Meals

• Cold starters 
• Soups 
• Warm starters
• Pasta
• Grilled dishes and meat on the spit
• Dishes à la carte
• Fish
• Side dishes and salads
• Desserts
• Cheeses
• Vegetarian dishes

Cold starters

• COLD PLATTER “OKRUGLJAK” STYLE
› Dalmatian prosciutto, Slavonian kulen (salami spiced with paprika and garlic), home-produced ham, cheese from the island of Pag, fresh cheese (similar to cottage cheese)

• DALAMATIAN PROSCIUTTO WITH OLIVES

• HOME-PRODUCED COOKED HAM WITH HORSERADISH

• SLAVONIAN KULEN
› Salami spiced with paprika and garlic

• HOMEMADE GOOSE LIVER ON MEAT JELLY
› Roasted goose liver, meat jelly, served with butter and toast

• STEAK TARTAR
› Finely minced and spiced beefsteak, served with butter and toast

• CARPACCIO OF BEEF FILLET
› Thin slices of beef fillet in olive oil, balsamic vinegar, spices, lemon juice, capers and grated cheese, served with butter and toast

• TUNA CARPACCIO
› Thin slices of tuna in spices, lemon juice, grated cheese, arugula, grated horseradish, soy sauce, olive oil and balsamic vinegar, served with butter and toast

• SMOKED SALMON
› Smoked salmon with lemon, served with butter and toast

• SCAMPI COCKTAIL
› Boiled scampi, Julienne salad, cocktail sauce and lemon, served with butter and toast

• CAPRESE
› Mozzarella cheese, fresh tomatoes, basil, spices, olive oil and balsamic vinegar 

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Soups

• BEEF SOUP WITH HOMEMADE NOODLES

• SOUP FROM ZAGORJE

• CREAM OF VEGETABLES SOUP

• WILD MUSHROOM SOUP

• BUTTON MUSHROOM SOUP

• FRENCH ONION SOUP

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Warm starters

• ŠTRUKLI FROM ZAGORJE AU GRATIN
› Thinly spread dough filled with fresh cheese and baked with cream, preparation 20 minutes

• SPINACH STRUDEL
› Thinly spread dough filled with fresh cheese and spinach, and baked with cream

• GRILLED OR BREADED BUTTON MUSHROOMS OR OYSTER MUSHROOMS
› Served with Tartar Sauce

• CHICKEN LIVER “CUOCO D’ORO”
› Braised liver, button mushrooms, mustard, ajvar (pepper relish) and tomato

• SCALLOPS AU GRATIN (1 piece)
› Baked scallops with a fine herb sauce, served with Hollandaise Sauce

• SCAMPI BONBONS
› Shelled scampi in spiced butter with Pernaud Ricard, ball-shaped, breaded, with tomato sauce and courgettes

• BREADED FROGS’ LEGS
› Frogs’ legs coated in breadcrumbs and fried, served with Tartar Sauce

• SNAILS AU GRATIN
› Braised snails au gratin with spiced butter, served with Hollandaise Sauce

• COLD-WARM SCAMPI SALAD
› Shelled scampi, fried peppers and button mushrooms on a bed of dressed green salads with croutons

• COLD-WARM GOOSE-LIVER SALAD
› Fried slices of liver, courgette, pepper, button mushrooms on a bed of dressed green salads with croutons 

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Pasta

• GREEN TAGLIATELLE WITH SCAMPI
› Scampi, olive oil, garlic, capers, spices, wine and cream or tomato concasse
• GNOCCHI IN GORGONZOLA SAUCE
› Homemade gnocchi, gorgonzola sauce
• TAGLIATELLE WITH TRUFFLES
› Truffles, cream, spices
• GREEN TAGLIATELLE WITH SALMON
› Salmon, olive oil, white wine, garlic, capers, spices and cream
• TAGLIATELLE WITH SCALLOPS
› Scallops, olive oil, white wine, garlic, capers, spices and cream
• SPAGHETTI AGLIO E OLIO
› Olive oil, garlic, chilli pepper and parsley 

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Grilled dishes and meat on the spit

• CROATIAN PLATTER  (FOR TWO)
› Beefsteak, rump steak, pork tenderloin, veal medallion, turkey fillet, served with baked potato halves

• MIXED GRILL (FOR TWO)
› Ražnjići (pieces of veal on a skewer), čevapčići (minced meat fingers), pork cutlet, pljeskavica (meat patty), pečenica (sausage), bacon, served with baked potato halves

• RUMP STEAK “OKRUGLJAK” STYLE
› Rump steak, onion rings, tomatoes and grilled button mushrooms, served with bakedpotato halves

• GRILLED BEEFSTEAK
› Maitre d’Hotel butter, served with butter-sautéed vegetables

• GRILLED PORK TENDERLOIN
› Served with baked potato halves

• GRILLED VEAL CUTLET
› Served with baked potato halves

• RAŽNJIĆI
› Pieces of veal on a skewer, served with French fries

• ČEVAPČIĆI
› Minced meat fingers, served with French fries

• PLJESKAVICA STUFFED WITH CREAM CHEESE
› Meat patty filled with cream cheese and served with French fries

• LAMB ON THE SPIT 1kg

• DUCK ON THE SPIT 1kg

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Dishes à la carte

• CHATEAUBRIAND “BOUQUETIERE” (FOR TWO)
› Grilled beef tenderloin fillet, Bearnaise Sauce, served with butter-sautéed vegetables and pieces of fruit on a stick

