BUFFER ENTRANTES* APPETIZERS* VORSPEISENBUFFET
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GOURMET RESTAURANT “ES PALAU”
GRAND ROSE HALL
ENTRANTES* APPETIZERS * ENTREES * VORSPEISEN
Ensalada de langosta y crujientes de mar sobre ragout de espárragos – Sorbete de tomate y balsámico * Dados de Salmón confitados en champagne, humo y regaliz – Germinados de Soja *
Costrada al estilo Bresse - Tartaleta de Faisán, oporto y crema * Típico Garbure de cebollas - Sopa de cebolla cremosa, queso y pan tostado
Lobster and seafood salad over wild asparagus - Balsamic and tomato sherbet * Diced smoked salmon candied in champagne and licorice - Soya sprouts * Bresse style paddy
- Pheasant turnover with port wine and cream * Traditional onion Garbure -Creamy onion soup with cheese and toasted bread
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PESCADOS * FISH * POISSONS * FISCH
Clásica langosta Thermidor - Salsa holandesa y mostaza de Dijon * Lomo de rodaballo en cazuela con verduras de cultivo natural con setas – Fideos de arroz y glase de vino tinto * Escalopas de Salmón sobre ragout de vieiras según hermanos Troigros * Medallones de pargo en lasaña con calabacín, camarón y vieiras – Aroma de ajos, piñones y almendras
Classic lobster Thermidor -Hollandaise sauce and Dijon mustard * Glazed Normandie style halibut steak - Mushrooms, velvety sauce, lime and apples * Scalloped salmon over a stew of fluted mussels Troigros brothers style.* Mullet medallions in lasagna with the zucchini and shrimp * Garlic aroma with pine nuts and almonds
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CARNES * MEAT * VIANDES * FLEISCH
Filete de res asado a la Perigor y quenelles de hongos -Vino de madeira y trufas * Magret de pato poele a la naranja * Lomo de cordero de pre sale Parmentier - Patatas nuevas y jugo de asado * Filete de ternera lechal Café de Paris
Perigor grilled beef with mushroom patties - Madeira wine and truffles * Pan cooked orange duck breast magret * Lamb chop “pre sale” Parmentier - Young potatoes and grilling juices * Milk veal filet Café de Paris
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POSTRES * DESSERTS * DESSERTS * NACHSPEISEN
Bombón de chocolate y pétalos de rosas sobre crujiente de arroz – Pistilos de azúcar y culis de frambuesa * Saint Honore * Tatin de manzanas y sorbete de crema al ron* Canelon de filo relleno de espuma de vainilla y turrón * Sopa de caramelo helado
Chocolate eclair and rose petals, strawberry purée.* Saint Honore * Apple "Tatin" and rum cream sherbet * Phyllo roll stuffed with vanilla mousse and nougat * Frozen caramel soup
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