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The Palace Restaurant’s cuisine reflects its farm-to-table philosophy, featuring as many local ingredients as possible. At this Forbes Travel Guide Recommended restaurant, expect dishes and flavor combinations that mirror chef Matthew Beaudin’s experience working in New Orleans, Rwanda, Hong Kong and the Caribbean. The lunch and room-service menu is more staid than the dinner menu, featuring foods that are manageable to eat at a business lunch, such as a roasted chicken cobb salad, a cheese and charcuterie plate, a three-cheese grilled cheese sandwich with tomato soup and an Italian Panini. The dinner menu is seasonal and a mix of traditional favorites like Dover Sole prepared tableside and more adventurous creations, such as poached jumbo asparagus, shaved into fettuccini noodles with truffle butter and shaved parmesan.