• TOURNEDO “ROSSINI”
› Grilled twin medallions of tenderloin, with goose liver, button mushrooms and red wine

• BEEFSTEAK IN TRUFFLE SAUCE
› Served with small, thin carrot pancakes

• BEEFSTEAK IN THREE-PEPPER SAUCE
› Beurre Blanc Sauce with three types of pepper, small, thin carrot pancakes

• BEEFSTEAK ON A BED OF ARUGULA
› Thin slices of beefsteak served on a bed of arugula salad, and Grana Padano cheese

• PRŽOLICA (BRAISED STEAK DALMATIAN STYLE)
› Grilled baby beef rump steak, Swiss chard Dalmatian style

• VEAL MEDALLIONS IN TRUFFLE SAUCE
› Served with homemade noodles with courgettes, or gnocchi

• VEAL MEDALLIONS IN BUTTON MUSHROOM SAUCE
› Served with potato croquettes or gnocchi

• VEAL MEDALLIONS IN PROSCIUTTO AND SAGE SAUCE
› Served with potato croquettes or gnocchi

• VEAL SCALLOPS (SAUTEED, VIENNESE OR PARISIAN STYLE)
› Veal scallops prepared to your taste, served with French fries, or butter-sautéed vegetables

• VEAL SCALLOP “MLINOVI” STYLE
› Veal scallop filled with ham and cheese, sautéed in a pan, served with baked potato halves

• VEAL SCALLOP ZAGREB STYLE
› Veal scallop filled with ham and cheese, rolled in breadcrumbs and fried, French fries or  butter-sautéed vegetables

• STUFFED FILLET “OKRUGLJAK” STYLE
› Fillet of pork steak stuffed with slices of prosciutto and cheese, served with homemade gnocchi or potato croquettes

• TURKEY MEDALLIONS IN FINE HERB SAUCE
› Served with homemade noodles with courgettes or gnocchi

• ROLLED TURKEY BREASTS WITH BASIL AND SESAME
› Turkey breasts filled with basil and carrots, rolled in sesame seeds and fried, served with grilled vegetables and Remoulade Sauce

• GRILLED TURKEY FILLET
› Served with grilled vegetables

• SALTIMBOCCA ALLA ROMANA
› Two veal scallops with prosciutto, butter, wine and sage, served with boiled potato barrels and butter-sautéed vegetables

• VENISON MEDALLIONS HUNTER’S STYLE
› Porcini mushroom sauce with chicken liver and bacon, served with bread dumplings 

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Fish

• FRESH FISH FROM THE ADRIATIC, GRILLED OR BOILED

• FRESH GRILLED TROUT

• FRESH GRILLED SQUID FROM THE ADRIATIC

• GRILLED OR FRIED SQUID
› Served with Swiss chard and potatoes Dalmatian style, or French fries

• SEA BASS FILLETS IN SAFFRON SAUCE WITH SCAMPI
› Sea bass fillets, saffron sauce with scampi, boiled potato barrels and butter-sautéed spinach

• GILTHEAD FILLETS IN DILL SAUCE
› Served with butter-sautéed broccoli and carrots

• ANGLER FILLETS IN WHITE WINE SAUCE
› Served with spinach and boiled potato barrels

• SALMON STEAK IN SPARKLING WINE SAUCE
› Sparkling wine and caviar sauce, asparagus and cream, served with boiled potato barrels

• SCAMPI SKEWERS “CARDINALE”
› Shelled scampi rolled in prosciutto and grilled, served with vegetable risotto 

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Side dishes and salads

• ASSORTED SIDE DISHES

• SELECTION OF SEASONAL SALADS

• GRILLED VEGETABLES

• BUTTER-SAUTÉED VEGETABLES

• BAKED BEAN CASSEROLE

• BAKED PEPPERS (SEASONAL)

• ARUGULA SALAD

• LARGE MIXED SALAD

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Desserts

• DAILY SELECTION OF STRUDELS

• ROŽATA (CRÈME CARAMEL) FROM DUBROVNIK

• TIRAMISU

• PANCAKES FILLED WITH WALNUTS, CHOCOLATE OR JAM

• PANCAKES FILLED WITH FRESH CHEESE AU GRATIN

• “CREPES SUZETTE”

• PANNA COTTA WITH RASPBERRY SAUCE

• PROFITEROLES WITH ICE CREAM

• ICE CREAM CUP “OKRUGLJAK” STYLE

• ASSORTED ICE CREAMS WITH WHIPPED CREAM

• WINE CUSTARD

• CHOICE OF SEASONAL FRUIT

• SORBET

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Cheeses

• CHEESE FROM THE ISLAND OF PAG

• CHEESE FROM LIVNO

• SELECTION OF LOCAL CHEESES

• FRESH CHEESE (SIMILAR TO COTTAGE CHEESE) WITH CRÈME FRAÎCHE

• GOAT CHEESE

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Vegetarian dishes

• MILLET SOUP (MISO)

• SEITAN A LA WILD

• SEITAN WITH PORCINI MUSHROOMS AND PINE KERNELS

• TOFU WITH VEGETABLES

• FRIED AND BOILED VEGETABLES WITH SOY SAUCE