Private Events & Large Groups Dinner Menu & Floor Plan

Total Page:16

File Type:pdf, Size:1020Kb

Private Events & Large Groups Dinner Menu & Floor Plan PRIVATE EVENTS & LARGE GROUPS DINNER MENU & FLOOR PLAN AMBAR EXPERIENCE (unlimited Chef’s selection of food & selected drinks) * Everyone at the table must participate * Individual food order available per request MEZZE FLATBREADS 00.00 MEAT & POULTRY BEEF PROSCIUTTO WHITE - pizza sa sirom TARTARE STEAK - tartar biftek govedja prsuta kajmak / cured aged cow cheese/ pork “cracklings” / sundried tomato butter/ pickled vegetables / onion / capers LAMB PROSCIUTTO jagnjeca prsuta PORK - pizza sa prasetinom CHICKEN SPICY PORK SALAMI slow cooked pork / pickled onion/ cheese walnut / green apple / chive / wasabi mayo/ kulen PORK TENDERLOIN - svinjski file MUSHROOM - pizza sa pečurkama miso-mustard tarragon / mashed potato comes with shiitake, crimini, button bacon and peanut crust bread oyster mushrooms / arugula / cheese KAJMAK CHICKEN SKEWERS- pileći raznjic kajmak sauce / pickled onion ŠUMADIJA milk skim spread SOUP & SALAD BALKAN KEBAB - ćevapi ZLATIBOR house grounded beef and veal / aged kajmak 3-6 months VEAL SOUP - teleća krem čorba scallions / paprika root vegetables / creme fraiche SMOKED SALMON LAMB MEDALLIONS - jagnjeci raznjic capers / dill / red onion house ground lamb / herb sour cream/ ZUCCHINI SOUP - čorba od tikvica pomegranate syrup MUSHROOM potato / sundried tomato porcini / walnut AMBAR SLIDER - pljeskavica BALKAN SALAD - šopska salata beef&veal / boston lettuce / SPICY CRAB tomato / pepper / cucumber / onion/ smoked mayo / tomato ajvar/cilantro / pickled jalapeno aged cow cheese KARADJORDJEVA - CHEF’S TASTING SQUASH SALAD - zelena salata šnicla sumadija/ mushroom/ salmon mixed greens/panko-crusted mozzarella/ crispy stued veal/tartar/ aged kajmak comes with crispy bacon / pomegranate dressing SPREADS bread RED QUINOA SALAD SLOW COOKED FOOD grilled corn / dried cranberries/ URNEBES heirloom tomato / lettuce / balsamic BRAISED STEAK &- FRITES cow cheese/ajvar/chili flakes BABY BEET SALAD- salata od cvekle aged kajmak/house fries / red peppercorn AJVAR goat cheese mousse/roasted walnuts/ PULLED PORK - trgano prase pepper / eggplant / garlic grape & balsamic reduction yukon potato mash / cabbage slaw GARLIC BEANS KALE SALAD salata od kelja STUFFED SOUR CABBAGE - sarma onion/dried roasted pepper parmesan chipotle dressing / potato mash/pork belly/rice/yogurt HUMMUS garlic croutons STUFFED PEPPER - paprikica paprika / olive oil / raisins SMOKED TROUT VEGETABLES jalapeno / cilantro / mayo SAUSAGES BEETS TZATZIKI GRILLED ASPARAGUS - špargle yogurt / roasted beets / garlic veloute / crispy prosciutto / pumpkin / BEEF & PORK - prebranac quail egg baked beans/onion/roasted pepper CHEF’S TASTING - LAMB & VEAL - jagnjeća kobasica ajvar / kajmak / urnebes BRUSSELS SPROUTS prokelj red&yellow bell peppers / onion garlic/ lemon & garlic yogurt / bacon eggplant / chili flakes / tomato - podvarak BAKED PIES CABBAGE CASUELA SPICY PORK - gurmanska kobasica braised cabbage /dried pepper/yogurt green peas and root vegetable stew MEAT - pita sa mesom AMBAR FRIES - krompirici dimljena kobasica crispy phyllo / beef and pork/ aged kajmak /chives /homemade spice SMOKED PORK - garlic yogurt homemade mustard sauce MUSHROOM CREPES- CHEESE - pita sa sirom crispy phyllo / cucumber yogurt red pepper emulsion / veloute / gouda SEAFOOD LEEK CROQUETTES - kroketi TUNA TARTARE - tartar od tune ajvar emulsion / panko crust squid ink butter/ pear salsa/almonds Our dishes contain the finest MUSHROOM PILAF - pilav DRUNKEN MUSSELS - dagnje quality raw ingredients root veggies / rice / cremini mushroom rakija / garlic / capers / lemon / somun purchased from local GRILLED CALAMARI - lignje BAKED BEANS - prebranac gremolata / fennel / olive tapenade organic farms. onions / smoked pepper SESAME CRUSTED SALMON Our supplier partners raise horseradish sauce/spicy eggplant/arugula animals on vegetarian CAULIFLOWER - karfiol spicy sesame sauce SHRIMP SKEWERS -gambori diets without prosciutto/asparagus/pepper/ antibiotics. spicy sesame aioli RAINBOW TROUT -pastrmka LARGE PLATES peas / garlic /spinach /baked tomatoes morski tanjir mesano meso . pork loin / sausage / kebab / chicken / burger salmon / mussels / shrimp skewer/grilled calamari potato fries trout COCKTAILS: DRINKS WINE BEER *all rail mix SARAJEVO OLD FASHIONED MOJITO AMBAR SPARKLING YUENGLING POMEGRANATE COLLINS MANGO LEMONADE AMBAR drinks included MARGARITA BERRY DAISY AMBAR WHITE Consuming raw or under cooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness. Please in form your server of any food allergies. large group ambar experience ulimited selected plates and unlimited drinks $79 Per person MEAT MEZZE Salads meat & poultry select two BEEF PROSCIUTTO BALKAN SALAD select two TARTARE STEAK goveđa pršuta tomato / pepper / cucumber / onion pork “cracklins” / sundried tomato butter LAMB PROSCIUTTO aged cow cheese pickled vegetables / onion / capers jagnjeća pršuta SQUASH SALAD ALMOND - CRUSTED CHICKEN SPICY SALAMI mixed greens / panko-crusted mozzarella walnut / green apple / chive / wasabi mayo kulen crispy bacon / pomegranate dressing LAMB MEDALLIONS served with RED QUINOA SALAD house ground lamb / lemon & garlic yogurt KAJMAK BAR bread grilled corn / dry cranberries pomegranate syrup heirloom tomato / lettuce / balsamic ŠUMADIJA select three STUFFED SOUR CABBAGE not aged milk skim spread BABY BEET SALAD potato mash / pork belly / rice / yogurt goat cheese mousse/roasted walnuts ZLATIBOR SLOW COOKED PORK aged 3-6 month KALE SALAD yukon potato mash / cabbage slaw parmesan chipotle dressing / SMOKED SALMON garlic croutons BRAISED STEAK & FRITES capers / dill / onion / lemon aged kajmak / house fries / red peppercorn SPICY CRAB STUFFED PEPPER ajvar / cilantro / pickles chili Vegetables stued with root vegetables / beef & pork / rasins select two MUSHROOM LAMB & VEAL SAUSAGE porcini /walnut GRILLED ASPARAGUS veloute / crispy prosciutto / pumpkin red&yellow bell peppers / onion garlic served with quail egg eggplant / chili flakes / tomato SPREADS bread BRUSSELS SPROUTS WITH BACON select three lemon & garlic yogurt URNEBES large plates aged cow cheese / ajvar / chilli CABBAGE CASUELA braised cabbage / dry pepper / yogurt MIX MEAT PLATTER AJVAR pork loin / pork sausage / kebab / chicken skewer rosted pepper / eggplant / garlic AMBAR FRIES aged kajmak /chives / homemade spice burger / fries GARLIC BEANS onion / dry roasted pepper ROASTED MUSHROOM CREPES SEA FOOD PLATTER paprika red pepper emulsion / veloute / gouda salmon / mussels / shrimp skewer / grilled calamari trout HUMMUS LEEK CROQUETTES paprika / olive opil ajvar emulsion / panko crust MUSHROOM PILAF Dessert platter BEETS TZATZIKI yogurt / roasted beets / garlic root veggies / rice / cremini mushroom additional $6 per person BAKED BEANS CINNAMON SWEET SOURDOUGH SMOKED TROUT onions / smoked pepper pickled jalapeno / cilantro / mayo served with Nutella or jam CAULIFLOWER spicy sesame sauce BAKLAVA pies & flatbread Golden brown phyllo dough with a thick middle layer select two of crushed walnuts, topped with syrup MEAT PIE BALKAN TRES LECHES crispy phyllo / beef and pork garlic yogurt Soft vanilla cake soaked in English cream topped with caramel mousse CHEESE PIE crispy phyllo / cucumber yogurt WHITE FLATBREAD DRINKS kajmak / cured aged cow’s chesse / all rail mixed drinks are included fresh herbs true paste / olive oil PORK FLATBREAD slow cooked pork / pickled onion COCKTAILS WINE MUSHROOM FLATBREAD BELGRADE MULE AMBAR SPARKLING shiitake, crimini, button, SARAJEVO