Triwing Endor - Summer (L 65)

Appetizers

• •
• Fresh Oysters: Chilled oysters from
• Ston Bay.• Mussels "Buzara": Local mussels in white wine and garlic sauce, served with homemade focaccia bread.•
• Swordfish Tiradito: Adriatic swordfish, Nikkei style with "leche de tigre" and wakame.•
• Grilled Langoustines: Local scampi with a gremolata of Dalmatian herbs.•
• Octopus Salad: With potatoes, onions, capers, and sun-dried cherry tomatoes.•
• Beef Tagliata: With rucola and parmesan, served with a roasted pepper dashi emulsion.•
• Black Risotto: Traditional cuttlefish risotto.
• Main Courses•
• Octopus Ragout: Slow-cooked with homemade mini gnocchi and basil oil.•
• Summer
• Tuna Salad: Adriatic tuna confit in olive oil, served with crispy lettuce, fresh veggies, and a lemon dressing.• Rosemary &
• Lemon Chicken: Served with ratatouille and creamy mashed potatoes with roasted garlic and olive oil.•
• Grilled
• Whole Fish: Fresh catch of the day served with "Dalmatian style" swiss chard and potatoes.•
• Grilled Steaks: Served with vegetables, mushrooms, homemade fries, and a demi-glace with Istrian truffles.• "Brudet"
• Seafood Stew: 
• John Dory, squid, shrimp, and scalops in a rich tomato and red wine sauce, served with creamy polenta.• Lamb "Peka" Style: Slow-roasted lamb and potatoes with vegetables in white wine, served with homemade fermented potato bread