Rara Avis

Breakfast

Beverages:

• WATER, COFFEE, TEA, FRESH SQUEEZED JUICE, GOAT AND COW MILK, FRESH FRUIT & VEGETABLE SHAKES, YOGURTS
  COLD DISHES: COOKED HAM, BAKED HAM, HOMEMADE SMOKED SAUSAGES AND BACON, HARD SALAMI, TURKEY HAM, MORTADELA SLICES SELECTION OF CHEESE: EMENTAL CHEESE, GOUDA CHEESE, EDAMER CHEESE, HOMEMADE YOUNG CHEESE SPREADS: BUTTER, PEANUT BUTTER, SELECTION OF FRUIT JAMS, CREAM CHEESE, FRESH CREAM, TUNA PATE WARM DISHES: BOILED EGGS, SUNNY SIDE UP FRIED EGGS, POACHED EGGS, VARIOUS OMELETS, GRILLED VEGETABLES, FRIED BACON, TOASTS, CROISSANTS AND VARIOUS BUN ROLLS SELECTION OF CEREALS: CORN FLAKES, OAT FLAKES, CHOCOLATE CEREALS, FRUIT CEREALS SELECTION OF FRESH SEASON FRUIT

Menu I.

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• Cold Appetizer
  Smoked Sea Bass Mousse with Bruschetta (paired with Honey, Mustard and Lemon Cream) Warm Appetizer Stuffed Ravioli (Shrimps, Curd, Prosciutto) Red Sauce (Shrimp, Sundried tomatoes, Cognac) Main Course Monkfish with Vegetables (Spring Potatoes, Cherry Tomatoes, Black Olives and Pine Nuts) Dessert Dry Figs with Almonds and Dark Chocolate Glaze
• Cold Appetizer
  Steak Tartare with Butter and Bone Marrow Gel Warm Appetizer Veal Shank Risotto with Porcini Mushrooms and Gratinated Sheep Cheese Main Course Lamb Cutlets with Polenta and Baby Spinach (Garlic, Olive Oil and Parsley Emulsion) Dessert Flamed Apple Puree (Roasted Almonds, White Chocolate and Cinnamon)
• Cold Appetizer
  Adriatic Shrimps with Sour Apple Sorbet Warm Appetizer Cream soup (Roasted Champignons, Prosciutto and Spinach) Main Course Sea Bass Rolls (served with White Wine Caper Sauceand Vegetable Cream) Dessert Raspberry Champagne Cake (Stracciatella Cream, Milk Chocolate, Caramelized Cotton Candy)
• Cold Appetizer
  Fois Gras (Truffle Ice Cream,Sheep Cheese, Focaccia with Herbs) Warm Appetizer Hokkaido Gnocchi (paired with White Truffle Sauce and Pumpkin Oil Foam) Main Course Beef Steak Tagliata (Arugula and Cherry Tomatoes, Grana Padano, Toasted Pine Nuts) Dessert Dark Chocolate Souffle (Homemade Vanilla, Orange Ice Cream, Almond and Cherry Crumble)
• Cold Appetizer
  Cesar Salad with Lobster (paired with Caramelized Dalmatian Bacon, Spicey Croutons & Olive Oil & Rosemary, Saffron Sauce) Warm Appetizer Dalmatian Traditional Stew with Adriatic Mussels and Spaghetti in White Wine and Garlic Sauce Main Course Sashimi Tuna Steak with Vegetables Dessert Semifreddo
• Cold Appetizer
  Roast Beef with Arugula, Capers and Pickled Onions (served with Acetto BalsamicoSauce) Warm Appetizer Lamb Soup with Broad Beans, Carrot and Poached Egg Yolk Main Course Wellington Steak with Mashed Potatoes and Truffles Dessert A selection of Cheese, Jams & Nuts
• Cold Appetizer
  Roasted Squid Salad with Crispy Black Flavoured Polenta & Sturgeon Caviar Warm Appetizer Breaded Shrimp Dumplings in Turmeric Sauce Main Course Grilled Salmon Fillets with Pistachio (Paired with Sweet Potato Puree & White Vine PistachioSauce) Dessert Cheese Pralines with White Chocolate, Raspberry and Rum, Coconut Cream
• Cold Appetizer
  Stuffed Quail eggs (Adriatic Sardines and Anchovy’s Pate) Warm Appetizer Farfalle in Tomato and Ricotta Sauce Main Course Fish & Mussels Stew with Homemade Polenta Dessert Hazelnut and Chestnut Stuffed Rafioli (Paired with Caramel Sauce and Orange Cream)
• *

Menu Ii.

