Hotels & Restaurants in UAE

Brandade on Polenta Medallions

Place the cleaned stockfish in a sauce pan and cover with cold water. Bring it to a boil, then drain, reserving 1 cup of cooking water. Using an electric mixer, gently whip the stockfish, seasoning it with salt, white pepper and minced garlic. Slowly...

Category: Appetizers

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Duck Scallops with Spiced Elderberry Sauce

Peverada sauce: Brown shallot in 1/2 cup of olive oil. When oil is well heated, add the minced duck breast. Next add the livers. Add lemon juice, wine, a ladle of broth and season well with a bit of broth cube. Pepper generously. Add cloves and bay leaf....

Category: Main Dishes

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Roasted Quail with Morels and Foie Gras

In a pan, cook 50 g of foie gras with the butter and set aside. In the same pan cook 4 morels. When done, stuff with cooked foie gras. To the same pan add celery, shallots, garlic and the remaining two morels, chopped. Cook until tender, then add bread...

Category: Main Dishes

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French Soccer Team’s Choice (Croque Monieur)

Toasted Turkey Ham and Sandwich

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Lindbergh’s Selection

Assortment of Spring Rolls, Fried Wanton, Fried Shrimps and Kibbeh

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Chicken Tikka on Skewers

Succulent pieces of boneless Chicken, marinated with Yoghurt and mild Tandoori Spices, served with Mint Sauce and Indian Salad

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Junior Team Club Sandwich

The all time favourite, just a bit younger

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Buffalo Chicken Wings

Juicy Chicken Wings, Honey-Chili marinated, served with Fries an Garlic Aioli

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English Soccer Teams’ Choice (Fish ’n’ Chips)

Batter Fried Gulf Hammour, served with Tartar Sauce

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Chicken in a Basket

Grilled Baby Chicken in our spcial marination served with fries

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