OLD FASHIONED AMBAR RED oyster mushrooms / arugula / cheese POMEGRANATE COLLINS AMBAR WHITE MARGARITA MOJITO BEER MANGO LEMONADE YUENGLING BERRY DAISY Consuming raw or under cooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness. Please in form your server of any food allergies. RESTAURANT floor plan Restaurant buyout Seated: 80 pax | Reception: 120 pax 1st floor dining area Seated: 35 pax 2nd floor dining area Seated: 45 pax | Reception: 90 pax Gallery area Seated: 12 pax 1st floor dining area 2nd floor dining area Rooftop patio Gallery Host Stairs Stairs RECEPTION MENU NOTES: *Add additional dish for $5 per person *Buy dessert platter for 8 people with sweet sourdough and baklava for $25 CLASSIC DISPLAY SIGNATURE DISPLAY 1 HOUR - $17 PER GUEST | 2 HOURS - $23 PER GUEST 1 HOUR - $47 PER GUEST | 2 HOURS - $57 PER GUEST SELECT THREE FROM DIPS & SALADS PREMIUM DISPLAY + SELECT TWO FROM BALKAN FAIR SERVED DIPS WITH BREAD BALKAN FAIR HUMMUS CAULIFLOWER paprika / olive oil spicy sesame sauce URNEBES BRUSSELS SPROUTS WITH BACON aged cow cheese / ajvar / chili flakes lemon & garlic yogurt GARLIC BEANS LEEK CROQUETTE onion / dry roasted pepper / paprika ajvar emulsion /panko crust SMOKED TROUT MEAT PIE pickled jalapeño / cilantro / mayo crispy phyllo / beef and pork / garlic yogurt AJVAR roasted pepper / eggplant / garlic CHEESE PIE BEETS TZATZIKI crispy phyllo / cucumber yogurt yogurt / roasted beets / garlic LAMB & VEAL SAUSAGE red & yellow bell peppers / onion garlic eggplant SALADS chilli flakes / tomato SHRIMP SKEWER BALKAN SALAD prosciutto / asparagus / pepper / spicy sesame aioli tomato / pepper / cucumber / onion SMOKED PORK SAUSAGE aged cow cheese homemade mustard sauce RED QUINOA SALAD LAMB MEDALLIONS grilled corn / dry cranberries house ground lamb / herb sour cream / pomegranate syrup heirloom tomato / lettuce / balsamic STUFFED SOUR CABBAGE ROASTED SQUASH SALAD potato mash / pork belly / rice / yogurt mixed greens / panko-crusted mozzarella ALMOND-CRUSTED CHICKEN crispy bacon / pomegranate dressing walnut / green apple
Recommended publications
  • MT 59-01 Danijela Sarcevic.Indd
    UDK: 613.281(497.11)(091) ; 641.56(497.11)(091) meat technology ID: 265894924 Founder and publisher: Institute of Meat Hygiene and Technology, Belgrade https://doi.org/10.18485/meattech.2018.59.1.7 Review paper Meat in traditional Serbian cuisine Milan Z. Baltic1, Janjic Jelena1, Milka Popovic2, Tatjana Baltic3, Marija Boskovic1, Marija Starcevic4, Danijela Sarcevic3* A b s t r a c t: The use of meat in traditional Serbian cuisine can be divided into three periods. The fi rst period is the time from the arrival of Slavs in the Balkans, through the Middle Ages to the early 19th century. The second period, the 19th and the fi rst half of the 20th centuries, can be marked as special due to signifi cant changes that impacted traditional Serbian cuisine, compared to the fi rst period. It was a period during which the Europeanization of Serbia took place in all spheres of life, including cuisine. After World War II, Serbia and many surrounding countries eperienced a great surge in industrialization in all economic fi elds, including that of food production. The last sixty years has seen the globalization of our food supply, with food being transported globally from one part of the world to another, and which resulted in neglected traditional, local cuisines. Therefore, many countries, including Serbia, recognize a need for preserving traditional cuisine. This recognition has initiated several mechanisms for maintaining Europe’s gastronomic herit- age. Preservation of traditional cuisine in Serbia has special signifi cance for tourism development. Keywords: tradition, nutrition, history, heritage. Introduction and preparation is not complex.
    [Show full text]
  • Large Plates Seafood Slow-Cooked Food Vegetables Meat&Poultry
    *parties of 10 and up must include large plates $45 *must be enjoyed by entire table UNLIMITED SMALL PLATES PER PERSON Mezze FOR / FOR Soups Meat&Poultry comes with aged cheese, VEAL pork cracklings, ajvar, teleća krem čorba ALL OUR MEATS ARE PREPARED pickled vegetables root vegetables / creme fraiche ON A CHARCOAL GRILL BEEF PROSCIUTTO goveđa pršuta TOMATO STEAK TARTARE* paradajz supa homemade basil pesto tartar biftek pork cracklings / onion LAMB PROSCIUTTO capers / house pickled vegetable jagnjeća pršuta BALKAN KEBAB SPICY SALAMI ćevapi house ground beef & veal kulen Flatbread onion / paprika AMBAR SLIDER* OVENBAKED pljeskavica house ground beef & veal Kajmak bar urnebes / lettuce / tomato LAMB SKIM MILK SPREAD dill bechamel WILD BOAR PATTY ZLATIBOR eggplant aioli / fresno pepper gurmanska bacon stari kajmak / aged 3-6 months WHITE smoked gouda / pickles / pesto ŠUMADIJA aged cheese / mozzarella CHICKEN KEBAB mladi kajmak / unaged fresh herb / true oil / olive oil pileći ražnjić kajmak sauce / pickles SMOKED SALMON GRILLED VEGGIE capers / dill / onion / lemon homemade pesto ALMOND CRUSTED CHICKEN kalamata olives / seasonal vegetables manastirac walnut / green apple MUSHROOM chive / wasabi mayo porcini / walnut LAMB MEDALLIONS HERB jagnjeći ražnjić house ground lamb basil / teragon / dill / garlic Vegetables dill yogurt / pomegranates CHEF’S KAJMAK SELECTION PORK BELLY šumadija / mushroom / herb GRILLED ASPARAGUS* špargle thyme veloute svinjski pauflek roasted squash / quail egg Ambar BBQ sauce / housemade pickles GRILLED PORK NECK
    [Show full text]
  • The Digital Cookbook for Empowerment in Youth Participation
    1 The digital cookbook for empowerment in youth participation funded by main organiser partners Organizacija kreativnog ” okupljanja” - OKO OUGHT FOOD FOR TH THIS PROJECT HAS BEEN FUNDED BY THE EUROPEAN COMMISSION’S YOUTH IN ACTION PROGRAMME. The content of the publication is the sole responsibility of the publisher and the European Commission is not liable for any use that may be made of the information. This publication reflects the views only of the authors, and the Commission cannot be held responsible for any use which may be made of the information contained therein. Hi! We are the young people that have a story to be told and we would like to share it with you: Food for youth! 4 20 participants coming from Czech republic, Poland, Portugal, Russia and Serbia, together with their leaders gathered at a youth exchange Food as a Tool for Youth Participation in Hradec Králové, Czech Republic. From June 10th to 20th 2014, they have met to explore and discuss food through its intercultural context. y O u th p ar t i c i pa ti o n Pot of Nations is a digital cookbook that aims to support the empowerment in youth participation by encouraging young people with positive experiences and stimulating creative thinking of young people in order to develop innovative ways of promoting youth participation. It consists of the recipes for good practices in youth participation, through actual food recipes, targeting young people in their local contexts, the practices discussed and applied on the youth exchange itself. 15 33 TABLE OF CONTENTS Chapter II Chapter III Once upon a time We made 7 Introduction This chapter presents the roadmap The stories aiming to inspire of the national recipes that were put young people to look 8 in action during the exchange.
    [Show full text]
  • Dinner Menu 59
    BALKAN EXPERIENCE (unlimited plates & drinks) *must be enjoyed by entire table 59 Our dishes contain the nest quality raw ingridients purchased from local organic farms. Our supply partners raise animals on vegetarian diets without antibiotics. 00.00 MEAT MEZZE3 for 18$ FLATBREADS MEAT & POULTRY GOVEĐA PRŠUTA..... WHITE - pizza sa sirom..... TARTARE STEAK - tartar biftek..... beef prosciutto kajmak / cured aged cow’s chesse pork “cracklins” / sundried tomato butter DIMLJENI SVINJSKI VRAT..... pickled vegetables / onion / capers smoked pork neck PORK - pizza sa prasetinom..... TUNA TARTARE - tartar od tune.... 13 PEČENICA..... slow cooked pork / pickled onion/ cheese black butter/ pear salsa/ roasted almonds pork file KARLOVAČKA..... MUSHROOM - pizza sa pečurkama... CHICKEN..... beef / pork salami shiitake, crimini, button walnut / green apple / chive / wasabi mayo oyster mushrooms / arugula / cheese JAGNJEĆA KOBASICA..... BACON & PEANUT lamb salami PORK TENDERLOIN - svinjski file..... KULEN..... miso-mustard tarragon / mashed potato spicy salami SOUP & SALAD CHICKEN KEBAB - pileći kebab..... VEAL SOUP - teleća krem čorba..... kajmak sauce / pickled onion comes with root vegetables / creme fresh KAJMAK BAR bread BALKAN KEBAB - ćevapi..... - čorba od tikvica.. house grounded beef and veal / ŠUMADIJA KAJMAK..... ZUCCHINI SOUP scallions / paprika not aged milk skim spread potato / sundried tomato LAMB SKEWER - jagnjeci raznjic ....9 ZLATIBOR..... BALKAN SALAD - šopska salata..... aged 3-6 month tomato / pepper / cucumber / onion house ground lamb / herb sour cream/ rose syrup SMOKED SALMON..... aged cow cheese capers / dill / onion / lemon AMBAR BURGER - pljeskavica..... 8 SQUASH SALAD - zelena salata..... MUSHROOM ..... mixed greens/panko-crusted mozzarella beef&veal / boston lettuce / porcini / walnut crispy bacon / pomegranate dressing smoked mayo / tomato SPICY CRAB..... STUFFED SOUR CABBAGE - sarma..... RED QUINOA SALAD ....
    [Show full text]
  • Cold Appetizers Hot Appetizers Soups Fish
    COLD APPETIZERS Hake fillet ............................................... 560 (Oslic, fileti) Smoked ham from Njegush ................ 790 (Njeguški pršut) Fried squids ........................................... 760 (Lignje, przene) Serbian-style baked beans ..................... 230 (Prebranac bez kobasice) Grilled squids ............................................ 760 (Lignje, grilovane) Cheese (portion) ....................................... 180 Sir (porcija) Sea bass, gilt poll (1 kg) ...................... 2300 (Brancin, orada, 1 kg) Cream ......................................................... 240 (Kajmak) Grouper (1 kg) .......................................... 2300 (Škarpina, 1 kg) Pancakes with ham and cheese ........... 210 (Slane palacinke) Mackerel (1 kg) ...................................... 2300 (Škarpina, 1 kg) Pihtije (pork in aspic) ............................. 240 Fried sprats (portion) ............................. 190 (Girice, porcija) HOT APPETIZERS Grilled champignons ............................. 340 DISHES TO ORDER (Pecurke na zaru) Medallions with champignons ........... 680 Breaded peppers stuffed with cheese .. 240 (Medaljoni sa pecurkama) (Pohovane paprike punjene sirom) Chicken with peanuts .............................. 670 Breaded cheese ....................................... 380 (Piletina sa kikirikijem) (Pohovani kackavalj) Chicken with curry .............................. 670 (Piletina sa karijem) SOUPS Chicken with sesame seeds ..................... 670 (Piletina sa susamom) Fresh-water fishermen
    [Show full text]
  • Allied Cookery, British, French, Italian, Belgian, Russian
    \ L™, L,™ i l™.-« L_«y V-*' V^^y Vw*"' i x L—.» j\ T BRITISH .... BELGIAN FRENCH ITALIAN RUSSIAN Arranged by grace clergue h/ rrison AMO GERTRUDE CLERGUE A. R. MANN LIBRARY ALBERT R. MANN LIBRARY New York State Colleges OF Agriculture and Home Economics AT Cornell University Cornell University Library TX 725.H35 Allied cookery, British, French, Italian 3 1924 003 580 838 The original of tliis book is in tine Cornell University Library. There are no known copyright restrictions in the United States on the use of the text. http://www.archive.org/details/cu31924003580838 Allied French Italian Cookery «£^„ Arranged by Grace Glergue Harrison and Gertrude Glergue TO AID THE WAR SUFFERERS IN THE DEVASTATED DISTRICTS OF FRANCE Introduction by Hon. Raoul Dandurand Commandeur de la LIgion d'Honneur Prefaced by Stephen Leacock and Ella Wheeler Wilcox G. P. Putnam's Sons New York and London Zbe "Rnlcherbocftet press 1916. m^\k). COPVSIGHT, I916 BY GRACE CLERGUE HARRISON OBe IRnfcftetBocfiet: ptees, •new ffiotft THE PURPOSE of this little book is to procure funds in aid of the farmers in that part of France which was devas- tated by the invasion of the German armies and subsequently regained by the French. This region, in part, one of the most fertile in France, and which sustained hundreds of thousands of inhabitants engaged in agricultural pursuits, has been left desolate, with all buildings destroyed and all farming implements, cattle, and farm pro- ducts taken off by the invaders for military uses. Its old men, women, and children, who survived the slaughter of invasion, are now undertaking the labour of restoring their farms.
    [Show full text]
  • Download Dinner Menu Type
    STARTERS - PREDJELA FROM OUR GRILL - ROSTILJ Charcuterie Board - Meze . .$25 Chievapi . $15 Daily selection of our smoked meats Skinless beef sausages, kajmak, onions Burger - Pljeskavica . $15 Cherry Peppers - Paprike sa fetom . $10 Beef patty, kajmak, onions Feta cheese, herb salad, burnt scallion oil 016 Burger - Gurmanska pljeskavica . .$18 Feta Fondue - Umak sa Fetom.. $10 Beef patty, bacon, gouda cheese, LTO, house bun Ajvar, Pindjur, grilled bread Calf Liver - Džigerica u skrami . .$16 Caul fat, charred cipollini onions, feta spread, garlic vinaigrette Grilled Meatballs - Leskovački uštipak . $18 SOUPS - SUPE Cheese, house smoked bacon, kajmak, onions Chicken Noodle - Pileća . $7 Smoked Sausage - Kobasica . $16 Veal - Teleća . .$7 Sauerkraut, mustard - Podvarak sa Slaninom Beans - Pasulj . $7 Pork Tenderloin - Punjena vešalica . .$20 Caul fat, roasted mushrooms, gouda, pork jus Pork Chop - Dimljena Krmenadla . $20 Cole slaw, roasted potatoes, brown butter BUREK Please allow 35 minutes to prepare. Sample Platter - Mešano meso . .$36 Chievapi, pork sausages, grilled meatballs, marinated Choose from: Cheese, Spinach & Cheese, chicken thighs, pork chop Ground beef . .$12 SALADS AND SIDES - SALATE I PRILOZI Shopska . .$8 Tomatoes, cucumbers, onions, feta, herb vinaigrette Roasted Peppers - Belolučene paprike . $7 SERBIAN DISHES - TRADICIONALNA JELA Sweet or spicy with garlic vinaigrette Roasted Chicken - Pečena piletina . .$19 House Salad - Zelena salata . $9 Slagel farm half chicken, roasted veggies, Gem lettuce, radishes, cucumbers, hard boiled herb butter egg, fried onions, yogurt dill dressing Braised Veal - Teletina ispod sača . .$20 Beet Salad - Salata od cvekle . $11 Yukon potatoes, glazed carrots Roasted beets, whipped feta, pickled red onions, arugula, candied walnuts Pork Stew - Leskovačka mućkalica . .$16 Braised pork, tomato ragout, feta, Cabbage Salad - Kupus salata .
    [Show full text]
  • Fun for the Mouth/Welcome Bite
    Fun for the mouth/Welcome bite * Pate - pork fat (pork fat with roasted onion, bread and red peppers) * Bruschetta (bread, cherry tomato, brined cheese) * Pate - greaves (greaves pate with spring onion, bread) 50 din Breakfast * Cicvara 250 din (traditional corn flour preparation,butterfat cream,cheese, roast bacon) * French toast by Dvor 250 din (French toast with sour cream, ham and cheese) * Gibanica 240 din (homemade dish, pita, with cheese and spinach, sour milk) * Eggs with ... 250 din egg specialties, omlette, fried eggs, scrembled eggs with various side dishes * Breakfast by Dvor 320 din (two fried eggs, homemade sausage, homemade cheese, champignon, cherry tomato and rucola) * Croque Madame 410 din (Tramenzino bread, sour creme, pečenica-Parma ham, parmesan, mushroom, bechamel sauce, egg) * Cold appetizer * The Plain on Smoke dried pork neck 100 gr 270 din pečenica - dried pork rib eye steak meat100 gr 310 din smoked bacon 100gr 260 din kulen - homade sausage 100gr 290 din Prosciutto - Parma ham 100gr 320 din * Cheese cow cheese in olive oil 100gr 125 din semi-soft cow cheese 100gr 125 din kajmak - butterfat cream 100gr 190 din parmesan 100gr 360 din smoked cheese 100gr 270 din mix cheese 150gr 240 din * Salad Meals Crispy Chicken Salad 630 din (chicken breast, lettuce, corn flakes, sauce tartar, tomato, paprika) * Salad à la Chef 730 din (chicken steak, rucola, feta cheese, iceberg, lettuce, sweet corn, mushrooms, nuts, cherry tomato, red onion) * Beefsteak Salad 710 din (mix of lettuce, fast fried beef steak, toast, cherry
    [Show full text]
  • ЈЕЛА ИЗ ЦРЕПУЉЕ Издавач: Општинска Управа Општине Ражањ Превод Текста: Oxford Centar, Параћин
