Warmup

• Beef tartare, homemade chive butter2980
• Torchon foie gras, caramelized Arilje raspberry3870
• Local vineyard escargots a la Bourguignonne1870
• Gratinated Bûche de Chèvre, plum, rum and nuts1880
• Pithivier – beef oxtail in dark beer and house-made butter pastry (for 2 people)2600
• Bone marrow medallions on crispy hand-stretched phyllo, marinated red onion1870
• Horseradish leaf rolls with smoked ham hock filling1970
• Carp wings, plum glaze, homemade tomato juice, fig leaf oil1780
• Adriatic sea bass carpaccio, vodnjika – house fermented wild fruit tonic2400
• Cuttlefish, black olives, kale cream, beans2100
• Marinated cold mussels950
• Pressed Ivanjica potatoes in skin, kaymak from Kraljevo1050
• Roasted root vegetables980
• Crispy sweet potato fries890
• Celeriac mille-feuille, Gostilje cheese, truffle, demi-glace1480
• Assorted winter mushrooms with Brie cheese1700

Main dishes

• Parisienne gnocchi with winter mushrooms, airy Sjenica cheese foam, crispy Swiss chard2200
• Tortellini with Bleu d’Auvergne cheese, poached pear, honey2380
• Sarma 2.0 – Camargue rice risotto, smoked pork knuckle, pickled cabbage leaf2350
• Trout from Perućac, Ivanjica potato salad2500
• Adriatic sea bass filet, zucchini, tomato essence4400
• Octopus in corn tempura, harissa, kale and beans4350
• Braised rabbit leg on lentil ragout with kale and carrot2850
• Half redbro chicken for two, with a choice of sides3350
  (creamy mashed potatoes, roasted potatoes with kajmak,or root vegetables)
• Stuffed quail with potato, leek and portobello mushrooms2750
• Duck leg, creamy Ivanjica potato purée, carrot, chicory2300
• Young goat, roasted eggplant, kajmak hollandaise and bay leaf oil3980
• Young veal liver from Pešter, pepper, capers and creamy Ivanjica potato purée2450
• Young veal sweetbreads from Japanese grill, apple-banana cream and wild garlic3300
• Pressed crispy veal from Pešter, smoked tongue tartare, brain mousse3950
• Spider steak, Ivanjica fries, demi-glace & Café de Paris sauce3150
• Stuffed pork trotter, creamy Ivanjica potato purée, morels, sweetbreads2980
• Slow-cooked beef oxtail, Ivanjica potato, demi-glace sauce and butter sauce3680

Soups

• French onion soup with Pirot and Comté cheese1250
• Celeriac cream soup, goat cheese crunch, shaved truffles780

Salads

• Roasted eggplant salad with leek, Sjenica cheese and tomato essence930
• Chicory with olive oil and lemon880
• Warm beetroot salad with orange oil680
• Black radish salad680
• Cabbage salad with dried pepper, Sjenica cheese and Vodnjika680

Desserts

• Crème brûlée780
• Riz à la Puter - Camargue rice pudding with umami beetroot780
• Plum soufflé780
• Homemade bittersweet chocolate cake, served with young kajmak880

Main Courses

• Parisienne gnocchi with winter mushrooms, airy Sjenica cheese foam, crispy Swiss chard2200
• Tortellini with Bleu d’Auvergne cheese, poached pear, honey2380
• Sarma 2.0 – Camargue rice risotto, smoked pork knuckle, pickled cabbage leaf2350
• Trout from Perućac, Ivanjica potato salad2500
• Adriatic sea bass filet, zucchini, tomato essence4400
• Octopus in corn tempura, harissa, kale and beans4350
• Braised rabbit leg on lentil ragout with kale and carrot2850
• Half redbro chicken for two, with a choice of sides3350
  (creamy mashed potatoes, roasted potatoes with kajmak,or root vegetables)
• Stuffed quail with potato, leek and portobello mushrooms2750
• Duck leg, creamy Ivanjica potato purée, carrot, chicory2300
• Young goat, roasted eggplant, kajmak hollandaise and bay leaf oil3980
• Young veal liver from Pešter, pepper, capers and creamy Ivanjica potato purée2450
• Young veal sweetbreads from Japanese grill, apple-banana cream and wild garlic3300
• Pressed crispy veal from Pešter, smoked tongue tartare, brain mousse3950
• Spider steak, Ivanjica fries, demi-glace & Café de Paris sauce3150
• Stuffed pork trotter, creamy Ivanjica potato purée, morels, sweetbreads2980
• Slow-cooked beef oxtail, Ivanjica potato, demi-glace sauce and butter sauce3680