APPETIZERS

COLD

“TEMPERAMENT” APPETIZER

homemade kulen (aged for 3 years), Njegus-style prosciutto, pork cracklings, beef prosciutto, breaded stuffed peppers, cottage cheese, cheese, kaymak, ajvar

PREMIUM CHEESE PLATTER

Monte Veronese, Caciotta al Tartufo, Gorgonzola Sovrano, Parmigiano Reggiano, Pecorino Romano, almond & apricot jam, onion & blueberry dip, red pepper jam

STEAK TARTARE FOR TWO

traditionally prepared in front of guests (optional) - butter, toast

BURRATA CHEESE

fresh vegetables, rocket salad - pesto sauce

BEEF CARPACCIO

flax seed bars, true dressing, mascarpone and truffle dressing, rocket salad pesto parmesan

TUNA TARTARE FOR TWO

chopped yellowfin tuna, avocado, sesame oil, soy sauce, black and white sesame, Togarashi spice

MAIN DISH SALADS

TURKEY STEAK

fresh mixed greens with apples, pomegranate, beetroot, roasted walnuts, Caesar dressing

SQUID SALAD

fresh mixed greens with apple, pomegrante, beetroot, truple - mustard dressing, roasted walnuts and grilled or deep fried squid

BEEFSTEAK SALAD

rocket salad with hazelnuts, flax seed bars, triple - mustard dressing, parmesan

SOUPS AND POTTAGES

CREAMY BEEFSTEAK SOUP

POTTAGE / SOUP OF THE DAY

TOMATO SOUP WITH SHRIMPS

SPICY TOMATO SOUP WITH SMOKED BACON

LENTED FOOD - OPTIONAL

WARM

GRILLED CHEESE

with vegetables, pepper salsa and flaxseed bars

BREADED STUFFED PEPPER

with aged kajmak and roasted almonds

BEEFSTEAK ROLLS

crispy rolls with beefsteak on ajvar cream with pumpkin seed sauce

BAKED CAMEMBERT

baked camembert, aronia jam, honey with baked walnuts, whole wheat rye bread

PRAWNS IN CRISPY CRUST

prawns in tempura panko crust with crispy caper and aromatic mayonnaise

MELANZANA

baked eggplant with goat cheese and parmesan

PREMIUM DRIED MEAT / 50GR

PROSCIUTTO “SAN DANIELE”

prosciutto San Daniele comes from the area of Friuli from the north of Italy, it is obtained exclusively from Italian pigs, it ages for at least 13 months and the obtained leg ripens under the influence of the Alp winds, which carry the scent of the resin, and from the other side Adriatic winds full of salt, this prosciutto has a unique flavor and texture

HOMEMADE PEPPERONI

smoked for 3 years; authentic hand cut product from Srem with a long tradition

BRESAOLA

Lombardy traditional beef prosciutto. The maturation process lasts 3 months, it is light in taste, purple in color, without fat, seasoned with sea salt, berries, cinnamon and nutmeg

PROSCIUTTO PATA NEGRA (IBERICO)

Iberian pork ham is more than food, this meat has a unique taste and aroma because these pigs eat only with what they find in nature

PREMIUM CHEESE / 100GR

MONTE VERONESE D’ALLEVO D.O.P.

hard cow's cheese from the Alps matured for up to 24 months

CACIOTTA AL TARTUFO

cheese made of half-boiled pasteurized milk, to which trues are added upon maturing

GORGONZOLA D.O.P. SOVRANO

cow’s cheese that originates from the environmentally protecred area of the Lombardia and Piemont, matured over 60 days which gives it gentle, creamy and sweet taste

PARMIGIANO REGGIANO

hard granulated cheese from Parma, obtained from cow's milk, aged at least one year in pieces of cheese weighing about 30 kilograms, it has a characteristic resinous crust on which the quality stamp of parmigiano reggiano is imprinted

PECORINO ROMANO

hard, semi-cooked cheese produced in the roman region around cities of Rome, Grosseto and Latina, it is produced only from full fat sheep's milk, aged for 80 days or more

PASTA AND RISOTTO

TRUFFLE AND BEEFSTEAK TORTELLINI

handmade pasta stuffed with cheese and truffles in parmesan sauce with beefsteak strips

CARBONARA TAGLIATELLE

homemade tagliatelle in cream parmesan sauce with bacon and egg yolk

PASTA WITH TRUFFLES

homemade pasta in truffle sauce with grated oil - cured truffle

GNOCCHI WITH CRISP VEAL

handmade gnocchi stued with cheese in a milk and demi - glace sauce, with crispy veal in tempura

