A LITTLE SOMETHING FOR EVERYONE

I PREPARED A MIX OF GREEN LETTUCE, APPLE, ARUGULA, THINLY SLICED FRESH CUCUMBER AND CHERRY TOMATOES - DRESSED WITH FRENCH DRESSING. SIMPLE, REFRESHING, JUST WHEN YOU NEED IT.

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220 G

I COMBINED CREAMY BURRATA WITH ROASTED PEACHES, FRESH VEGETABLES AND CRISPY BREAD. I ADDED BALSAMIC DRESSING, DUSTED IT WITH PAPRIKA POWDER, AND INCLUDED CUCUMBER, RADISH AND LOLO ROSSO LETTUCE. THE KIND OF SALAD YOU WANT TO LOOK AT BEFORE YOU TAKE A BITE.

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470 G

I ADDED PICKLED CUCUMBER IN GOCHUJANG SAUCE TO A CHEESE MOUSSE, ALONG WITH SPRING ONION, TOASTED SESAME AND A TOUCH OF FRESH CHIVES. THE FLAVOR IS GENTLY SPICY, WITH A CRUNCHY-CREAMY COMBINATION THAT WAKES YOU UP IN THE BEST WAY.

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360 G

I SERVE GRILLED RIBEYE STEAK ON A BED OF FRESH SPINACH, WITH ROASTED CHERRY TOMATOES, PICKLED RED ONION, BABY CORN, BALSAMIC AND FRENCH DRESSING - FINISHED WITH A CRISPY PARMESAN CHIP.

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525 G

I MAKE THE CLASSIC CAESAR WITH ICEBERG LETTUCE, GRILLED CHICKEN, CRISPY BREAD, ANCHOVY CAESAR DRESSING, PROSCIUTTO CHIPS AND PARMESAN.

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420 G

TOMATO, CUCUMBER, PEPPER, RED ONION, OLIVES AND A FETA CHEESE MOUSSE DUSTED WITH OREGANO POWDER - SEASONED WITH OLIVE OIL AND OREGANO. A GREEK SALAD THROUGH MY HANDS - FULL OF FLAVOR, WITHOUT EXCESS.

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395 G

A REFRESHING SALAD OF CHERRY TOMATOES, BABY MOZZARELLA AND FRESH BASIL, DRIZZLED WITH HOMEMADE PESTO AND OLIVE OIL. A CLASSIC ITALIAN COMBINATION OF SIMPLICITY AND FLAVOR.

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340 G

I TOPPED CRISPY ICEBERG LETTUCE WITH FRENCH AND GORGONZOLA DRESSINGS AND FRESH LEAVES FILLED WITH RICH FLAVORS. I SERVE IT WITH RIPE PEAR SLICES, CRUNCHY WALNUTS AND A GENTLE TOUCH OF MAPLE SYRUP. A PERFECT SWEET-SAVORY COMBINATION FOR TRUE GOURMETS.

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365 G

I ROASTED CORN ON THE COB AND COATED IT WITH RICH MISO BUTTER. SPRINKLED IT WITH FRESH CHIVES - SIMPLE, BUT EXACTLY THE KIND OF THING THAT NEEDS NO EXPLANATION.

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535 G

I MARINATED RAW SEA BREAM IN A CITRUS ORANGE REDUCTION, WITH SWEET PEPPER AND A MILD CHILI TOUCH. LIGHT AND REFRESHING - LIKE A BREEZE TRAPPED ON A PLATE.

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355 G

I GRILLED CRISPY BAGUETTE SLICES, SPREAD THEM WITH CRÈME FRAÎCHE, AND TOPPED WITH PICO DE GALLO MIX. THAT FIRST BITE? AROMATIC, FRESH, AND OPENS UP YOUR APPETITE.

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350 G

I FILLED ASIAN ROLLS WITH FRESH VEGETABLES AND FRIED THEM UNTIL GOLDEN. SERVED WITH HOISIN SAUCE.

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350 G

I LIGHTLY GRILLED THREE TORTILLAS AND SPREAD CREAMY AVOCADO ON THEM. FILLED WITH AROMATIC CHILI CON CARNE SAUCE AND CAJUN SPICE, THEN TOPPED WITH PICO DE GALLO AND LIME SLICES.

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470 G

I GRILLED HALLOUMI CHEESE AND SERVED IT WITH A HONEY-OLIVE OIL DRESSING, SPRINKLED WITH ROUGHLY CHOPPED WALNUTS. SWEET, SAVORY, AND PERFECTLY BALANCED.

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280 G

I FRIED THE FRIES TO PERFECTION, ENRICHED THEM WITH TRUFFLE OIL AND TRUFFLE PASTE, THEN TOPPED WITH FRESHLY GRATED PARMESAN AND CHIVES. FOR WHEN YOU NEED MORE THAN JUST A SIDE.

