Menus are customized to accommodate distinguished guests' unique preferences, dietary needs, and tastes.

• Shrimp Carpaccio with Orange Gel, Lime Gel, Semi-Dried Tomato
• Vitello Tonnato - Pumpkin Cream
• Ceviche
• Spicy Tuna Salad
• Mozzarella with Tomato Juice, Tomato Cubes, Tomato Concasse, Purple Onion
• Shrimp and Orange Risotto
• Genovese Pesto Pljukanci (Mint, Parsley, Basil)
• Sweet Bread (Candied Fruit), Lamb Ricotta
• Sous Vide Squid with Aioli and Pickled Peach
• Prosciutto and Cheese
• Pasta Pockets with Beef Goulash (Maybe Beetroot)
• Beef Steak Carpaccio
• Cuttlefish Risotto

• Boiled Octopus (Pan-Seared) with Sauerkraut and Onion Cream
• Venison or Lamb Fillet (loin) with Forest Fruit Coulis, Mushroom Duxelles, Vegetable Patty
• Sea Bass Fillet, Cauliflower Puree, Smoked Cauliflower, Pickled Cauliflower
• Yellowfin Tuna Swordfish Fillet, Pear Dip, Tomatoes, Sous Vide Courgette
• Hake in Lard, Lentil Salad, Squash Cream
• "Gregada" with Various Fish, Shellfish, Shrimp, and Squid*
• Grilled Ham Steak - Chickpea Onion Stew, Carrots, Cherry Tomatoes
• Cuttlefish Ragu, Creamy Polenta, Broad Bean Cream
• Lamb Shank, Potato Espuma, Pear
• Rack of Lamb, Pressed Roasted Potatoes, Carrot Cream with Rosemary
• Lamb Goulash, Sweet Potato Vanilla Cream, Steamed Vegetables
• Yogurt and Turmeric Marinated Chicken Breast (Breaded), Sautéed Vegetables, Tomato Cream
• Confit Duck Leg (Breaded), Roasted Bell Pepper, Pickled Pepper, Toasted Pine Nuts
• Duck Fillet, Orange Cream, Fennel with Orange, Sautéed Carrot with Coffee
• Boiled Beef, Pea Panna Cotta, Potato and Cabbage Puree, Charlotte Potato
• Veal Tongue, Gnocchi Stuffed with Pancetta and Onion
• Sous Vide Octopus with Olive Leaves - Potato Puree, Baby Vegetable

• Rosemary Cake with Olive Oil, Mascarpone Cream, and Bottarga di Muggine
• Tiramisu
• Panna Cotta
• Apple Strudel - Vanilla Cream, Apple Gel (Raisins) - Apple Compote
• Cheesecake
• Zabaglione - Raspberry Pepper Cream - Almond Crumble
• "Rožata"*
• Croquant Semifreddo - Cocoa Tuile
• Lemon Curd Tart