DOCSLIB.ORG

081716 Truffle Pig Dinner

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
081716 Truffle Pig Dinner SMALL PLATES LARGE PLATES TRUFFLE PIG FRIES…shaved grana / fines herbes / white truffle oil…10 BOLOGNESE MEDITERRANEAN STYLE MARINATED OLIVES…5 artisan pappardelle / colorado lamb + beef / shaved grana padano…21 MARCONA ALMONDS…white truffle oil / smoked sea salt…6 WILD MUSHROOM RISOTTO ROASTED RED PEPPER / WHITE BEAN HUMMUS roasted red pepper / smoked sea salt / crudité vegetables / crispy lavash…9 braised chard / shaved grana / truffle oil…19 DINNER GRILLED + CHILLED ASPARAGUS SPEARS SUMMER 2016 shaved gruyere / wildflower honey / lavender…11 PAN SEARED CHICKEN BREAST ² ² ² ² ² garlic mashers / haricot vert / roasted cippolinis onions / pan jus…27 SHISHITO PEPPERS…soy glaze / mirin / sesame seeds…6 SOUP LOBSTER MAC + CHEESE…grilled crostini…13 HEIRLOOM GAZPACHO HONEY SMOTHERED BUTTERMILK FRIED CHICKEN STREET TACOS [3] lime sea salt / basil oil…6 / 10 sweet potato mash / corn + tomato relish / lavender honey…21 Pulled pork / corn tortillas / house slaw / cotija cheese / truffle pig ‘q’ / fresh lime…9 ² ² ² ² ² BACON WRAPPED DATES SIDES chorizo + chevre stuffed medjools / fresh serrano / port drizzle…12 CHILEAN SEA BASS sweet potato mashers sake + soy marinade / jasmine rice / asparagus + wild mushrooms BRAISED PIG WINGS…sweet mountain ‘q’ / spicy asian slaw…13 toasted brown sugar…7 topped with green onions + pickled ginger + daikon radish…34 DOUBLE CUT SMOKED BACON SLAB…chimichurri / toasted baguette…11 savory cornbread CHARCUTERIE BOARD sweet corn butter…4 PAN SEARED ATLANTIC SALMON assorted meats + cheeses + fig jam / dried fruit / truffled marconas / cornichons / date bread…24 baby summer squash / moroccan cous cous brussel sprout hash corn + white bean succotash / blackberry-chipotle compote…28 red pepper / bacon / fingerlings…8 grilled cob corn GRILLED DOUBLE CUT PORK CHOP SALADS chipotle + lime butter…6 sweet potato mash / braised greens / cherry demi…31 add: chicken…7 pulled pork…5 salmon…8 steak…11 summer peas mint butter…7 STEAK FRITES CAESAR 8oz flatiron / chimichurri / house fries / truffle tomato demi…27 romaine hearts / white anchovy / garlic croutons + parmesan crisp…12 ² ² ² ² ² GRILLED ½ POUND “KOBE” BURGER STRAWBERRY + GOAT CHEESE SPLITS aged white cheddar / shaved black truffle / toasted brioche mixed greens / toasted pumpkin seeds / golden raisins / balsamic vinaigrette…15 PLATES…$3 bacon jam / watercress / truffle fries / truffled tomato demi…25 Please inform your server if you would like an additional plate to split at the table at no charge ONE ORDER OF OUR HOUSE CORNBREAD IS SERVED COMPLIMENTARY TOMATO + BURRATA CHECKS heirlooms / creamy burrata / toasted pine nuts / honey drizzle / basil oil / balsamic reduction…18 Splitting checks requires valuable time from our WITH THE ORDER OF DINNER ENTRÉES. service staff. Please inform your server when you are seated if you would like separate checks so we can ADDITIONAL CORNBREAD IS AVAILABLE AS A SIDE. accommodate your needs as expeditiously as possible while not diluting our focus on other guests COMPLIMENTARY VALET PARKING AT ONE STEAMBOAT PLACE Truffle Pig prides itself in using the freshest ingredients available to us. Our meats and fish have been selectively sourced to meet the most optimal sustainability standards available. Please notify your server of any allergies before ordering, as all ingredients are not listed. Our meats are cooked to order. Consuming raw or undercooked meat my increase your risk of food borne illness. Due to the concerns of potential cross-contamination, we are unable to guarantee a 100% allergy free zone in our kitchen. However, we will do our best to accommodate your dietary needs. A 20% service charge may be added to parties of 6 or more, as well as to any “to-go” orders. 070815 .
