Regular menu proposal

DAY 1.

-MONKFISH CARPACCIO O NA BED OF FRESH ARUGULA (BABY ROCKET SALAD)

-ROASTED SEA BASS CREAM SOUP

-TUNA FILLETS & TAGLIATELLE WITH VEGETABLES

-CHEESECAKE WITH CRANBERRY ICING

DAY 2.

-PATE FOIS GRAS

-ISTRIAN HOMEMADE PASTA WITH PROSCIUTTO AND RED RADICCHIO

-BEEF CHEEKS IN A DENSE PORTO WINE SAUCE WITH CELERY PUREE AND CARAMELIZED BABY CARROTS

-CASSATTA ICE DESSERT

DAY 3.

-MARINATED RED MULLET, FISH STEW JELLY, RED MULLET BONES FISH CHIPS

-SQUID TART WITH BAKED PRAWN SAUCE

-SEA BASS FILLET IN MEDITERRANEAN CRUST WITH BAKED PRAWNS, PROSECCO AND FRESH HERBS SAUCE, BABY POTATO SOTE WITH FRESH CHERRY TOMATOES, OLIVES AND ROSEMARY

-SEMIFREDDO DESSERT

DAY 4.

-DRY CURD COOTTAGE CHEESE SAUCE WITH BOLETUS MUSHROOMS RAVIOLI

-BAKED ROOTY VEGETABLES AND SQUASH CREAM SOUP WITH BREAD CROUTONS

-GRILLED VEAL TENDERLOIN WITH TRUFFLE SAUCE GNOCCHI

-WHITE CHOCOLATE MOUSSE WITH RASPBERRY AND ALMOND KROKANT

DAY 5.

-TUNA AND SHRIMP TARTAR
-SCALLOPS (SAINT JACQUES) AU GRATIN

-HVARSKA GREGADA (TRADITIONAL AUTHENTIC HVAR ISLAND FISH SPECIALTY)

-SWEET EGG FLAN DESSERT

DAY 6.

- ORIGINAL PAG ISLAND GOAT CHEESE IN OLIVE OIL WIT HOMEMADE ROSEMARY BREAD

-SPLIT PEA SOUP

- MEDITERRANEAN HERBS MARINATED LAMB CHOPS WITH BAKED POLENTA

-PEARS DRENCHED IN RED WINE SAUCE

DAY 7.

-SMOKED SALMON (LOX) CANAPE
-CODFISH STEW
-SALMON FILLET WITH SELECTION OF VEGETABLES AU GRATIN -WHITE CHOCOLATE AND STRAWBERRIES TIRAMISU

RARA AVIS VEGETERIAN MENU 2018. MENU 1.
-SMOKED TOFU SALAD
-SQUASH SOUP

-PUMPKIN GNOCCHI IN BOLETUS MUSHROOM SAUCE -CHEESECAKE WITH CRANBERRY ICING
MENU 2.
-OLIVE PATE

-CHEESE AND SESAME FILLED ZUCCHINI -CHANTERELLE MUSHROOM RISOTTO
- CASSATTA ICE DESSERT
MENU 3.

-CAPRESE SALAD WITH FRESH BASIL AND OLIVE PESTO -DALMATIAN STYLE TOMATO SAUCE WITH PASTA -VEGETABLE AND CABBAGE STEW
-SAMIFREDDO DESSERT

MENU 4.

-MARINATED VEGETABLES
-SPINACH AND FRESH CHEESE ROLLS -PUMPKIN AND CHIKPEAS SPICY STEW

- WHITE CHOCOLATE MOUSSE WITH RASPBERRY AND ALMOND KROKANT

MENU 5.

-ARUGULA (BABY ROCKET SALAD) WITH FLAVORED FETA CHEESE -BATATA CHIPS WITH GREEK YOGURT SAUCE
-FUSI (PASTA) WITH WILD ASPARAGUS AND SAFFRON
- SWEET EGG FLAN DESSERT

MENU 6.

-MARINATED TOMATOES WITH FRESH BASIL AND FIGS -BROAD BEAN CREAM SOUP
-ROASTED PEPPERS WITH YOUNG CHEESE AND PUMPKIN OIL - PEARS DRENCHED IN RED WINE SAUCE

MENU 7.

-BUCKWHEAT (SARACEN) AND CHIKPEAS SALAD -FLAVORED POLENTA WITH TOMATO SAUCE -ZUCCHINI AND MILLET CASSEROLE
- WHITE CHOCOLATE AND STRAWBERRIES TIRAMISU

BREAKFAST
BEVERAGES: WATER, COFFEE, TEA, FRESH SQUEEZED JUICE, GOAT AND COW

MILK, FRESH FRUIT & VEGETABLE SHAKES, YOGURTS

COLD DISHES: COOKED HAM, BAKED HAM, HOMEMADE SMOKED SAUSAGES AND BACON, HARD SALAMI, TURKEY HAM, MORTADELA SLICES

SELECTION OF CHEESE: EMENTAL CHEESE, GOUDA CHEESE, EDAMER CHEESE, HOMEMADE YOUNG CHEESE

SPREADS: BUTTER, PEANUT BUTTER, SELECTION OF FRUIT JAMS, CREAM CHEESE, FRESH CREAM, TUNA PATE

WARM DISHES: BOILED EGGS, SUNNY SIDE UP FRIED EGGS, POACHED EGGS, VARIOUS OMELETS, GRILLED VEGETABLES, FRIED BACON, TOASTS, CROISSANTS AND VARIOUS BUN ROLLS

SELECTION OF CEREALS: CORN FLAKES, OAT FLAKES, CHOCOLATE CEREALS, FRUIT CEREALS

SELECTION OF FRESH SEASON FRUIT