Cold Appetizer

• Stuffed Crust pastry
  (Curd, Truffle Cream, Black Olive Powder) Warm Appetizer Creamy Pottato Arugula Soup Main Course Confit cock with butternut and chilly cream Dessert Orange Walnut Cake with Coffee & Cognac Cream
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  Marinated Salmon Mousse (Served with Salted Sardines & Cherry Tomatoes) Warm Appetizer Baby Octopus Salad with Olives, Garlyc Mayonnaise & Chicory Main Course Adriatic Prawns in Cognac, Shrimp Tomato Sauce Dessert Forest fruit with Vanilla Mascarpone Cream
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  Beef salad (Beef, Red Beans and Chickpeas, Balsamic-Mustard Sauce) Warm Appetizer Creamy Porcini Mushroom Soup Main Course Beefsteak with Istrian Handmade Pasta Dessert Pistacchio Cheesecake
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  Mix salad (Roasted Beetroot, Feta Cheese, Chili and Thyme Vinegar Sauce) Warm Appetizer Spinach taglliatele (paired with Dalmatian Smoked Ham and Broad Beans & Gorgonzola White WineSauce) Main Course Wild Trout Fillet with Toasted Almond Bread (served with Lemon and Dill White Wine Sauce) Dessert Pear Pie (Red Wine, Homemade Vanilla, Rose Ice Cream)
• *
  Deer Pate (paired with Toasted Bread, Dalmatian Smoked Ham, Peaches & Mozzarella) Warm Appetizer Tomato Celery Soup Main Course Grilled Chicken Fillet Stuffed with Mozzarella and Oregano (served with Creamy ChanterelleSauce) Dessert Tiramisu (Cherries, Cheese Cream, Mint and Dark Chocolate)
• *
  Tomatoes Stuffed with Tuna Pate, Parmesan and Olives with Toasted Bruschetta Warm Appetizer Black Gnocchi in Shrimp, CheeseSaffron Sauce Main Course Swordfish Filet with Grilled Vegetables In Soy-Sesame Sauce Dessert Crispy Blueberry Pie (Blackberry Wine, Cinnamon, Homemade Orange Ice cream)
• Marinated Artichokes in Tomato Sauce
• (stuffed with Pea Cream, Garlic and Olive Oil)
• Puff Pastry Cheese and Chives Baskets
• Puff Pastry Rolls
• (stuffed with Avocado Cheese Cream)
• Fig and Radicchio Salad in Orange Sauce
• Quail Eggs stuffed with Saffron Cream
• (served with Hollandaise Sauce)
• Basil, Pine Nut & Olive Oil Pesto
• (paired with Fresh Burrata Cheese and Black Olive Powder)
• Mix Salad
• (Olives, Tomatoes, Feta Cheese, Croutons)
• Mix salad
• (Roasted Red Peppers, Beans and Quinoa Salad)
• Bruschetta with Marinated Tomatoes and Pepperoncini
• Zucchini Rolls Filled with Ricotta
• Dandelion, Arugula and Caper Salad
• (with Olive Oil, Apple Cider Vinegar, Mustard & Dill Mayonnaise Sauce)
• Cold Pasta Salad with Vegetables, Sour Cream, Thyme and Olive Oil Sauce
• Red Lentil and Chili Pate with Grilled Polenta and Spinach Scones
• Cold Cucumber and Greek Yogurt Soup with Herbs