Load more

Recommended publications
  • Truffle Guide 2016 the FOUR ITALIAN TRUFFLES
    ITALFOODS Truffle guide 2016 THE FOUR ITALIAN TRUFFLES WHITE TRUFFLES (Tuber Magnatum Pico) The white truffle is the most rare and precious of all truffles. It is picked only between the months of September and December in the town of Alba in the Piemonte region. The smooth, yellow surface of the truffle hides an interior that varies from brown to pale hazelnut with thin, light veins. Its unmistakable aroma is extremely intense, yet delicate. The key to its use is to use it raw. The classic combination would be egg paparadelle tossed with butter, the best grated Parmigiano Reggiano cheese, and then at the end the White Truffle thinly shaved on top. Preferably at tableside for dramatic effect. BLACK WINTER TRUFFLES (Tuber Melanosporum Vitt) This “black diamond” can be found as far as 20 inches under the ground, near oak trees, hornbeams, and hazelnut trees. It is picked in the Umbrian region of Italy between December and March. Its surface is black and wrinkled, with minute warts and its pulp is a purplish black with numerous, thin veins. Best tossed with warm olive oil and seasoning to taste. BIANCHETTO TRUFFLES (Tuber Albidum Pico) The season for picking the Bianchetto truffles, which is the smallest of the truffles, is between the months of January and April. They are whitish in color, while the pulp is a pale hazelnut with white veins. Their taste is sharp, but added to butter or olive oil, they tend to taste very similar to the precious white truffles. BLACK SUMMER TRUFFLES (Tuber Aestivum Vitt) The easy availability of these truffles makes them the most widely used.
    [Show full text]
  • Corylus Avellana
    Annals of Microbiology (2019) 69:553–565 https://doi.org/10.1007/s13213-019-1445-4 ORIGINAL ARTICLE Chinese white truffles shape the ectomycorrhizal microbial communities of Corylus avellana Mei Yang1 & Jie Zou2,3 & Chengyi Liu1 & Yujun Xiao1 & Xiaoping Zhang2,3 & Lijuan Yan4 & Lei Ye2 & Ping Tang1 & Xiaolin Li2 Received: 29 October 2018 /Accepted: 30 January 2019 /Published online: 14 February 2019 # Università degli studi di Milano 2019 Abstract Here, we investigated the influence of Chinese white truffle (Tuber panzhihuanense) symbioses on the microbial communities associated with Corylus avellana during the early development stage of symbiosis. The microbial communities associated with ectomycorrhizae, and associated with roots without T. panzhihuanense colonization, were determined via high-throughput sequencing of bacterial 16S rRNA genes and fungal ITS genes. Microbial community diversity was higher in the communities associated with the ectomycorrhizae than in the control treatment. Further, bacterial and fungal community structures were different in samples containing T. panzhihuanense in association with C. avellana compared to the control samples. In particular, the bacterial genera Rhizobium, Pedomicrobium,andHerbiconiux were more abundant in the ectomycorrhizae, in addition to the fungal genus Monographella. Moreover, there were clear differences in some physicochemical properties among the rhizosphere soils of the two treatments. Statistical analyses indicated that soil properties including exchangeable magnesium and exchange- able calcium prominently influenced microbial community structure. Lastly, inference of bacterial metabolic functions indicated that sugar and protein metabolism functions were significantly more enriched in the communities associated with the ectomycorrhizae from C. avellana mycorrhized with T. panzhihuanense compared to communities from roots of cultivated C.
