Rouge Restaurant

Back to Liu Interactive

A la carte reservations can only be made from the line 6666. Reservations can be made between 10:00 - 15:00 for the next evening.


ın our main restaurant and all À-la-carte restaurants, there is a menu for non-concept drinks, pantry items, and imported wines during lunch and dinner.


Our À-la-carte restaurants are subject to a charge of 40 euros per person.



The hotel management reserves the right to make changes or cancel the information regarding our À-la-carte restaurants at any time.


Dinner: 19:00 - 21:30


Dear guest, before you choose from the menu; If you have a special reason to be on a diet, if you are allergic or sensitive to any substance, please inform the restaurant/bar staff.

Menu

STARTERS

Sea Bass Carpaccio

Asparagus , Lemon Verbena , Rye Bread , Fennel , Dill , Erba Sauce

Salmon Fish Pickled Tunny

Gingir, White Sesame, Satsuma

Pink Tuna Fish with Avocado

Lime Extract, Black Caviar, Chiniclav, Mexican Pepper, Kumquat Sauce

Rouge Salad with Curd Cheese

'Yedikule' Lettuce, Broad Beans, Garden Tomatoes, Roasted Beetroot, Olive Oi

Artichoke Salad with Truffle Sauce

Strawberries, Parmesan Cheese, Aragula

Chicory Salad

Baby Aragula, Sun Dried Tomatoes, Gorgonzola Cheese, Apple Balsemic Sauce

ENTREES

Frutti Fish Plate

Calamary, Shrimp, Sand Smelt Fish, Tartar Sauce with Turmeric and Lime

Steamed Mussels with Mustard Sauce

Garlic, Lime, Mexican Pepper, Charlotte Onion, Parsley, White wine

Pan-Fried Shrimps

'Trabzon' Butter, Coriander, Bisque Sauce, Colifornian Pepper

Fried Tempura Vegetable Plate

Fresh Asparagus, Zucchini, Baby eggplant, Sriracha Mayonnaise Sauce

Marinated Volgole with Wine Sauce

Goat Butter, Chives, Cherry Tomatoes and Garlic Sauce

MAIN COURSES

Beef Tenderloin on fire Wood Charcoal

Roasted Mushrooms, Potatoes Puree, Orchard Herbs, Black Pepper

Grilled Sea Bass

Celery Puree, Pickled Purple Onion, Asparagus, Chimichurri

Grilled Salmon

Artichoke Puree, Sauteed Spinach, Caramel Carrots, Mango Tequila Sauce

Logos Fish Sous Wide

Beluga Lentils, Baby Spinach, Mushroom, 

Butter, Lemon sauce

Linguine Vongole

White Wine, Garlic, Pepperoni Pepper,  Parsley

Spaghetti Chitarra

Shrimp, Calamary, Handmade Spagetti Chitara, Spicy Tomato Sauce

DESSERTS

Chocolate Terrine

Satsuma Sorbet, Gold Lief, Roasted Nuts Crunch

Puff Pastry

Lemon and Strawberry Cream, Blackberry Sorbet

Roasted Pistachio Baklava

with Ice Cream

Pavlova Dessert
Wine Menu
Share by: