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

MENU II.

*
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)

*

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

*
Cold Appetizer 
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

*
Cold Appetizer 
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 

*
Cold Appetizer 
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)

*
Cold Appetizer 
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)

*
Cold Appetizer 
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)

VEGETARIAN MENU

Day 1

Lunch

Cold Appetizer

 Marinated Artichokes in Tomato Sauce

(stuffed with Pea Cream, Garlic and Olive Oil)

Warm Appetizer

Gnocchi with Truffles and Porcini Mushrooms

Main Course

Warm salad

(Toasted Goat Cheese, Walnuts and Pear & Vinegar, thyme and olive oil sauce)

Dessert

Apple and Blackberry Crumble

(with Homemade Vanilla and White Chocolate Ice Cream)

Afternoon snack:

Fresh Figs with Cashew Cream, Sweet Cream and Honey

Dinner

Cold Appetizer

Puff Pastry Cheese and Chives Baskets

Warm Appetizer

Spinach and Garlic Pie with Turmeric Sauce

Main course

Chickpea Croquettes

(paired with Dried tomatoes, Spinach and Almonds Aromatic Sauce)

Dessert

Chocolate Muffin with Peach and Mascarpone Cream

Day 2

Lunch

Cold Appetizer

Puff Pastry Rolls

(stuffed with Avocado Cheese Cream)

Warm Appetizer

Stuffed Ravioli with Ricotta and Spinach

(served with Tomato Eggplant Sauce)

Main Course

Grilled Vegetables and Tofu Marinated in Pumpkin Oil and Herbs

Dessert

Stuffed Cannoli with Pistachio and Strawberry Cream

Afternoon snack

Selection of Dalmatian Cheese with aromatic crispy Focaccia and Olives

Dinner

Cold Appetizer

Fig and Radicchio Salad in Orange Sauce

Warm Appetizer

Grilled Asparagus in Saffron and Parmesan Sauce

Main course

Baked Chickpea, Rusk Tomato Stew

Dessert

Croatian Fritters with Forest Fruit and Cinnamon Cream

Day 3

 Lunch

Cold Appetizer

Quail Eggs stuffed with Saffron Cream

(served with Hollandaise Sauce)

Warm Appetizer

Polenta and Vegetable Tart

(served with Roasted Peppers and Pumpkin Oil Sauce)

Main course

Breaded Pancakes Stuffed with Baby Spinach and Goat`s Curd

Dessert

Baked Apple Puree

(with Toasted Almonds, White Chocolate and Cinnamon)

Afternoon snack

Fruit salad

(Watermelon, Orange, Mint, Cinnamon, Lemon Juice, Sage, Honey)

Dinner

Cold appetizer

Basil, Pine Nut & Olive Oil Pesto

(paired with Fresh Burrata Cheese and Black Olive Powder)

Warm appetizer

Pasta with Asparagus and Mushrooms

Main course

Grilled Zucchini and Eggplants in tomato sauce

Dessert

Crispy Blueberry Pie with Homemade Orange Ice Cream

Day 4

Lunch

Cold Appetizer

Mix Salad

(Olives, Tomatoes, Feta Cheese, Croutons)

Warm Appetizer

Red Lentil Smoky Chickpea Soup

(served with toasted Pumpkin and Sunflowers Seeds)

Main course

Homemade Zucchini Burger

 (Potato Chips Arugula, Sesame sauce)

Dessert

Apple Cream Cheese Cake

(served with Cranberry, Red Wine and Cinnamon Sauce)

Afternoon snack

Selection of Fresh Fruit and Vegetables

Dinner

Cold appetizer

Mix salad

(Roasted Red Peppers, Beans and Quinoa Salad)

Warm appetizer

Orzo with Mushrooms and Caramelized Pumpkin

Main course

Puff Pastry Stuffed with Vegetable Ragout

(served with roasted purple carrots and vinegar cream)

Dessert

Tiramisu 

Day 5

Lunch

Cold Appetizer

Bruschetta with Marinated Tomatoes and Pepperoncini

Warm Appetizer

Mushrooms stuffed with Garlic and Rosemary

Main course

Buckwheat Tortilla filled with Vegetables and Chili Sauce

Dessert

Pumpkin Pie with Spicy Orange and Ginger Cream

Afternoon snack

Homemade Bread with Nuts and Dried Figs, Cheese and Aromatic Herbs 

Dinner

Cold appetizer

Zucchini Rolls Filled with Ricotta

Warm appetizer

Parmigiano Soup with Shallots

(served with Focaccia with Cherry Tomatoes and Rosemary)

Main course

Baked Potatoes stuffed with Vegetables and Sour Cream & Chive Foam

Dessert

Plum Dumplings 

Day 6

Lunch

Cold Appetizer

Dandelion, Arugula and Caper Salad

(with Olive Oil, Apple Cider Vinegar, Mustard & Dill Mayonnaise Sauce)

Warm Appetizer

Caramelized Carrot with Purple Onion and Honey

Main course

Vegetable Lasagna

Dessert

Marzipan Balls Filled with Raspberry Cream & Glazed with Dark Chocolate

Afternoon snack

Marinated tofu

(with Olives and Mashed Potatoes & Chili Herb Sauce)

Dinner

Cold appetizer

Cold Pasta Salad with Vegetables, Sour Cream, Thyme and Olive Oil Sauce

Warm appetizer

Stuffed Sushi Rolls

(filled with Carrot, Avocado and Cucumber)

Main course

Tomato Parsley Tart with baked Goat’s Cheese

(served with Tomato and Eggplant Sauce)

Dessert

Homemade Raffioli

(stuffed with Carob, Orange and White Rum)

Day 7

Lunch

Cold Appetizer

Red Lentil and Chili Pate with Grilled Polenta and Spinach Scones

Warm Appetizer

Baked Sweet Potato with Peppers, Red Beans and Cheddar Cheese

Main course

Tofu and Vegetables Stew

Dessert

Walnuts and Honey Pralines in Chocolate and Caramel Sauce

Afternoon snack

A selection of vegetable chips

Dinner

Cold appetizer

Cold Cucumber and Greek Yogurt Soup with Herbs

Warm appetizer

Buckwheat Spaghetti in Tomato, Garlic and Oregano Sauce

Main course

Crispy chickpea and white bean dumplings

(paired with tomato, cucumber, purple onion and dill salsa)

Dessert

Cheese and Hokkaido Squash Cake

(served with prune sauce)