    [Show full text]
  • Truffles and False Truffles: a Primer by Britt A
    Two views of Tuber canaliculatum. Photos: John Plschke III. Truffles and False Truffles: A Primer by Britt A. Bunyard; photos by John Plischke III Nothing in biology makes sense except in the light of evolution. —Theodosius Dobzhansky (1900–1979) Truffles have been the stuff of legend and culinary delight for genus of the most highly prized species of truffles.) As with every- centuries, even millennia. Historically, all mushrooms have been thing in nature, though, there is a reason. regarded with mystery or suspicion due mostly to their habit of materializing overnight (completely unlike other “plants”) and Form follows function: the convoluted hymenium often in rings (which was clearly the work of dancing fairies). Truffles are curiouser still in that they develop entirely under- Although it may not be obvious upon first inspection, species of ground. Theophrastus (372–287 B.C.) is credited with the earli- truffle are most closely related to members of the order Pezizales, est authorship of the group; he considered them the strangest of which includes Peziza, the eyelash fungus (Scutellinia scutellata), all plants (you will recall that, until fairly recently, fungi were and the beautiful scarlet cup (Sarcoscypha coccinea). But how did classified as plants) because they lack any plantlike features, in- members of the genus Tuber and their relatives go from a flattened cluding roots. morphology and epigeous (above ground) growth habit to highly When we think of truffles, we hardly get an image of the convoluted and hypogeous (subterranean)? In his terrific book typical fungus fruitbody, much less that of a mushroom. Not The Fifth Kingdom, Bryce Kendrick illustrates the evolutionary classified with true mushrooms (the Basidiomycetes), the truffles sequence from a flattened, above-ground cup like Peziza that likely possess sac-like spore producing structures (the ascus; plural gave rise to fungi that were increasingly convoluted like Genea.
    [Show full text]
  • What Is a Truffle? Why Do Truffles Smell?
    Truffle Q & A by Alana McGee- Often called diamonds of the culinary world, truffles are edible fungi that grow underground, and are considered to be a delicacy because of their intense and unique characteristics and aromas. Truffles are often shaved on top of food prior to serving, but they also are used to infuse flavors into dishes. Along with caviar, saffron, and matsutake mushrooms, truffles are considered one of the most highly sought after, rare, and expensive foods in the world. What is a truffle? Truffles are the fruiting bodies (spore-bearing mechanisms) of underground mushrooms. The actual fungus from which the truffles grow are formed by an underground network of mycelium in a symbiotic relationship with a host plant. This mutually beneficial arrangement occurs when the fungal mycelium and the root cells of the plant grow together to create mycorrhizae. The plant provides sugars to the fungus through photosynthesis, and the fungus provides the plant with minerals, water, and other nutrients from the soil that it could not get by itself. Why do truffles smell? Unlike mushrooms above ground, truffles rely entirely on animals to eat them as a means of spore dispersal. That is how truffle fungi spread and reproduce. And how do they do that exactly? Well, by smelling good of course! As truffles mature they develop odors and send off gasses and pheromones that signal to the surrounding wildlife that there is something tasty hidden under the soil. We like to eat them for the same reasons a chipmunk might. Are there many types of truffles? Yes.
    [Show full text]
  • Current Status of Truffle Cultivation: Recent Results and Future Perspectives ______Alessandra Zambonelli1, Mirco Iotti1, Ian Hall2
    A. Zambonelli, M. Iotti, I. Hall Micologia Italiana vol. 44 (2015) ISSN 2465-311X DOI: 10.6092/issn.2465-311X/5593 Current status of truffle cultivation: recent results and future perspectives ________________________________________________________________________________ Alessandra Zambonelli1, Mirco Iotti1, Ian Hall2 1Department of Agricultural Science, Bologna University, viale Fanin 46, 40127 Bologna Italy 2 Truffles & Mushrooms (Consulting) Ltd, P.O. Box 268, Dunedin, New Zealand Correspondig Author M. Iotti e-mail: [email protected] Abstract In this review the current status of truffle cultivation in Europe and outside Europe is reported. While the cultivation of Tuber melanosporum (Périgord black truffle), Tuber aestivum (summer or Burgundy truffle) and Tuber borchii (bianchetto truffle) gave good results, only the Italian white truffle (Tuber magnatum), which is the most expensive, has yet to be successfully cultivated. In future a revolutionary approach to truffle cultivation would be the application of mycelial inoculation techniques for producing Tuber infected plants which will allow to select the fungal strains adapted to specific climatic, edaphic conditions and hosts. The new insights which will be gained by the extensive Tuber genome sequencing programme will also help to improve truffle cultivation techniques. Keywords: Tuber melanosporum; Tuber magnatum; Tuber borchii; Tuber aestivum; cultivation; mycelial inoculation Riassunto I tartufi sono funghi ascomiceti appartenenti all’ordine delle Pezizales anche se molti ricercatori considerano “veri tartufi” solo le specie apparteneti al genere Tuber, che comprende le specie di maggiore interesse gastronomico e commerciale quali Tuber melanosporum (tartufo nero pregiato), Tuber magnatum (tartufo bianco pregiato), Tuber aestivum (tartufo estivo o uncinato) e Tuber borchii (tartufo bianchetto). L’elevato valore economico di questi tartufi ha suscitato grande interesse riguardo la loro coltivazione fin dal lontano rinascimento.