Vegetarian Menu

Day 1

Lunch

Warm Appetizer

• Gnocchi with Truffles and Porcini Mushrooms
• Spinach and Garlic Pie with Turmeric Sauce
• Stuffed Ravioli with Ricotta and Spinach
• (served with Tomato Eggplant Sauce)
• Grilled Asparagus in Saffron and Parmesan Sauce
• Polenta and Vegetable Tart
• (served with Roasted Peppers and Pumpkin Oil Sauce)
• Pasta with Asparagus and Mushrooms
• Red Lentil Smoky Chickpea Soup
• (served with toasted Pumpkin and Sunflowers Seeds)
• Orzo with Mushrooms and Caramelized Pumpkin
• Mushrooms stuffed with Garlic and Rosemary
• Parmigiano Soup with Shallots
• (served with Focaccia with Cherry Tomatoes and Rosemary)
• Caramelized Carrot with Purple Onion and Honey
• Stuffed Sushi Rolls
• (filled with Carrot, Avocado and Cucumber)
• Baked Sweet Potato with Peppers, Red Beans and Cheddar Cheese
• Buckwheat Spaghetti in Tomato, Garlic and Oregano Sauce

Main Course

• Warm salad
• (Toasted Goat Cheese, Walnuts and Pear & Vinegar, thyme and olive oil sauce)
• Chickpea Croquettes
• (paired with Dried tomatoes, Spinach and Almonds Aromatic Sauce)
• Grilled Vegetables and Tofu Marinated in Pumpkin Oil and Herbs
• Baked Chickpea, Rusk Tomato Stew
• Breaded Pancakes Stuffed with Baby Spinach and Goat`s Curd
• Grilled Zucchini and Eggplants in tomato sauce
• Homemade Zucchini Burger
• (Potato Chips Arugula, Sesame sauce)
• Puff Pastry Stuffed with Vegetable Ragout
• (served with roasted purple carrots and vinegar cream)
• Buckwheat Tortilla filled with Vegetables and Chili Sauce
• Baked Potatoes stuffed with Vegetables and Sour Cream & Chive Foam
• Vegetable Lasagna
• Tomato Parsley Tart with baked Goat’s Cheese
• (served with Tomato and Eggplant Sauce)
• Tofu and Vegetables Stew
• Crispy chickpea and white bean dumplings
• (paired with tomato, cucumber, purple onion and dill salsa)

Dessert

• Apple and Blackberry Crumble
• (with Homemade Vanilla and White Chocolate Ice Cream)
• Chocolate Muffin with Peach and Mascarpone Cream
• Stuffed Cannoli with Pistachio and Strawberry Cream
• Croatian Fritters with Forest Fruit and Cinnamon Cream
• Baked Apple Puree
• (with Toasted Almonds, White Chocolate and Cinnamon)
• Crispy Blueberry Pie with Homemade Orange Ice Cream
• Apple Cream Cheese Cake
• (served with Cranberry, Red Wine and Cinnamon Sauce)
• Tiramisu
• Pumpkin Pie with Spicy Orange and Ginger Cream
• Plum Dumplings
• Marzipan Balls Filled with Raspberry Cream & Glazed with Dark Chocolate
• Homemade Raffioli
• (stuffed with Carob, Orange and White Rum)
• Walnuts and Honey Pralines in Chocolate and Caramel Sauce
• Cheese and Hokkaido Squash Cake
• (served with prune sauce)

Afternoon Snack:

• Fresh Figs with Cashew Cream, Sweet Cream and Honey

Dinner

Day 2

Afternoon Snack

• Selection of Dalmatian Cheese with aromatic crispy Focaccia and Olives
• Fruit salad
• (Watermelon, Orange, Mint, Cinnamon, Lemon Juice, Sage, Honey)
• Selection of Fresh Fruit and Vegetables
• Homemade Bread with Nuts and Dried Figs, Cheese and Aromatic Herbs
• Marinated tofu
• (with Olives and Mashed Potatoes & Chili Herb Sauce)
• A selection of vegetable chips

Day 3

Day 4

Day 5

Day 6

Day 7