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 COMBINED CUCUMBER WITH GOCHUJANG SAUCE, THEN ADDED FETA MOUSSE FOR A CREAMY CONTRAST TO THE HEAT. I FINISHED IT WITH SESAME SEEDS FOR A LIGHT CRUNCH AND A FULL, FRESH BITE.

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250 G

I COMBINED MELON WITH NJEGUŠI PROSCIUTTO AND FETA CHEESE, THEN FINISHED EVERYTHING WITH OLIVE OIL. SWEET, SALTY AND FRESH. SIMPLE, BUT JUST THE WAY IT SHOULD BE.

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300 G

I COMBINED CUCUMBER, TOMATO, OLIVES AND SHALLOTS WITH FETA MOUSSE, THEN FINISHED IT WITH FRENCH DRESSING. A LIGHT, FRESH AND CREAMY SALAD THAT COMPLEMENTS EVERY SUMMER BITE.

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250 G

I MIXED THE FRIED EGGPLANT WITH THE TOMATOES AND THE SUMPTUOUS STRACIATELLA, THEN TOPPED EVERYTHING WITH SWEET CHILLI SAUCE THAT COMBINES SWEET, SALTY AND HOT. CREAM STRUCTURE AND CRISPY THIN BREADING MAKE THE PERFECT SNACK.

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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

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 WRAPPED THE FETA IN PHYLLO PASTRY, BRUSHED IT WITH EGG AND BAKED IT UNTIL IT DEVELOPED A CRISPY, GOLDEN CRUST. I FINISHED IT WITH SESAME OIL, BLACK SESAME SEEDS AND HONEY, BRINGING A SWEET AND SALTY BALANCE.

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430 G

I COMBINED CHICKPEAS WITH CUMIN, GARLIC AND LEMON INTO A SMOOTH, CREAMY HUMMUS. I SERVED IT WITH CRISPY TORTILLA CHIPS, SO EVERY BITE HAS A LITTLE FRESHNESS, A LITTLE SPICE AND ENOUGH TEXTURE.

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400 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

ON A WOODEN BOARD I ARRANGED NJEGUŠKI PROSCIUTTO, BEEF PROSCIUTTO, CRACKERS AND KULEN, ALONG WITH A MIX OF CHEESES. WARM, RUSTIC, WIDE RANGE OF FLAVORS. /200 G

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200 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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280 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

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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310 G

Warm, salty and crunchy, a small addition that always ends the whole story on the table.

250 G

I PREPARED THE CHICKEN BREAST TO STAY JUICY, THEN SERVED IT WITH BEETROOT HUMMUS, FRESH CUCUMBER, RADISHES AND PARMESAN. I FINISHED IT WITH SESAME SEEDS, ADDING A LIGHT CRUNCH AND ROUNDING OUT THIS FRESH, FULL PLATE. / 400 G

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445 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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400 G

I BAKED THE TURKEY BREASTS UNTIL THEY WERE JUICY, THEN LAID THEM ON TOP OF THE SMOKED CARROT PUREE THAT BRINGS, A VELVETY BASE. I ALSO ADD MAPLE GLAZED CARROTS FOR ANOTHER LAYER OF SWEET AND ROASTED, AND THE RICE CHIPS BRING A CRUNCHY CONTRAST. TO FINISH WITH A PARMESAN VELOUTE SAUCE THAT COMBINES SMOKY, SWEET AND UMAMI IN A SOFT, PERFECTLY BALANCED BITE.

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400 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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410 G

I BROWNED THE STEAK TO A JUICY PINK INSIDE AND SERVED WITH YOUNG POTATOES THAT ABSORB JUICES. I ADDED A MIX OF LETTUCE FOR A FRESH BALANCE.

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400 G

I PREPARED THE FILET MIGNON UNTIL TENDER, THEN SERVED IT WITH PARSNIP PURÉE AND A CARROT HEART. I ADDED PISTACHIOS FOR A CRUNCHY NOTE AND FINISHED IT WITH DEMI-GLACE SAUCE, GIVING THE WHOLE DISH DEPTH AND WARMTH.

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250 G

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 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 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 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 COMBINED CAVATAPPI PASTA WITH A CREAMY CHEDDAR AND SHEEP’S MILK CHEESE SAUCE, THEN FINISHED IT WITH PANKO BREADCRUMBS FOR A CRISPY CRUST. ON REQUEST, I ADD TRUFFLE OIL TO GIVE THE WHOLE DISH AN EVEN DEEPER AND MORE AROMATIC NOTE.

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460 G

I TOPPED THE SEA BASS WITH CHIMICHURRI TO REVIVE ITS SOFTNESS, AND WITH IT I ADDED A SEARED SCALLION AND POTATO SALAD WITH CUCUMBER THAT BRINGS A COOL BALANCE.

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250 G

I FILLED THE TORTILLA WITH CHILI CON CARNE MEAT, WARM RICE, AVOCADO CREAM AND FRESH PICO DE GALLO. WITH IT I SERVE FRENCH FRIES THAT ADD AN EXCLAMATION POINT AT THE END.

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510 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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460 G

I STEAMED THE BAO DOUGH UNTIL SOFT AND LAID THE KATSU BREADED CHICKEN INSIDE, WHICH BRINGS A WARM CRUNCH. THEN ADDED FRESH COLESLAW TO SOFTEN THE BITE AND COATED KIMCHI WITH MAYONNAISE THAT COMBINES SWEET, SALTY AND SPICY INTO ONE DELIGHT.

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410 G

IN THE SOFT, WARM BAO DOUGH I LAID OUT THE ICEBERG, THEN THE JUICY PORK BELLY SLOWLY BAKED TO A CARAMELIZED CRUST. I TOPPED IT WITH BARBECUE SAUCE FOR THE SMOKE AND SWEETNESS, AND THE PICKLED ONIONS ADD A FRESH BALANCE THAT ROUNDS OFF THE WHOLE SNACKING EXPERIENCE.

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410 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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460 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

I LAYERED THE PASTA WITH BACON, PARMESAN AND A CREAMY CARBONARA SAUCE. I BAKED IT UNTIL WARM, JUICY AND RICH, JUST LIKE A LASAGNA MADE TO BE ENJOYED SLOWLY.

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450 G

I SLOW-COOKED THE PORK RIBS UNTIL THE MEAT BECAME TENDER AND EASY TO PULL APART. I SERVED THEM WITH PORK JUS, CREAMY GARLIC POLENTA AND KAJMAK TO ROUND OUT THE WHOLE PLATE.

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370 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.

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450 G

I COOKED THE ZUCCHINI UNTIL SOFT, THEN BLENDED IT INTO A SMOOTH, CREAMY POTAGE. I ADDED BASIL FOR A FRESH, AROMATIC NOTE AND SERVED IT WARM, LIGHT AND JUST THE WAY IT SHOULD BE.

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300 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