    [Show full text]
  • Truffle Farming in North America
    Examples of Truffle Cultivation Working with Riparian Habitat Restoration and Preservation Charles K. Lefevre, Ph.D. New World Truffieres, Inc. Oregon Truffle Festival, LLC What Are Truffles? • Mushrooms that “fruit” underground and depend on animals to disperse their spores • Celebrated delicacies for millennia • They are among the world’s most expensive foods • Most originate in the wild, but three valuable European species are domesticated and are grown on farms throughout the world What Is Their Appeal? • The likelihood of their reproductive success is a function of their ability to entice animals to locate and consume them • Produce strong, attractive aromas to capture attention of passing animals • Androstenol and other musky compounds French Truffle Production Trend 1900-2000 Driving Forces: • Phylloxera • Urbanization Current Annual U.S. Import volume: 15-20 tons Price Trend:1960-2000 The Human-Truffle Connection • Truffles are among those organisms that thrive in human- created environments • Urban migration and industrialization have caused the decline of truffles not by destroying truffle habitat directly, but by eliminating forms of traditional agriculture that created new truffle habitat • Truffles are the kind of disturbance-loving organisms that we can grow Ectomycorrhizae: Beneficial Symbiosis Between the Truffle Fungus and Host Tree Roots Inoculated Seedlings • Produced by five companies in the U.S. and Canada planting ~200 acres annually • ~3000 acres planted per year globally • Cultivated black truffle production now
    [Show full text]
  • Tuber Magnatum Pico Produced Following the INRAE/ROBIN Process Under License and Quality Control of INRAE
    ROBIN pépinières ROBIN® TRUFFLE PLANT Mycorrhiza with Tuber magnatum Pico Produced following the INRAE/ROBIN process under license and quality control of INRAE Controlled Production of White Truffle A world first ! Robin pépinières Presentation Robin Pépinières, Saint Laurent du Cros site (05500) he ROBIN pépinières nurseries were founded by Max Robin in 1948 in Saint Laurent du Cros in the Hautes-Alpes department. Given the geographical location and local demand, Max TROBIN specialised first of all in the production of forest plants for mountain reforestation. Very quickly he developed innovative solutions such as the first ROBIN ANTI-CHIGNON® pots to improve the performance of his plants. Joined by his son Bruno in 1980, then by his two daughters Christine and Cécile, in 1988 the ROBIN family created a controlled mycorrhization laboratory in Saint Laurent du Cros, with the help of ANVAR (French national agency Max ROBIN in 1950. for the development of research). In this state-of-the-art laboratory and thanks to qualified and competent personnel, ROBIN pépinières very quickly mastered all the stages of controlled mycorrhization. Additionally, they are equipped with production greenhouses and acclimatisation devices for the proper development of young mycorrhizal plants at Pépinières ROBIN’s 2nd production site located in Valernes in the Alpes de Haute Provence department. ® One of our ROBIN truffle oak production greenhouses on our Valernes farm (04200) 2 Bruno, Cécile and Christine Robin with part of the ROBIN pépinières team. For more than thirty years, ROBIN pépinières have thus been producing mycorrhizal plants under controlled conditions with many fungi, and in particular: - HIGH-PERFORMANCE CONTROLLED MYCORRHIZAL PLANTS®: the association of selected strains of fungi on the roots of young forest plants makes it possible to very significantly improve the recovery and growth performance at forest plantation sites.
