Branc 1.0 Eng

Total Page：16

File Type：pdf, Size：1020Kb

At Ambar, you can always count on our dedication to preserving quality food. COLD CUTS Our meals are made with only the freshest TRADITIONAL CHEESE 390 and highest quality ingredients sourced Belgrader, Goat edamer, from local markets and our chefs prepare FROM BALKAN Cow cheese from Tara and serve each dish with passion Gran’s recipe MEATS 350 and exellence Pork neck, Beef prosciutto, Spicy salami • POPARA 470 bread pudding with cheese and kajmak • USTIPCI 440 homemade sourdough with kajmak • PRZENICE 460 SPREADS eggy bread with sour cream KAJMAK WITH BLUE CHEESE 220 • KACAMAK 460 URNEBES 200 corn polenta with cow cheese AJVAR 200 BRUNCH TZATZIKI WITH ROASTED BEETS 200 DINE WITHOUT POACHED EGGS LIMITS SLIDERS (Served on a homemade toasted bread From ambar’s bakery and fresh salad) 1090 RSD WITH BEEF 490 slider bun, urnebes • WITH SALMON 510 kajmak-dill sauce with capers and lemon WITH CHICKEN 460 slider bun, apple wasabi sauce • WITH CRISPY BACON 490 Discover the whole world ajvar sauce and kajmak of Balkan cuisine on your table HAM AND CHEESE 480 slider bun, belgrader,kajmak blue cheese • WITH BEEF SIRLOIN 520 by trying a little bit of everything smoked aioli sauce, watercress — all for one ﬂat price. Must be enjoyed by the entire table SCRAMBLED EGGS (Served on a homemade toasted bread SOMETHING SWEET and fresh salad) CREPES: 410 WITH ROASTED PAPRIKA AND BACON 440 sour cream, spring onions WITH APRICOT JAM WITH PULLED PORK 470 WITH RASPBERRY JAM kajmak, spicy mayo, chives WITH SHEEP FETA 470 WITH NUTELLA moravska salsa, chives SWEET SOURDOUGH: 410 SALADS WITH APRICOT JAM TOMATO SALAD 310 WITH RASPBERRY JAM BALKAN SALAD 310 OMELET WITH NUTELLA (Served with ambar potato hash and fresh salad) TARATOR SALAD 310 WITH VEGETABLES 450 ajvar cream sauce, arugula WITH HOMEMADE SPICY SALAMI 460 pocerski cheese WITH BEEF PROSCIUTTO 490 mionicki kajmak All prices are in RSD including TAX * Cover charge 130 RSD.

Copy Link

Recommended publications

The Project Gutenberg Ebook of the Secret Adversary, by Agatha Christie
file:///C|/Documents%20and%20Settings/1/Desktop/1155.txt The Project Gutenberg EBook of The Secret Adversary, by Agatha Christie This eBook is for the use of anyone anywhere at no cost and with almost no restrictions whatsoever. You may copy it, give it away or re-use it under the terms of the Project Gutenberg License included with this eBook or online at www.gutenberg.org Title: The Secret Adversary Author: Agatha Christie Posting Date: September 14, 2008 [EBook #1155] Release Date: January, 1998 Language: English Character set encoding: ASCII *** START OF THIS PROJECT GUTENBERG EBOOK THE SECRET ADVERSARY *** Produced by Charles Keller THE SECRET ADVERSARY By Agatha Christie TO ALL THOSE WHO LEAD MONOTONOUS LIVES IN THE HOPE THAT THEY MAY EXPERIENCE AT SECOND HAND THE DELIGHTS AND DANGERS OF ADVENTURE file:///C|/Documents%20and%20Settings/1/Desktop/1155.txt (1 of 263)22.07.2011 11:33:50 file:///C|/Documents%20and%20Settings/1/Desktop/1155.txt CONTENTS Prologue I The Young Adventurers, Ltd. II Mr. Whittington's Offer III A Set Back IV Who Is Jane Finn? V Mr. Julius P. Hersheimmer VI A Plan of Campaign VII The House in Soho VIII The Adventures of Tommy IX Tuppence Enters Domestic Service X Enter Sir James Peel Edgerton XI Julius Tells a Story XII A Friend in Need XIII The Vigil XIV A Consultation XV Tuppence Receives a Proposal XVI Further Adventures of Tommy XVII Annette XVIII The Telegram XIX Jane Finn XX Too Late XXI Tommy Makes a Discovery XXII In Downing Street XXIII A Race Against Time XXIV Julius Takes a Hand XXV Jane's Story XXVI Mr.
[Show full text]
Bela Reka Meni ENG Preview
Welcome to the table of unforgettable traditional flavors! There were times every meal was like that. A good recipe. Fresh, local ingredients. Made with lots of love. The same is today. Inspired by our grandmothers’ tried and tested recipes, we present to you a treasury of unforgettable traditional flavors. Enjoy! Dobro čini Dobrome se nadaj!* *Do good, hope for good! -Serbian proverb. breakfast Eggs Any Style 350 Popara (bread pudding) 230 Cicvara (corn flour porridge) 350 Kačamak (polenta) with traditional soured milk 270 Proja (savory cornflour bread) with kajmak 220 Homolje Breakfast 420 Uštipci (deep-fried dough) 250 Gibanica (traditional cheese pastry) with crispy bacon 240 Phyllo Pie with Monk’s Rhubarb 220 Buckwheat Phyllo Pie with cheese 280 House-Made Flatbread Sandwich 370 French toast with kajmak and ajvar 220 Sandwich with smoked trout pate 360 STARTERS Meze (a selection of appetizers) 750 Homolje Pršut (dry-cured ham) 770 Flat Sausage with Pirot Caciocavallo (hard cheese) and Vurda (soft cheese) 850 Beef Pršut (dry-cured ham) with Sjenica cheese 690 Čvarci (pork cracklings) 250 Selection of Domestic Cheeses 590 Zucchini rolls with Pršut (dry-cured ham) and Goat Cheese 350 Battered Stuffed Peppers 320 Steak Roll with Pumpkin Seed Sauce 460 Homolje Roll with Ham Hock in Horseradish Sauce 460 Lamb Liver Sarma (cabbage rolls) 460 Grilled Goat Cheese with Hot Pepper Jam 440 Forest Mushrooms with Chicken Liver 420 Flekice (house-made pasta) with Cheese and Bacon 350 Soups Veal Chowder 265 Lamb Chowder 230 Beef Soup with House-Made Noodles 240 Vegetable Cream Soup 240 Homolje Country Soup with Dried Meat and Fresh Kajmak 245 Ljudi su gusto posijani ali rijetko niču!* * People are like seeds - tightly sown, but they rarely grow.
[Show full text]
Ostavame. Bulgarien. Wir Bleiben
Ostavame Bulgarien. Wir bleiben. Eine Liebeserklärung in 12 Geschichten Erinnerungen an das Essen rund um den kommunistischen Alltag Bulgariens. Ana Iankova Diplomarbeit, schriftlich Sommersemester 2017 Universität für angewandte Kunst Wien Institut für Design, Grafik Design Univ. Prof. Oliver Kartak Betreuung Univ. Prof. Oliver Kartak Mag. Katharina Uschan Mag. Sabine Dreher Inhalt persönliche Motivation und Hintergrund 3-6 Exkurs über Bulgarien 7-11 Auszug aus dem Buch 12-17 Konzept 18-19 Gestaltung 20-26 Titel 27 Resümee 28 3 Persönliche Motivation und Hintergrund Ich wurde in Bulgarien geboren. Ich trage einen typisch bulgarischen Nachnamen und werde beim Einreisen ins Land stets auf bulgarisch angesprochen. Leider spreche ich die Sprache nicht einmal ansatzweise. So sind die Grenzposten beim Einreisen ins Land stets verblüfft, wenn ich als in Sofia geborene Iankova, ihnen mit keinem Wort antworten kann. Das war nicht immer so. Mit vier Jahren lebte ich in Bulgarien und konnte die Sprache wunder- bar sprechen. Danach zog ich mit meiner Familie nach Österreich. Innerhalb weniger Monate habe ich perfekt Deutsch gelernt - Bulgarisch aber gänzlich vergessen. Es gibt Kassettenaufzeichungen von mir, in denen ich bulga- rische Gedichte rezitiere und Lieder singe. Ich höre meine Stimme und habe nicht die leiseste Ahnung, was ich da sage. Meine bulgarische Herkunft ist also nur am Papier. Ich fühle mich nicht als Bulgarin. Ich habe auch keine spezifischen Erinnerungen daran. Die einzigen Momen- te, die mich instinktiv an das Land, meine Kindheit und meine Wurzeln denken lassen, sind, wenn ich spezifische Gerüche, meist von einem Lebensmittel oder Gericht stammend, rieche. Diese frühkindlichen Erfahrungen sind so tief in meinem Gedächtnis geprägt, dass sie anders als die Sprache, nicht gelöscht werden konnten.
[Show full text]
The Flavours of Montenegro
THE FLAVOURS OF MONTE NEGRO The ultimate guide to Montenegro`s gastro-culture ~1~ STRATEGIC PARTNERS: www.montenegro.travel ~2~ contentS: The cuisine of bay of Kotor . 34 The flavours of Montenegro . 2 The cuisine of central Montenegro . .40 Tastes to remember. 4 The mountain cuisine . 45 It’s all about the ingredients . 14 Sweets and desserts . 48 What to drink in Montenegro . 17 Montenegrin markets . 52 Montenegrin cuisine . .24 Weekly markets . 59 The coastal cuisine . 28 The Restaurants of Montenegro . 60 Cooking on the hearth . 32 Food & Wine Events . 73 CIP - Kaталогизација у публикацији Национална библиотека Црне Горе, Цетиње ISBN 978-9940-20-014-5 COBISS.CG-ID 36691728 IMPRINT ThE FlavOuRs OF MONTENEGRO Published by The National Tourism Organisation of Montenegro www.montenegro.travel Director Željka Radak Kukavičić Production AMC Communications www.amc.co.me Editor Velibor Zolak Art director Svetlana Lalović Translation Lidija Ćirović - Popadić Editing Paul Turner Prepared by Sanja Golubović Branko Diki Kažanegra Vlasta Mandić Dušan Mitrović Saša Radović dr Svetozar Savić Radmilo Tadić Velibor Zolak Photos by Radoje Jovanović, lead photographer; S. Dingarac, D. Kalezić, D. Miljanić, L. Pejović, R. Milić, M.v. Twillert, Plantaže, Babalu, Forest, Hemera, Per Sempre, Momčilov grad, Hard Rock Cafe, Hilton, Byblos, Nobu, Regent Porto Montenegro, AMC Communications, NTO Montenegro ~1~ THEThE FLAVOURSFLAVOuRs ~2~ OF THEThE FLAVOURSFLAVOuRs MONTENEGRO This is an interesting country in every respect. In only one hour of driving you can experience the incredible differences in its nature, people, and culture. On one hand you have the sleek modern coastal inhabitants, while on the other, you meet the proud highlanders, and the best way to communicate with either of them is through friendly eye contact and a warm smile.
[Show full text]
UPDATED: 12 June 2008
UPDATED: 3 December 2009 CASE-LAW REFERENCES OF JUDGMENTS AND PUBLISHED DECISIONS - A - A. and E. Riis v. Norway (no. 2), no. 16468/05, § …, 17 January 2008 A. and E. Riis v. Norway, no. 9042/04, § …, 31 May 2007 A. and Others v. Denmark, 8 February 1996, § …, Reports of Judgments and Decisions 1996-I A. and Others v. the United Kingdom [GC], no. 3455/05, § …, ECHR 2009-… A. and Others v. Turkey, no. 30015/96, § …, 27 July 2004 A. E. v. Poland, no. 14480/04, § …, 31 March 2009 A. v. France, 23 November 1993, § …, Series A no. 277-B A. v. Italy (friendly settlement), no. 40453/98, § …, 9 October 2003 A. v. Norway, no. 28070/06, § …, 9 April 2009 A. v. the United Kingdom, 23 September 1998, § …, Reports of Judgments and Decisions 1998-VI A. v. the United Kingdom, no. 35373/97, § …, ECHR 2002-X A. Yılmaz v. Turkey, no. 10512/02, § …, 22 July 2008 A.A.U. v. France, no. 44451/98, § …, 19 June 2001 A.B. v. Italy, no. 41809/98, § …, 8 February 2000 A.B. v. Poland, no. 33878/96, § …, 20 November 2007 2 A.B. v. Slovakia, no. 41784/98, § …, 4 March 2003 A.B. v. the Netherlands, no. 37328/97, § …, 29 January 2002 A.C. v. Italy, no. 44481/98, § …, 1 March 2001 A.D. v. Turkey, no. 29986/96, § …, 22 December 2005 A.D.T. v. the United Kingdom, no. 35765/97, § …, ECHR 2000-IX A.G. v. Italy, no. 66441/01, § …, 9 October 2003 A.H. v. Finland, no. 46602/99, § …, 10 May 2007 A.J.
[Show full text]
Restaurant Olive Tree Special Offer with 15% Discount for Travel Agencies
Restaurant Olive Tree Special Offer With 15% discount for travel agencies 2 Olive Tree Slow Food Philosophy The Olive Tree a la carte restaurant cultivates a slow food philosophy, based on a fundamental principle - authenticity, preserving and promoting local and traditional products, as well as bringing pleasure back to eating. Slow food is a philosophy founded to counteract fast food and fast living. The movement's founder, the Italian, Carlo Petrini, advocates consuming local products, both plant and animal, traditional production and the preservation of regional and authentic seasonal harvests. Thanks to this philosophy, guests of the Olive Tree restaurant can awaken, revive and discover their senses of taste. In the remarkable environment of the elegantly decorated Olive Tree a la carte restaurant, guests can embark on a gastronomic journey thanks to an enchanting selection of local Dalmatian specialities, affording your palate exceptional moments of hedonism. You can also completely relax and enjoy our cuisine and an extensive wine list as well as a list of traditional brandies, liqueurs and aperitifs, made according to completely traditional methods under the watchful eye of the Išo distillery owned by the Doci d.o.o. Company from Vrlika. 2 3 Wine Tasting Discover every secret of the hidden tastes of Dalmatia through some of the wine tastings on offer– The island story, Wine roads, Sutvid-wine tasting, Wine story . Each of the stories we are offering will tell you a tale full of the colours, tastes and scents of Dalmatia, through a carefully chosen selection of premium wines, cheeses, fish and olive oil, which will leave your palate with a taste you will never forget.
[Show full text]
Presentazione Di Powerpoint
A GLUTEN-FREE GASTRONOMIC JOURNEY OF THE MEDITERRANEAN MEDICEL The Mediterranean Network for Celiac Disease We were born gluten-free • GLUTEN containing cereals were imported few thousand years ago from the Middle East to become the basic ingredient of our staple diet • Wheat BREAD became life saving food • PASTA was only recently introduced in large amount in the region Nobody needs gluten • Gluten is not crucial for the human well being; • Moreover, we can improve the quality of the food we eat; it is possible and much healthier to use natural gluten-free ingredients. Traditional Dishes • The vast majority of traditional dishes in the Mediterranean Area do not contain gluten, naturally • It is easy to substitute wheats and oats flour with corn, rice and potato flour, without losing any food value, but improving it • It is possible, and much healthier, to eat a gluten free diet based on natural gluten-free ingredients WE ARE SURROUNDED BY NATURALLY GLUTEN-FREE • Rice, mais, potato and legumes produce excellent flours • All vegetables, of any kind and form, are gluten-free • All meats, fishes, eggs, dairy products are gluten free • All fruits, nuts, honey and sugars are gluten free WHAT TO CHANGE ? • Corn flour is good to make Polenta, but also cous-cous, pasta, chapati • Rice flour makes excellent pasta, biscuits and many other snacks • You can make bulgour with corn or rice • Potatoes are an excellent source of carbohydrates MEDI-GLU MEDITERRANEAN GLUTEN-FREE • We explored the Mediterranean Basin to observe and collect traditional recipes
[Show full text]
Ministry of Economy of the Republic of N. Macedonia Faculty of Tourism and Hospitality - Ohrid
