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