauce. SOUFLEE DE SAUMON BEURRE BLANC AU BASILIQUE
Our General Manager inspiration is something to die for . Salmon and scallops soufflé accompanied with basil Beurre Blanc. BOUILLABAISE LOCALE CROUTON D' AIOLI
Try our local mouth watering seafood Bouillabaisse flavored with garlic and olive oil served with Aioli croutons.
NOS PLATS DE VIANDES/MEAT ENTREE
ENTRECÔTE RILLÉE, NAPPE DE BEURRE D'EPICE ET DE CAFE
This dish is created to add excitement to your palate our grilled US strip loin of beef marinated in roasted garlic and crushed peppercorn served with duchesse potatoes and topped with café Sans Souci butter and oxtail reduction. POUSSIN ROTI FARCI DE JAMBON ET CHAMPIGNONS
Country roasted Cornish Hen stuffed with smoked ham and mushrooms served with creamy rosemary reduction and dill whipped potatoes. FILET DE PORCELET SAUTEE AL LA MOUTARDEN EN GRAIN
Treat yourself to an epicurean dream. Fresh pork tenderloin marinated in herbs, ginger, wild orange and pan seared, served with dauphine sweet potatoes and sautéed zucchini drizzled with whole grain mustard sauce.
PLAT POUR VOTRE SANTÉ/VEGETARIAN DISH
LINGUINE AUX LÉGUMES SAISONNIER, POULET OU POISSON À LA VAPEUR
The Restaurant Chef can prepare the finest dish for any healthy food lover. Fettuccini sautéed in olive oil with grilled vegetables and choice of chicken breast marinated mint and sesame oil or fish cooked to your liking. Our ingredients are cooked a la minute and will be crispy, tender and flavorful..
NOS DESSERTS
TARTE AUX FRUITS DE CITRUS SAUCE CARAMEL
Citrus tart encrusted in coconut sable, topped with roasted apple. Accompanied with caramel sauce.
MILLEFEUILLE A LA MOUSSE DE CHOCOLAT
“Our Palazzina Bistro Signature Dessert”.
A millefeuille of white and dark chocolate mousse on mixed grain biscuit accompanied with vanilla anglaise sauce and tropical tulip.
TERRINE DE POIRE AU VIN ROUGE
Red wine jelly, spiced poached pear enhanced with home-made ice cream, crispy wafer and orange mint sauce.
GATEAU DE NOIX DE COCO AUX AMENDES
Almond biscuit ensemble with coconut cream laced with rum, heightened with desiccate coconut, home-made ice-cream and strawberry coulis.
CREME BRULEE AUX FRUITS SAUVAGE
Decadent custard made with fresh vanilla beans served with sugar crusted wild berry compote.
SELECTION OF FRUITS ET DES FROMAGES
A fresh selection of daily fresh fruits with cheeses.
CAFÉ , THE , DIGESTIFS
Coffee, tea, after-dinner liqueurs.
