PRESTIGE PACKAGE 85 |
Cold Appetizers |
CREPES WITH RED CAVIAR Butter crepes served with premium quality red caviar |
TUNA TARTAR Sashimi Grade Ahi Tuna mixed in sesame oil layered with tomatoes and avocado |
COCONUT SHRIMP SALAD Mescaline mix, dried cranberries, pineapple chunks, diced mango and caramelized almonds tossed with raspberry vinaigrette, topped with coconut shrimp |
VERSAILLES LAKE SUPERIOR TROUT Fresh Lake Superior Trout smoked and garnished with red caviar |
MEAT ANTIPASTO PLATTER Assorted premium cured and smoked meats |
SALAD “DELICATESSEN” Thinly sliced veal tongue and plum tomatoes, pan fried mushrooms and onions, garnished with fresh garlic, tossed with delicate mayonnaise dressing |
APPETIZER CAPRICE Sliced mozzarella,vine tomatoes , kalamata olives and fresh basil, drizzled with balsamic glaze and olive oil |
ROYAL SALMON PLATTER Sliced smoked Norwegian salmon with red onions, cream cheese and capers |
CLASSIC LARDON SALAD Chicory frisee lettuce, apple wood smoked bacon, goat cheese, croutons and grape tomatoes mixed in sherry vinaigrette , topped with poached egg |
NORWEGIAN HERRING WITH ONION AND POTATOES Sliced herring served on a diced boiled potato, topped with capers and a touch of extra virgin olive oil |
PICKLED VEGETABLE PLATTER Barreled pickled red and white cabbage, spicy mushrooms, wine tomatoes and sour pickles |
Hot Appetizers |
CHICKEN BULLION WITH PIROGUES Served Individualy |
PAN FRIED POTATOES WITH SHIITAKE MUSHROOMS Home style (zharennaya kartoshka s gribami) |
MEAT CREPE PLATTER Homemade butter crepes stuffed with chicken and topped with creamy mushroom sauce |
CHILEAN SHRIMP PLATTER Jumbo shrimp sautéed in sweet garlic chili sauce and served on skewers on pineapple |
VEAL TONGUE IN GORGONZOLA Tender veal tongue cooked in Gorgonzola cheese and served in baked bread bowl |
CRABMEAT BALLS Fresh crabmeat prepared Versailles style with homemade relish creamy sauce |
Main Course |
PREMIER FILET TILAPIA PLATTER Old fashioned, Tsar style pan seared tilapia served over a bed of sautéed vegetables, topped with creamy sauce |
PALACE BISTRO FILET Grilled beef medallion, topped with fresh marinated vegetables |
CHICKEN TABAKA Whole tender Cornish hen, flattened, brushed with pepper and garlic, pan fried to a golden crust served with whipped mashed potatoes and a spicy tomato sauce |
Dessert |
REFRESHING PLATTER OF SEASONAL FRUITS |
HOMEMADE TORTES (NAPOLEON AND SMETANNIK) |
Soft Drinks |
Compote, Coke, Diet Coke, Sprite, Ginger Ale, Coffee, Tea |
Alcohol |
1 bottle of House Vodka per 10 guests and your choice of a bottle of Champagne, or Red or White Wine |
Items and prices are subject to change without notice