    [Show full text]
  • Fine Truffle Specialties Sid Wainer & Son® 1
    FINE TRUFFLE SPECIALTIES SID WAINER & SON® 1 ® Fine Truffle Specialties At Sid Wainer & Son, we are committed to working with the most authentic and distinguished quality producers. We are excited to announce our partnership with Urbani Truffles USA, the leader in the fresh and preserved truffle industry. This partnership represents a combined 300 years of expert knowledge and passion for fresh truffles, and truffle specialty products. As a premier distributor of authentic Urbani truffle products, we guarantee only the finest truffle specialties; brought to you by Urbani and delivered to you by Sid Wainer & Son. Allie Wainer 2 SID WAINER & SON® FINE TRUFFLE SPECIALTIES FINE TRUFFLE SPECIALTIES SID WAINER & SON® 3 OILS Through the natural use of authentic, genuine truffles, olive oil gains an intense and unique fragrance, and pasta or rice become incomparable. A few drops of truffle olive oil to meat or fish is the perfect final touch for an unforgettable dish. The main characteristic which distinguishes Urbani Truffle Infused Oils from other oils in the market is that in time, the aroma will remain firm and equally intense without losing its scent. BLACK TRUFFLE FLAVORED WHITE TRUFFLE FLAVORED OLIVE OIL OLIVE OIL #347460 12/55 ml #347470 12/55 ml #347450 6/250 ml #346240 6/250 ml SALT Using the finest Atlantic gray sea salt and authentic Italian truffles, this is a simple but precious ingredient to elevate any specialty dish. BLACK TRUFFLE SALT WHITE TRUFFLE SALT #347740 12/3.5 oz #347750 12/3.5 oz PEELINGS The world’s finest truffles conveniently preserved and jarred.
    [Show full text]
  • Dec. 11 Wine Dinner
    FOR IMMEDIATE RELEASE For more information, chef interviews and demos, contact: Kimberly Winter Stern, KSquared Communications & Public Relations, (913) 449-4294; [email protected] Katie Van Luchene, KSquared Communications & Public Relations, (913) 485-1059, [email protected] FARINA’S EXECUTIVE CHEF MICHAEL SMITH PLANS SPECTACULAR DECEMBER 11 WINE DINNER FEATURING GUEST CHEFS MICHAEL KRAMER AND WALLY ACRE ____________________________________________________ James Beard Award-winning Chef Smith invites acclaimed chefs from Greenville, South Carolina and Memphis to join him in presenting a few of his favorite things, including prized white and black truffles from Alba, Italy, Ossetra caviar, outstanding Piedmont wines and three grand cru Champagnes. WHO Farina WHAT Michael Smith Wine Dinner Series Presents: Holiday Wish List Dinner WHEN 6 p.m. Hors d’oeuvres + Champagne/7 p.m. Seated Dinner Wednesday, December 11, 2019 WHERE Farina, 19 W. 19th St., Kansas City, Missouri 64108 COST $250 per person (plus tax and gratuity) RSVP Reservations required: [email protected] OR call 816-842-2205. This event will sell out quickly. Chef Michael Smith is making holiday shopping for Kansas City food and wine aficionados extra delicious by sharing a few of his favorite things in an extraordinary dinner at his popular Modern Italian restaurant in the Crossroads Arts District. And to make the evening especially merry and bright, the James Beard Award-winning chef is bringing two award-winning chefs—Michael Kramer of Jianna’s in Greenville, South Carolina, and Wally Joe of Acre Restaurant in Memphis— to help him celebrate the truffles of Alba, Italy, and the wines of Piedmont.
    [Show full text]
  • Effects of Some Environmental Parameters on Mycelia Growth of Finnish Truffle Tuber Maculatum
    International Journal of Engineering and Applied Sciences (IJEAS) ISSN: 2394-3661, Volume-3, Issue-8, August 2016 Effects of some environmental parameters on Mycelia Growth of Finnish truffle Tuber Maculatum Matab Nadim, Neila Saidi, Ibrahim W. Hasani, YY El Banna, Omar Samir, M. El Haj Assad, Salem Shamekh and commercial value [4-5].Tuber brochii vittad, commonly Abstract– The effects of some environmental parameters called Bianchetto truffle the only truffle species with such as, carbon source, temperature, pH, salinity and growth commercial value found naturally in Finland [6]. Tuber media on the mycelial growth of the Finish truffle Tuber maculatum are found throughout Europe [7]. In Autumn maculatum were presented for the first time in this study. An 2006, tuffle ascocarps were collected from a natural forest experimental procedure was carried out to study these parameters effects and the results of this procedure were located in Lahti, Finland (100 km north to Helsinki) by the analyzed statistically. Four different growth media were used to help of a trained truffle dog. By morphological identification, investigate their effect on mycelial growth. Eight different the collected truffles were identified as Tuber maculatum and sources of carbon were used in this study. Salinity effect on Tuber scruposum [8]. mycelial growth was obtained by using four different salt concentrations. Different temperatures as well as different pH Although several biotic (fungi, yeasts, bacteria, mesofauna, values were used to see their effects on mycelial growth. The plant host) and abiotic (soil composition, weather such as results of all of the above mentioned parameters effects on rain, sunshine and temperature) factors could influence truffle mycelial growth rate were presented graphically.