Ministry of Economy of the Republic of N. Macedonia Faculty of Tourism and Hospitality - Ohrid SUB-STRATEGY FOR DEVELOPMENT OF CULTURAL TOURISM IN THE REPUBLIC OF N. MACEDONIA November, 2019 0 Ordered by: Ministry of Economy of Republic of N. Macedonia Str. Yuri Gagarin, No. 15, 1000 Skopje Minister of Economy Contact person: Bekim Hadziu Sector for Tourism and Hospitality E-mail: [email protected] The Sub-Strategy was prepared by the consulting team: General researcher: Prof. Sasho Korunovski, PhD Researchers: Prof. Naume Marinoski, PhD Prof. Cvetko Andreeski, PhD Prof. Ivanka Nestoroska, PhD Ass. Prof. Michael Risteski, PhD The Sub-Strategy for cultural tourism in the RN Macedonia has been prepared as part of the public offer for services No. 3-3/2019 by the Ministry of Economy of RN Macedonia, Sector for Tourism and Hospitality: “PREPARING THREE SUB-STRATEGIES FOR TOURISM – RURAL / CULTURAL / ACTIVE” 1 SUB-STRATEGY FOR DEVELOPMENT OF CULTURAL TOURISM IN THE REPUBLIC OF N. MACEDONIA CONTENTS ABSTRACT .............................................................................................................................................................. 4 INTRODUCTION ...................................................................................................................................................... 5 1. Need for preparation of the Sub-Strategy for Cultural Tourism ............................................................................ 7 2. Methodological approach to the creation of the Sub-Strategy
[Show full text]
Mountain Bounty
Mountain Bounty TRADITIONAL DISHES OF THE MOUNTAIN REGIONS OF MONTENEGRO Impressum Implementing partner and publisher: Team coordinator: Snežana Zečević Recipes: Hosts and hostesses from the north of Montenegro Recipes adapted by: Jelica Pešić Text: Sonja Živaljević, Jelena Krivčević Translation: Peter Stonelake The contents of this publication are the sole responsibility of Photography and design: Jovan Nikolić Regional Development Agency for Bjelasica, Komovi and Prok- Circulation: 2000 komada letije and do not necessarily reflect the views of the donors. Printing: Artgrafika, Podgorica Donors: EU and the Ministry of Public Administration for the Municipalities of Berane, Andrijevica, Plav, Gusinje, Petnjica and Ro- žaje, the United Nations Food and Agriculture Organization (FAO) and the European Bank for Reconstruction and Development (EBRD) for the municipalities of Bijelo Polje, Mojkovac, Kolašin, Pljevlja and Žabljak Partners: The National Tourism Organisation of Montenegro, the Ministry of Sustainable Development and Tourism and the Ministry of Agriculture and Rural Development of Montenegro Partners in Albania: Eco Partners and the Municipality of Puka Donors for the municipalities of Berane, Andrijevica, Donors for the municipalities of Bijelo Polje, Plav, Gusinje, Petnjica and Rožaje: Mojkovac, Kolašin, Pljevlja and Žabljak: This project is funded by the EU MINISTRY OF PUBLIC ADMINISTRATION OF MONTENEGRO Partners in the project: Partners in the project: Partners for ustainable evelopment S D MINISTRY OF AGRICULTURE MINISTRY
[Show full text]
Book One Warsaw, Poland, 1939
BOOK ONE WARSAW, POLAND, 1939 1 A telling change was in the air, a welcome lull at the end of a day made strenuous by extensive heat. The longed-for break in unseasonably dry weather was greeted by smiling faces. And a thrill was had at the sight of dark clouds ushered in by a late summer swelter. To cheers a sheet of rainfall swept through the thirsty streets and wilted boulevards of Warsaw. The flash point of August was for the moment lessened beneath a cloudburst. Grey skies flickered overhead, captured through the lens of a black and white motion-picture camera. From throughout, the bustle of a busy street was heard, beset by the heightened clatter of pedestrians delving for shelter from the oncoming storm. In congruence with the unmistakable screech of an automobile's brakes came the klaxon of a horn superseded by a contentious shout almost immediately lost in the rev of a motor engine. On a wetted city street, a young American man stood unwittingly at the curb. He filmed in the midst of pelting rain with a picture camera he held directly to the sky. The camera was strung around the man's neck, fastened securely to a thin leather strap. Atop of the boxy device an aperture served as a viewfinder through which he distractedly peered. Caught unaware, he was doused by a wave of rainwater fast brought up onto the sidewalk. "Watch where you're stepping," came fast with a holler. A canvassed lorry thumped heavily through a puddle forcing the American man to leap back from the curb.