    ЈЕЛА ИЗ ЦРЕПУЉЕ Издавач: Општинска управа општине Ражањ Превод текста: Oxford centar, Параћин Дизајн и прелом: Колор Фото Студио Мића, Алексинац (Милена Миладиновић) Штампа: Sito print, Алексинац Година издања: мај 2021. год. Тираж: 300 комада ПОДРШКА: Пројекат „Јаке жене” спроводи се у оквиру „Програма локалних иницијатива за социјално укључивање и смањење сиромаштва – Подршка развоју иновативних модела за социјално укључивање – ЛИП 2” којим координира Тим за социјално укључивање и смањење сиромаштва Владе Републике Србије уз подршку Владе Швајцарске. НАПОМЕНА: Израду ове брошуре омогућила је Влада Швајцарске. Брошура не представља званичан став Владе Републике Србије, као ни Владе Швајцарске. Искључиву одговорност за садржај и информације које се налазе у публикацији сносе аутори/ке текста. Сви појмови употребљени у брошури у мушком граматичком роду обухватају мушки и женски род лица на која се односе. САДРЖАЈ ПРВО КОРИШЋЕЊЕ ЦРЕПУЉЕ ....................................................... 1 ПРИПРЕМА ХРАНЕ У ЦРЕПУЉИ ..................................................... 3 ОДРЖАВАЊЕ ЦРЕПУЉЕ .................................................................9 ПИТА РАЗВИЈУША ........................................................................... 11 ПУЊЕНА ПОСНА СУВА ПАПРИКА У ЦРЕПУЉИ ............................13 САРМИЦЕ ОД КУПУСА У ЦРЕПУЉИ .............................................15 ЗЕЉАНИК ........................................................................................17 САРМИЦЕ У ВИНОВОМ ЛИСТУ ......................................................19
    [Show full text]
  • BORKOVAC MENI 2019 V3.Cdr
    BORKOVAC Hotel u borovima Meni / Menu Meni za paket Package Menu -ČORBE I SUPE- -ČORBE I SUPE- TELEĆA ČORBA VEAL RAGOUT BROTH RIBLJA ČORBA FISH BROTH DOMAĆA SUPA HOMEMADE SOUP -GLAVNO JELO- -MAIN DISHES- BEČKA ŠNICLA WIENER SCHNITZEL VOJVODJANSKA ŠNICLA VOJVODINA „STEAK” ĆEVAPI „ĆEVAPI” ROŠTILJ KOBASICA GRILLED SAUSAGES PLJESKAVICA HAMBURGER PILETINA SA SUMAMOM CHICKEN WITH SESAME PILEĆA BEČKA CHICKEN WIENER SCHNITZEL PILEĆI FILE NA ŽARU GRILLED CHICKEN FILLET PILEĆI FILE U SLANINI CHICKEN FILLET IN BACON PILEĆI BATAK NA ŽARU GRILLED DRUMSTICK PILEĆI MONSINJOR CHICKEN MONSIGNORE FILET SOMA CATFISH FILLET -SEZONSKA JELA - -SEASON DISHES - U OGRANIČENIM KOLIČINAMA LIMITED QUANTITY BEĆAR PAPRIKAŠ BEĆAR STEW PODVARAK SA ROŠTILJ KOBASICOM PODVARAK WITH SAUSAGE PASULJ SA BUTKICOM BEANS WITH HAM HOCK PREBRANAC SA ROŠTILJ KOBASICOM PREBRANAC WITH SAUSAGE PIZZA (SVE VRSTE PIZZA) PIZZA (ALL KINDS OF PIZZAS) -SALATE- -SALADS- KUPUS SALATA CABBAGE SALAD ZELENA SALATA LETTUCE SALAD SEZONSKA SALATA SEASON SALAD Doručak / Breakfast DORUČAK SE SLUŽI ISKLJUČIVO DO 12 ČASOVA! ENGLESKI DORUČAK 340,00 ENGLISH BREAKFAST (2 jajeta, kobasica, crveni pasulj, slanina, (2 eggs, sausage, red beans, bacon, senf, zelena salata, domaći hleb) mustard, lettuce, homemade bread) POHOVANI TOST SENDVIČ 300,00 FRIED TOAST SANDWICH (tost hleb, svinjska pečenica, kečap, (toast, pork sirloin, ketchup, majonez, sir trapist) mayonnaise, trappist cheese) OMLET SA SPANAĆEM ILI ŠUNKOM 300,00 OMELET BY REQUEST ILI SLANINOM (SPINACH, HAM, BACON) (3 jajeta, spanać, šunka ili slanina, (3 eggs, spinach, ham or bacon, feta sir, ajvar, domaća lepinja) feta cheese, ajvar, homemade buns) JAJA PO ŽELJI 260,00 EGG MEALS (omlet, kajgana ili jaje na oko (omelet, scrambled, over-easy sa domaćim hlebom) with homemade bread) OVSENE PAHULJICE SA SUŠENIM 250,00 OAT FLAKES WITH DRIED I KANDIRANIM VOĆEM AND CANDIED FRUITS (ovsene pahuljice, mleko, žuti šećer, (oat flakes, milk, yellow sugar, kombinacija sušenog i kandiranog voća) a mixture of dried and candied fruit Hladna predjela / Cold Appetizers DELIKATES ZAKUSKA 350 gr.
