RESTAURANT VAPOR
DEGUSTATION MENU – RESTAURANT VAPOR
Beef carpaccio with mustard and honey sauce MISAL ROSE, PERŠURIĆ
Mushroom soup serve d with whipped cream and truffle oil CHARDONNAY, BELJE
Warm salad of courgettes (zucchini) and carrots with shrimp MALVASIJA, DUBROVAČKI PODRUMI
Grouper fillet serv ed on a spicy casse role made of asparagus, swee t potatoes and cherry tomatoes with lemon sauce POŠIP, ČARA
Sorbe t yoghourt
Marinated lamb with onion sauce, serve d with potato sweet bre ad DINGAČ, SKARAMUČA
Chocol ate soufflé
MUŠKATEL, MARIJAN ARMAN
With compliments of Bellevue Hotel Executive Chef Saša Računica Degustation menu: 525kn Menu with wine recommendation: 900kn
COLD APPETIZERS CARPACCIO Monkfish carpaccio with caviar vinaigrette served on Caponata, a Sicilian eggplant stew. 1 6 0 kn * * *
TURKEY ROLLS B a k ed roll s of tu rk ey s t u f f ed wi th c ar ro t and spinach p u r é e , s e rv ed on r ad i c c hio sal ad. 8 5 k n * * *
FRESH OYSTERS FROM STON 2 5 k n /k o m ( p i e c e ) * * *
SALAD WITH BRIE CHEESE Sal ad wi th Brie c he e s e and s tr aw b e rry w i th d ri ed fi gs 9 5 k n * * *
CHICKEN SALAD Roast chicken served with grilled vegetables, flavoured balsamic and olive oil. 9 0 kn * * *
SMOKED TUNA ’’Smoked ham from the sea’’ served on a salad of rocket (arugula), radicchio and lettuce with extra virgin olive oil 150 k n * * *
SCAMPI Poached scampi served on a salsa of avocado and roasted peppers. 170 k n * * *
SOUP BEEF SOUP 4 5 k n * * *
FISH SOUP 4 5 k n * * *
ASPARAGUS SOUP 6 5 k n * * *
LOBSTER BROTH 9 5 k n * * *
AVOCADO SOUP 7 0 kn * * *
VEGETARIAN SOUP 7 0 kn * * *
WARM APPETIZERS GROOVED RAZOR SHELL ’Bouzzara’ of razor shells with garlic, parsley and white wine. 1 3 0 kn * * *
SAINT JACQUES Saint Jacques in ginger and cabbage sauce. 1 6 5 k n * * *
BAKED ANGLER Baked angler served with mashed broccoli and vanilla sauce. 2 6 0 k n * * *
FOIE GRAS Pan seared foie gras served on braised lentils and a julienne of creamed baby leeks with a sherry vinegar jus. 1 9 5 k n * * *
HOME MAIDE NOODLES Green noodles in cheese and home arugula sauce. 140 k n * * *
GRILLED PRAWNS Grilled prawns served atop a pyramid of dark polenta with flambéed cherry tomato cream sauce 140 kn * * * WARM PRAWN SALAD
Warm zucchini, carrot and prawn salad with wild orange sauce 155 k n * * *
TOFU CHEESE Fried to fu ( so y a cheese) s e rv ed on s ea so n al v e ge ta b l es and s ea so n ed wi th soy a s au c e and ses a me seed s. 125 kn ***
VEGETABLES RISSOTO Pi cc a ta of z ucc hin i and forest mu sh roo ms on r i so tto o f v eg e tab l e s s a si o n . 120 kn ***
MAIN COURSE COD FILLET Cooked filet of cod served with leeks and potatoes 165 kn * * *
SEABASS FILLE SeAbass fri e d in a p an , se r v ed in mashed po tatoes wi th mu st a rd ‘D ijon ’ and ‘ r a ta to u i l l e ’ niqoise ( pe p pe r s, eg gp la nt and zu cchin i in sweet r ed p epp e r reduction). 230 kn * * *
FILLET OF GROUPER Gro up e r fil l e t s er v ed on a spicy c as se ro l e mad e of a sp a ra gu s, sw eetr po ta to e s and c he r ry to ma to e s wi th l e mon s a u c e. 190 kn * * *
FILLET OF JOHN DORY Roasted f il l e t o f John Dory s er v ed o n ro ck et ri s otto wi th a sa uc e of b eetroot and gi nge r . 195 kn * * *
LOBSTER B a k ed l obs t er se r v ed wi th bl ack n o odle s, cherry tom a to es and fresh b r oad b e an s 230 kn * * *
SQUIDS MARINATED Roasted c al a ma r i s er v ed wi th a con f it of f en n el top pe d wi th d e e p fri ed gin g er and s au c e nero. 170 kn * * *
SCAMPI Seared scampi s er v ed on a ti mb al e o f veg e ta ble ta gl ia lin i to pp ed wi th a s au c e o f cl ams poached in chardonnay cream. 190 kn * * *
VEAL FILLET Whole v eal fill et po ac hed in tru ffl e oil s er v ed o n riso tto of mi x ed forest m u s h r o o ms and ga rni s h ed a s p a ra gu s . 240 kn * * *
DUCK BREAST Roasted d u c k b re a s t s er ved w i th ro ck et ( a ru gul a) s al ad and mashed s t r aw b e rr i e s w it h bal samic v i n eg a r 230 kn * * *
LAMB CHOP Lamb rib s b ak ed wi th d ri ed olives a n d wi ld ro sema ry , g a rni s he d w i th caramel iz ed shallo t, bro ad b e ans , carro t and f ri ed g a rli c in a sa uc e of r ed win e . 235 kn * * *
BEEF FILLET “ROSSINI” Served on p o t ato bl inis, grat inated wi th Pa r ma ha m and g ru y e re fin i shed w i t h truffle a n d marsala j u s . 270 kn * * *
TBONE STEAK (500 g) C h ar r ed Tb on e s t ea k s e rv ed w it h p o t ato e s and se a so n a l v eg e tab l e s 320 kn * * *
TURKEY MEDALLIONS Tu rk ey med allions s e r ve d in a sa uc e of yo ghurt and mu s hro om s on th e Is tri an „ fuz i “(kind of pasta) . 170 kn ***
PORK MEDALLIONS Marin a ted , gr ill ed med a llion s s er v e d wi th r ed l en til s , fenn el, p ap ay a an d topped w i t h sa uc e of dried plu m s an d r ed w in e 150 kn ***