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260 G

FINELY CHOPPED BEEF TENDERLOIN WITH MISO MAYO, SOY SAUCE, HOT TABASCO, SHALLOTS, PICKLED APPLES, AND SPICES LIKE GINGER, GARLIC, AND CHIVES. SERVED ON CRISPY TOASTED BAGUETTE WITH BUTTER.

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410 G

I PLACED GRILLED CHICKEN ON HOMEMADE BEET HUMMUS, THEN ADDED A FRESH SALAD WITH CUCUMBER, RADISH, PARMESAN, AND SESAME. I FINISHED IT WITH FRENCH DRESSING – A LIGHT COMBINATION WITH AN EASTERN TOUCH.

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445 G

I MIXED SMOKED PORK KNUCKLE WITH RICH BBQ SAUCE AND STUFFED IT INTO A SOFT BAO BUN. I ADDED PICKLED ONION THAT BRINGS FRESHNESS AND DEPTH. JUICY, SMOKED MEAT COMBINED WITH A GENTLE TOUCH OF PICKLED ONION CREATES AN UNFORGETTABLE CULINARY EXPERIENCE.

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370 G

I FILLED FLUFFY BAO DOUGH WITH CONFIT DUCK, ADDED FRESH KIMCHI CUCUMBER, AND DRIZZLED HOISIN SAUCE ON TOP. THE FLAVORS ARE BOLD, BALANCED, AND CONNECTED INTO SOMETHING YOU WON’T FORGET. A PERFECT BALANCE BETWEEN SPICY, TANGY, AND CREAMY – IDEAL FOR THOSE WHO LOVE FOOD WITH CHARACTER.

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300 G


I PREPARED CHICKEN FILLET IN PANKO BREADCRUMBS, THEN FRIED IT TO PERFECT CRISPNESS. I SERVE IT WITH BABY POTATOES, COLESLAW SALAD, AIOLI SAUCE, AND BANANA KETCHUP.

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490 G

I PLACED JUICY CHICKEN IN A SPICY MARRY ME SAUCE MADE OF WHITE WINE, THYME, AND SUN-DRIED TOMATOES. IT’S LIGHTLY SPICED WITH PEPERONCINO CHILIES. I ADDED FRIED MUSHROOMS, RED PEPPER, AND ZUCCHINI. GENTLE, SPICY, AND FULL OF FLAVOR - ONE OF THOSE DISHES THAT STAY WITH YOU.

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435 G

ON A BRIOCHE BUN, I STACKED THREE GRILLED BEEF PATTIES WITH MELTED CHEDDAR CHEESE. I ADDED BURGER SAUCE, FRESH ICEBERG LETTUCE, PICKLED ONION, AND GRILLED BACON. ERVED WITH FRIES.

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560 G

IN A SOFT BRIOCHE BUN, I PLACED BEEF, ADDED TRUFFLE MAYO AND ONION-BACON JAM – ALL SEASONED WITH PECORINO ROMANO. SERVED WITH TRUFFLE PARM FRIES – A SMALL FEAST FOR SPOILED SENSES.

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I COMBINED TURKEY WITH A PARMESAN SAUCE INFUSED WITH PROSCIUTTO. SERVED WITH CRISPY BABY POTATOES.

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450 G

I SERVE GRILLED RIBEYE STEAK AS TAGLIATA, TOPPED WITH CHIMICHURRI SAUCE, CRISPY FRIED BABY POTATOES, AND GRILLED JALAPEÑOS. FINISHED WITH AROMATIC GARLIC AND THYME BUTTER.

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520 G

I COMBINED TURKEY AND NJEGUŠ PROSCIUTTO WITH TAGLIATELLE PASTA AND PESTO SAUCE. CREAMY AND FULL OF FLAVOR, FOR THE DAY YOU NEED SOMETHING STRONGER.

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450 G

I COOK JUICY FILET STEAK TO YOUR PREFERENCE, THEN COAT IT WITH A CRISPY CRUST OF PISTACHIOS, LAVENDER, AND PARMESAN. I SERVE IT WITH LAVENDER-INFUSED CAULIFLOWER PURÉE, GLAZED BABY CARROT HEART, AND DEMI-GLACE SAUCE.

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490 G

I TOPPED GRILLED FILET STEAK WITH AROMATIC BUTTER AND SERVED IT WITH PARSNIP PURÉE, KALE, BORDELAISE SAUCE, AND MISO EDAMAME. FINISHED WITH A RICH GORGONZOLA DRESSING – FOR THOSE WHO WANT TO FEEL EVERY LAYER OF FLAVOR.

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565 G

SELECTION OF FRENCH CHEESES, PROSCIUTTO, NUTS

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KULEN, NJEGUŠ PROSCIUTTO, YELLOW CHEESE, SMOKED CHEESE, PORK CRACKLINGS

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AUTHENTIC ITALIAN CARBONARA WITH SPAGHETTI, A CREAMY SAUCE MADE FROM EGG YOLKS, PARMESAN, AND PECORINO, FINISHED WITH CRISPY PANCETTA AND FRESHLY GROUND BLACK PEPPER THAT ROUNDS OUT THIS RICH YET BALANCED DISH.