PORCINI & PROSCIUTTO RISOTTO

porcini mushrooms, prosciutto, pears and porto wine

BEEFSTEAK RISOTTO WITH SOY SAUCE

creamy vegetable risotto enriched with steak in soy sauce

MILANESE RISOTTO

creamy risotto with saffron and prawns

MAIN DISHES

CHARCOAL GRILLED BARBEQUE

CHEF’S KEBABS

minced meat fingers with kaymak, urnebes salad and homemade bun

TRADITIONAL GOURMET FRITTERS DOUGHNUTS

spicy fritters, baked potatoes and kaymak

“TEMPERAMENT” MEAT PATTY FOR TWO

600g of minced beef with four types of cheese on a homemade bun next to double baked potatoes and kaymak with truffles

BUSHA BURGER

beef burger (meat comes from an indigenous Serbian cattle breed), French fries in a shell, Caesar dressing and sweet chili sauce, onion jam, smoked cheese and crispy bacon

AFFUMICATO CHICKEN

grilled chicken fillet with gnocchi in kajmak and smoked cheese sauce

SMOKED PORK STEAK

smoked pig steak, with sauted potatoes, waldorf salad and graten sauce

TURKEY MEAT STEAK

with prosciutto and smoked cheese, sous vide 4h

TURKEY MEAT WINER SCHNITZEL WITH BURRATA CHESSE

Turkey meat Wiener Schnitzel in a parmesan crust with mashed potatoes, burrata cheese, lemon dip and deep fried parsley leaves

MONASTERY CHICKEN

breaded and stuffed with prosciutto, cottage cheese and red pepper in walnut crust

TURKEY WITH MLINCI

baked turkey meat with homemade mlinci in gorgonzola sauce

PULLED PORK BURGER

marinated slow roasted pulled pork with baby potatoes, sweet and spicy sauce and Caesar dressing

CHEF’S MEDALLIONS

veal medallions with sauted asparagus, cheese sauce in puff pastry, basil oil and smoked pepper oil

BBQ RIBS

slow roasted pork ribs served with coleslaw salad and mashed potatoes

“TEMPERAMENT” GRILL FOR TWO

homemade minced meat fingers, fritters, BBQ sausages, chicken skewers, stuffed pork fillet, pork ribs, pancetta, veal medallions, grilled vegetables, baked potatoes and prawns

RIB EYE STEAK

with crunchy vegetables and baked potatoes in crust

SLOW-COOKED VEAL IN A CLAYPOT

slowly cooked veal in a claypot, dipped in charcoal

BEEFSTEAK WITH TRUFFLE SAUCE

with parmesan risotto

BEEFSTEAK WITH FRESH HERBS

pasta with garlic and olive oil

BEEFSTEAK WITH MLINCI

asparagus puree, demi glace sauce, creamy mlinci

BEEFSTEAK WITH FOREST MUSHROOMS

beefsteak with cheese sauce on a baked polenta with sauted wild mushrooms

KIEV CUTLET

deep - fried stuffed chicken fillet with flavored mascarpone cheese, creamy polenta with kajmak and truffle, crispy urnebes

DRY AGE

Dry meat harvesting is a natural process in which first class fresh
meat is being put off in
special freezers

RIB EYE WAGYU AUSTRALIA

a side dish of your choice

RIB EYE ARGENTINA

a side dish of your choice

FISH

TUNA ON CRISPY VEGETABLES

celery, carrots, zucchini, peppers

GRILLED SALMON

with black risotto and zucchini

SQUID PREPARED ON CHARCOAL

stuffed chard with couscos in flavored tomato sauce, marinade

STUFFED SALMON

salmon stued with dried tomatoes, olives and baby spinach, served with carrot puree and baked vegetables

PERCH FILLET

perch fillet with sauted potatoes, dried tomatoes and crispy bacon

SMOKED TROUT

smoked trout fillet, stued cannelloni with chard, cheese, leek and almond flakes

SALADS

HOMEMADE AJVAR

SHOPSKA SALAD

SERBIAN SALAD

TOMATOES WITH CHEESE

BECAR SALAD

pulled baked peppers, tomato, spring onion, cheese

CABBAGE SALAD

GREEK SALAD

MIXED GREENS

FRESH SPICY ROASTED PEPPER

ROCKET SALAD, CHERRY TOMATO, PARMESAN

BREAD

BASKET OF BREAD

selection of homemade bread

FLATBREAD

HOMEMADE WHOLE WHEAT BREAD

CORNBREAD

DESSERTS

WILD STRAWBERRY DUMPLING

wild strawberries and white chocolate semolina dumpling in vanilla sauce

NOISSETE CHEESECAKE

crispy chocolate and biscuit base, baked mascarpone and nougat creme, hazelnut mousse and caramelised hazelnuts

CHOCOLATE HAZELNUT DUMPLING

chocolate hazelnut semolina dumpling in chocolate sauce

PISTACHIO BAKLAVA

POPPY CAKE

gluten free poppy cake in white chocolate sauce with raspberry