[Show full text]
Montenegro Kulinarisch
KULINARISCHES MONTE NEGRO Der Gastroführer durch die montenegrinische Küche ~1~ STRATEGISCHE PARTNER: www.montenegro.travel ~2~ Gekocht wird mit Feuer und Flamme . 32 INHALT: Die Küche der Bucht von Kotor . 34 Der Geschmack Montenegros . 2 Die Küche der Zentralregion . 40 Gaumenfreuden, die in Erinnerung Die Küche in den Bergen . 45 bleiben . ... 4 Süßes und Desserts. 48 Die Macht der Zutaten . 14 Auf den Märkten Montenegros . 52 Was trinkt man in Montenegro? . 17 Markttage . 59 Die Küche Montenengros . .24 Die Restaurants in Montenegro . 60 Die Küche an der Küste . 28 Kulinarische Veranstaltungen . 73 ISBN 978-9940-20- 011-4 COBISS.CG-ID 35000080 IMPRESSUM KULINARISCHES MONTENEGRO Herausgeber Nationale Tourismusorganisation von Montenegro www.montenegro.travel Direktor Željka Radak Kukavičić Produktion AMC Communications www.amc.co.me Redakteur Velibor Zolak Künstlerischer Leiter Svetlana Lalović Űbersetzung Srećko Rakočević Lektorat Ilona Timić Texte Sanja Golubović Branko Diki Kažanegra Vlasta Mandić Dušan Mitrović Saša Radović dr Svetozar Savić Radmilo Tadić Velibor Zolak Fotos Radoje Jovanović, leitender Fotograf; S. Dingarac, D. Kalezić, D. Miljanić, L. Pejović, R. Milić, M.v. Twillert, Plantaže, Babalu, Forest, Hemera, Per Sempre, Momčilov grad, Hard Rock Cafe, Hilton, Byblos, Nobu, Regent Porto Montenegro, AMC Communications, NTO Montenegro ~3~ DERDER GESCHMACKGESCHM ~4~ MONTE DER GESCHMACKSCHMACK NEGROS Dies ist ein spannendes Land, in jeder Hinsicht. In nur einer Autostunde erleben Sie all die unglaublichen Unterschiede in Natur, Mensch und Kultur. Den wohlgepﬂegten Küstenbewohner stehen die stolzen Bergleute aus dem Norden gegenüber, die Sie mit freudigem Blick und einem Lächeln empfangen. An der Küste begegnen Ihnen die sanften und verlockenden Sandstände und im Norden entdecken Sie unangetastete Berge und romantische Seen.
[Show full text]
Pat! Hi Pat and Welcome to Belgrade
NAME: Pat Forsythe DESTINATION: Belgrade DATES: Sept 14-19 2014 ADULTS/CHILDREN: 2/0 STAYING: Belgrade Art Hotel Welcome Pat! Hi Pat and welcome to Belgrade. We hope you the cafes and restaurants pretty much always composed of vegetables and grains. enjoy your first trip to the city, and getting packed out. If you’ve visited any other Balkan lands as far to know some of the finer points of Balkan The old adage that a vegetarian might starve as Turkey, you’ll notice some definite recurring cuisine. Belgrade (Beograd in Serbian, which on the streets of Belgrade is almost true: it’s a themes, especially foods that were put in place literally means ‘White City’) frequently surprises fact that the pride of most restaurant kitchens at the time of the Ottoman Empire: stuffed visitors with the warmth of its residents and is the meat grill that turns out all manner of vegetable dishes and bakery delights reign the liveliness of its social scene. Despite the marinated and barbequed carnivorous delight, supreme and still maintain their old Turkish troubles the city has suffered over the years, but the city also has a pretty strong fish tradition names, while a miniature shot of potent Turkish and perhaps even because of them, life on and a strong line in home-style foods – stews, coffee remains a firm favourite with people in the streets remains vibrant and earnest, and bakes and the like – that are very frequently the city. YOUR Eatinerary is made up of our suggestions for: breakfast lunch dinner dessert tips markets elgrade’s most popular opposite the opera house.
[Show full text]