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SPECIALITIES OF INTERNATIONAL CUISINE
COLD DISHES AND ENTRANS |
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thin sliced raw steaks, seasoned with olive oil and parmigiano, served with rocket, butter and toast |
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minced, raw beef steak, prepared with egg yolk and various spices, served with butter and toast |
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thinly sliced beef steak with grilled vegetables and rocket |
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lettuce with grilled chicken fillet, crunchy bacon, white bread croutons and Caesar dressing |
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fresh tomatoes with mozzarella cheese, seasoned with olive oil and basil |
BRIE CHEESE, BREADED FRIED |
690 din |
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breaded fried brie cheese with forest fruit sauce |
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slices of cheeses: Brie, Emmental, Gorgonzola, Parmagiano Reggiano, grilled smoked goat chees |
SPECIALITIES OF INTERNATIONAL CUISINE
MAIN COURSES |
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sosevi : peper (200,00), gorgonzola (200,00), tartufi (350,00), vrganji (200,00), senzarmen (400,00) |
DIANA FILLET MIGNON FLAMBE |
1600 din |
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flambeed fillet mignon with mushroom sauce prepared of three different kinds of mushrooms |
ARISTA ALFORNO FILLET MIGNON |
1600 din |
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marinated flambeed fillet mignon, with pea and rosemary sauce with almond puree |
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Sichuan, marinated, hot, chunks of young beef steak, with sautéed fresh vegetables and an oyster sauce, garnished with boiled rice |
SCALOPPINA AL LIMONE |
1100 din |
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thin veal steaks with creamy lime sauce |
CALABRESE VEAL CUTLET |
1200 din |
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veal cutlet, baked in the oven with goat cheese, olive and tomato, picante sauce |
TURKEY FILLET WITH TRUFFLES |
1200 din |
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grilled turkey fillets, with thinly sliced fresh mushrooms and chopped black truffles |
CHICKEN FILLET KHARA MASALA |
850 din |
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sautéed chicken fillet sticks with saffron and curry, garnished with grilled anise, sautéed apples and indian nuts |
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