    [Show full text]
  • Geiger Textiles Price List
    Price List and Specification Guide EFFECTIVE JUNE 2021 02 Textiles 84 Price Groups 85 Custom Finishes 86 Warranty 87 Additional Information 88 Maintenance Guidelines 800.456.6452 geigertextiles.com © 2021 Geiger 1 Allusion DESIGNED BY BASSAMFELLOWS APPLICATION Seating CONTENT 60% Alpaca, 27% Wool, 13% Nylon BACKING Cotton WIDTH 56" REPEAT None ABRASION 95,000 Cycles, Martindale* FLAMMABILITY CA TB 117-2013 WEIGHT 25.2 Oz Per Linear Yard 1GS01 Moonlight 1GS02 Pearl Gray 1GS03 Platinum ORIGIN Italy ENVIRONMENTAL SCS Indoor Advantage™ Gold Contains Bio-Based Materials FR Chemical Free Prop 65 Chemical Free REACH Compliant Healthier Hospitals Compliant Living Future Red List Compliant WELL Building Standard Compliant 1GS04 Smoky Taupe 1GS05 Camel 1GS06 Swiss Red MAINTENANCE S – Clean with Mild, Dry Cleaning Solvent CUSTOM FINISHES Alta™ Plush PRICE GROUP 8 NET PRICE $135 Per Yard *Abrasion test results exceeding ACT Performance Guidelines are not an indicator of product lifespan. Multiple factors affect fabric durability 1GS07 Chestnut 1GS08 Deep 1GS09 Navy Brown Cerulean and appearance retention. 1GS10 Black Green 1GS11 Sterling 1GS12 Anthracite 800.456.6452 geigertextiles.com © 2021 Geiger 2 Alpaca Mohair DESIGNED BY SUSAN LYONS APPLICATION Seating CONTENT 100% Alpaca BACKING Cotton/Polyester WIDTH 54" REPEAT None ABRASION 40,000 Cycles, Martindale FLAMMABILITY CA TB 117-2013 WEIGHT 29.7 Oz Per Linear Yard 18510 Dune 18511 Trench 18512 Vicuna ORIGIN Belgium ENVIRONMENTAL SCS Indoor Advantage™ Gold Contains Bio-Based Materials FR Chemical
    [Show full text]
  • Journey to Croatia + Montenegro - with the Truffle Days Festival
    Journey to Croatia + Montenegro - With the Truffle Days festival 15 days from $7,399 Highlighted by the annual Truffle Days festival in Istria, our original journey reveals all the stories and beauty of these enchanting lesser-visited areas of Europe. Amidst soaring mountains, lovely coastal vistas and charming medieval towns, our extensive expertly guided sightseeing is enhanced by genuine personal encounters that reveal the true essences of these remarkable lands. Our Distinctive A+R Style + Spend time on a family-owned truffle estate on the Istrian Peninsula and join their highly trained dogs in the forest to hunt for truffles. + Join in the festivities of Truffle Days where regional wines are showcased along with special dishes devoted to this prized delicacy. + Behold the inspiring beauty of Plitvice Lakes and the Bay of Kotor, the only fjord in southern Europe. + Embark on a jeep adventure into the glacier formed landscapes of Durmitor National Park. + Spend time with farmers and artisans in the Montenegrin Highlands for a genuine experience of daily life. + Delve into the dramatic history of the Siege of Sarajevo at the Freedom Tunnel Museum. + Fully Escorted with 14 nights deluxe and luxury hotels; 35 meals with wine at lunch and dinner; comprehensive sightseeing; all transfers; and all gratuities except Trip Leader. Visit 7 UNESCO World Heritage Sites Day 1 – Welcome to Zagreb, Croatia On arrival, you’ll be warmly greeted at the airport and escorted to the Hotel Esplanade. Situated in an elegant 1925 landmark building originally constructed to accommodate passengers on the storied Orient-Express Train, our deluxe hotel offers a sophisticated welcome in the heart of this vibrant city.
    [Show full text]