Menu

APPETIZERS

OYSTER MUSHROOMS
895
HUMMUS AND PAPADUM
995
OVEN BAKED FETA CHEESE
895
ZUCCHINI FRITTERS
895
CRISPY ROLL-PIES (creamy spinach and smoked cheese)
795
BRUSCHETTA WITH HARISSA AND SJENIČKI CHEESE
795
BAO BUNS with duck
1490
GRILLED DUCK LIVER 100gr (with cashew puree with orange salsa and dijon mustard in grain)
3300
STEAK TARTARE IN BONE MARROW
1995
SELECTION OF ARTISANAL MEAT PROSUCTS (prosciutto, budjola, nduja, sremska sausage, fruska sausage with peppercorn, white sausage)
1095
CRISPY CALAMARY
995

SOUPS

SALADS

BISTRO SALAD (mix saald with bacon, suny side up egg, har yelow cheese and gouda)
990
JAPANESE SALAD WITH PANKO CHICKEN, PEANUTS AND CORIANDER
1195
BEETROOT SALAD
1095
CHEF’S SALAD
695
COLESLOW SALAD
595

MAIN COURSE

SHAKSHOUKA (baked vegetables in harissa sauce with egg, “mesanac” cheese and coriander)
1195
BLACK RISOTTO WITH CUTTLEFISH
1695
HOMEMADE PAPPARDELLE WITH FOREST MUSHROOMS
1155
BAKED EGGPLANT (hoisin sauce, with lentil, cilantro and cherry salsa, vegan cashew cheese, crispy chickpea and coriander)
1195
BAKED SWEET POTATO (peanut butter and miso paste marinade, baby sinach salad with honey mustard dressing)
995
LASAGNA AL RAGU
1595
PARMIGIANA DI ZUCCHINE
1295
CEVAPI
1395
VEAL WITH CREAMY SPINACH AND KAJMAK
2590
BRODET
1800
MAKAO SALMON (basmati rice, broccoli with tahini sauce)
2795
BEEF TENDERLOAN IN FIG SAUCE, WITH BABY SPINACH
3295
NOODLES STIR FRY WITH VEGETABLES AND CORIANDER

(add: chicken 1395 or shrimps and calamari 1595)
1195
THAI CURRY WITH VEGETABLES AND CORIANDER

(add: chicken 1595 or shrimps 1795)
1295

DESSERTS