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560 G

I ADDED GRILLED GAMBAS TO CREAMY CASARECCE PASTA IN A RICH BISQUE SAUCE WITH GARLIC, BUTTER, AND SPICY RED PEPPER. TOPPED WITH PANKO BREADCRUMBS AND A TOUCH OF DILL. A TASTE OF THE SEA, IN JUST THE RIGHT AMOUNT.

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530 G

I SERVE RIGATONI PASTA WITH A RICH AND AROMATIC BOLOGNESE SAUCE, SLOW-COOKED WITH PATIENCE. FINISHED WITH FRESHLY GRATED PARMESAN – COMFORT FOOD THAT’S NEVER LOST ITS SOUL.

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390 G

I COMBINED FUSILLI PASTA WITH NJEGUŠ PROSCIUTTO, RIBEYE STEAK, PEPPERS, RED ONION, AND PEPERONCINO. I ADDED TOMATO PURÉE AND PARMESAN. BUILT TO STAY SPICY – BUT STILL ENJOYABLE.

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440 G

I COOKED CREAMY RISOTTO WITH WHITE WINE AND DRIED PORCINI MUSHROOMS, ENRICHED IT WITH PARMESAN, BUTTER, AND THYME. I SERVE IT WITH RIBEYE STEAK CUBES. A PERFECT BLEND OF EARTHY FLAVORS AND RICH TEXTURES.

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395 G

CREAMY RISOTTO IN A SAUCE MADE FROM PUMPKIN AND COCONUT MILK, WITH ZUCCHINI AND JUICY PIECES OF CHICKEN. I FINISHED IT WITH PARMESAN AND BUTTER – FOR FULL FLAVOR AND A TEXTURE THAT COATS EVERY BITE.

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460 G

I MADE THIS CREAMY PASTA WITH THREE TYPES OF CHEESE - BRIE, CHEDDAR, AND PARMESAN - INFUSED WITH TRUFFLE OIL AND BUTTER. I BAKED A CRISPY LAYER OF PANKO BREADCRUMBS ON TOP AND SPRINKLED DEHYDRATED ONION. RICH, SOFT, AND FRAGRANT.

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460 G

I FILLED CRISPY BALLS OF CREAMY RISOTTO WITH TRUFFLE PASTE AND PARMESAN, STUFFED THEM WITH FRESH MOZZARELLA, COATED THEM IN PANKO AND FRIED UNTIL GOLDEN. SERVED WITH PARMESAN VELOUTÉ SAUCE - TO MAKE EVERYTHING EVEN MORE DELICATE.

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450 G

I SERVE A WHOLE FILET OF SEA BREAM WITH POTATO SALAD WITH RED ONION, GRILLED SPRING ONION AND LEMON - FINISHED WITH CHIMICHURRI DRESSING.

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590 G

I SERVE GRILLED SALMON FILET WITH PARSNIP PURÉE, FRIED BABY POTATOES, CHARRED ONION AND KIWI SALSA - TOPPED WITH CRISPY PANKO CRUMBS.

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440 G

I LIGHTLY SEARED RAW TUNA AND SERVE IT WITH AROMATIC QUINOA INFUSED WITH GINGER, GARLIC AND PEPPER - ACCOMPANIED BY CREAMY MISO MAYO AND REFRESHING PONZU SAUCE ON THE SIDE.

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355 G

CREAMY SOUP MADE FROM VEGETABLES AND HOMEMADE CHICKEN BROTH – CELERY, CARROT, ONION, AND POTATO. COOKED IN BROTH, THEN BLENDED INTO A SILKY-SMOOTH POTAGE. FINISHED WITH COOKING CREAM, FRESH PARSLEY, AND A TOUCH OF PEPPER – TO WARM YOU UP AND CALM YOU DOWN.

450 G

I SAUTÉED BUTTERNUT SQUASH WITH ROOT VEGETABLES AND SPICES, THEN SOFTENED IT IN COCONUT MILK. FOR A HINT OF WARMTH – A TOUCH OF GINGER. PLEASANTLY SPICY – BUT NEVER HARSH.

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460 G

I SLOWLY CONFITED DUCK LEGS IN AN AROMATIC BLEND OF PORK FAT, OLIVE OIL, AND HERBS. I CAREFULLY REMOVED THE BONES AND SERVE THEM WITH CRISPY SAGE CHIPS, ROASTED BABY POTATOES, AND ORANGE SAUCE. A TRADITIONAL FRENCH DISH WITH AN ASIAN TWIST.

555 G

I SLOW-COOKED PORK KNUCKLE UNTIL COMPLETELY TENDER, THEN HAND-PULLED IT AND IMMERSED IT IN A CREAMY HORSERADISH AND WHITE WINE SAUCE. I SERVE IT WITH ROASTED BABY POTATOES – RUSTIC, RICH, HONEST.

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530 G