    [Show full text]
  • Ana Ilic, ID 0824973 the Red River: Writing and Re-Living the Traumatic
    Ana Ilic, ID 0824973 The Red River: Writing and Re-living the Traumatic Past An exegesis submitted to Auckland University of Technology in partial fulfilment of the degree of Master of Creative Writing (MCW) 2010 School of Communication Studies Supervisor: Rosser Johnson CONTENTS: ATTESTATION OF AUTHORSHIP 3 INTELLECTUAL PROPERTY RIGHTS 4 CONFIDENTIAL MATERIAL 5 ABSTRACT 6 EXEGESIS: THE RED RIVER: LIVING AND WRITING THE TRAUMATIC PAST 7 Introduction 7 Novel Synopsis 8 Growing Idea Roots: Research Methodology Behind The Red River 9 What is Trauma? 10 Writing About Trauma 10 Those Magic Wor(l)ds: Magical Tale in Writing about Trauma 12 The Past is a Foreign Country: Personal Reflections on Writing The Red River 14 Conclusion: Is Redemption Possible in Damaged Societies? 16 REFERENCES 16 2 Attestation of Authorship I hereby declare that this submission is my own work and that, to the best of my knowledge and belief, it contains no material previously published or written by another person (except where explicitly defined in the acknowledgements), nor material which to a substantial extent has been submitted for the award of any other degree or diploma of a university or other institution of higher learning. Candidate’s signature 3 Intellectual Property Rights 1. All intellectual property including copyright is retained by the candidate in the content of the candidate’s exegesis. For the removal of doubt, publication by the candidate of this or any derivative work does not change the intellectual property rights of the candidate in relation to the exegesis. 2. I confirm that my exegesis does not contain plagiarised material or material for which the copyright or other intellectual property belongs to a third party.
    [Show full text]
  • Serbian National Dishes
    CultureTalk Serbia Video Transcripts: http://langmedia.fivecolleges.edu Serbian National Dishes Serbian transcript: А: Најпознатија српска јела су углавном јела заснована на киселом купусу, паприци, печеној паприци, а то су подварак, сарма, пуњена паприка, ајвар, ћевапи, млевено месо, дакле роштиљ, ћевапи, вешалице, кобасице. Б: Е сад, како бисмо објаснили шта је кисели купус? А: Кисели купус. Кисели купус је заправо само најобичнији купус који је стајао дуже време у сланој води. То је заправо јело које постоји у Немачкој. Немци јако много једу кисели купус па верујем да се заправо он троши, само што није толико познат и коришћен као у Србији. Он је, како да кажем... Просто добио укус, зачињен, као салата рецимо, киселкаст... Б: Да, није нешто ни слатко ни слано, негде између. Доста подсећа на јела из кинеских ресторана, али је врло присутно као додатак у многим другим... Многим српским јелима. На пример, сарма. Сарма је једно српско јело које је млевено месо са неким зачинима и често пиринчем, омотано у лист... А: Да, обичним, бибер, со и... Умотано у листове киселог купуса. Једноставно, кад се месо издинста, скува пиринач, помеша, дода се мало сланинице, сланине; сланина је, да, свуда је има, умота се у листове киселог купуса тако да све изгледа као, као неке ролнице рецимо, као ролнице; и онда се наслаже у шерпу и све се то дуго, дуго, дуго, дуго, дуго, више сати, по четири-пет сати крчка. Иначе сва српска јела су... Већина српских јела се јако дуго кува; пасуљ, сарма, подварак, то се све из више фаза кува. Обично се прво кува по сат-два, онда се или крчка у рерни или се запече или..
    [Show full text]