MENU
MENU
APPETIZERS
Pata Negra
3150
Homemade traditional kulen
1600
Steak tartare
3100
Tuna tartare with cream and togarashi, crispy rice
1690
Mini paprika with selection of traditional Šumadija cheese
900
Goose liver, brioche homemade jam
3850
Veal carpaccio with tuna sauce
1650
Burrata with lettuce and cherry tomatoes
1650
Eggplant with mozzarella, parmesan and oven-baked tomatoes
1150
Candy shaped shrimps with basil in „Buzara“ sauce
1500
Cesar salad Prime
1050
PASTA
Traditional „Pljukanci“ pasta with fresh truffles
2350
Aglio olio pasta with prawns
2250
Ravioli with spinach and Ricotta cheese in San Marzano tomato cream sauce
1750
Orzo pasta with celery, trout and roasted shrimps
2200
Risotto with broccoli, white fish carpaccio and Mascarpone cream sauce
2100
Basmati rice with vegetables, sesame oil and crispy beed
2300
Risotto with porcini mushrooms and vegetables
1900
MAIN COURSES
Oil marinated Chef’s Magi Beef with truffle puree
3900
Prime traditional burger on crispy bread with sour cream, roasted pepper salad
1900
Black Angus meat balls with mild-spicy vegetables
2800
Beef neck with „mlinci“ in sour cream
2150
Grilled Iberico, mashed potatoes and pepper sauce 100g
1690
Grilled pork chop on polenta with garlic caper sauce
2350
Breef tagliata with Pata Negre lardo
3800
Crispy veal with arugula and cherry tomatoes
3550
FISH
Fresh fish per kg
9800
Adriatic Sea shrimps Kg
16000
Teriyaki salmon with tempura vegetables
2650
Grilled tuna
2750
MEAT
Wagyu steak per kg
55000
Black Angus steak per kg
21000
Couver
300
Food allergies and intolerances - Guests are welcome to inquire whether a dish contains specific ingredients.
DESSERTS
Sweet o'clock
Crispy crust made from almond flour and brown sugar, topped with homemade raspberry jam, white chocolate and Philadelphia cheese
850
On the tips of the fingers
Crispy puff pastry filled with vanilla cream and mango insert, served with raspberry jelly and mango caviar
800
The golden section
Roasted hazelnut and raspberry cake, with white chocolate cream, served on a crispy crust of hazelnuts and French biscuits
850
Simphony
Sacher cake made with flax seeds, vegan butter, chocolate powder and chickpeas, filled with homemade apricot jam
850
Rosalia
Gold chocolate cream with an insert of homemade pecan and tahini paste, served on an airy pistachio crust
850
Spark
White chocolate and Philadelphia cheese cake, with an insert of cherries cooked with maraschino, amaretto and tonka, served with pistachio crumble
850
Fuerte
Avocado cream with lemon and lime juice, served with yogurt sorbet, coconut spinach and homemade chestnut sweet
800
Chocolate sin
Chocolate caramel with a crunchy hazelnut insert, served on a crisp French butter biscuit and almond crust, with bits of edible gold
900
