U produžetku vam donosimo doručak dana od 13. do 19. travnja. 

13.04.

Zobena kaša sa kokosovim mlijekom i orašastim i suhim voćem (N)

Zobene pahuljice kuhane s kokosovim mlijekom, orašidima i suhim voćem

Oatmeal with coconut milk and nuts and dried fruits (N)

Oatmeal cooked with coconut milk, nuts and dried fruit

14.04.

Shakshuka jaja (E)

Lagano poširana jaja u pikantnom umaku od rajčice sa povrćem i začinskim biljem

Shakshuka eggs (E)

Lightly poached eggs in a spicy tomato sauce with vegetables and herbs

15.04.

Francuski tost (L, E, Su, G)

sa kremastim kozjim sirom, medom i suhim smokvama kuhanim u  vinu

French toast (L, E, Su, G)

with creamy goat cheese, honey and dried figs cooked in wine

16.04.

Poširana jaja (E, F)

sa dimljenim lososom, zelenim šparogama

Poached eggs (E, F)

with smoked salmon, green asparagus

17.04.

Proteinski puding od kokosa i badema (N)

sa chiom, granolom i šumskim voćem

Coconut and almond protein pudding (N)

with chia, granola and forest fruit

18.04.

Španjolski omlet sa kozjim sirom i šparogama (L, E)

Zapečena kriška od jaja i krumpira sa začinskim biljem, poslužena sa svježim kozjim sirom i zelenim šparogama

Spanish omelette with goat cheese and asparagus (L, E)

Baked eggs and potato slice with herbs, served with fresh goat cheese and green

Asparagus

19.04.

Dimljeni losos i avokado (L, C, G, F)

posluženi uz komorač, baby špinat, plod kapara i umak od hrena i kiselnog vrhnja

Smoked salmon and avocado (L, C, G, F)

served with fennel, baby spinach, capers and horseradish and sour cream sauce

Jelo dana od 13. do 19. travnja 

13.04.

Špageti Bolognese (L, Su, C, G)

Klasičan ragu od mljevenog miješanog mesa, luka, češnjaka i rajčice

Spaghetti Bolognese (L, Su, C, G)

Classic minced beef ragout with onions, garlic and tomatoes

14.04.

Hobotnica “al forno” (L, Sh, Su, C)

S mladim krumpirom, rajčicom, paprikom, češnjakom, maslinama i bijelim vinom

Octopus "al forno" (L, Sh, Su, C)

With new potatoes, tomatoes, peppers, garlic, olives and white wine

15.04.

Dalmatinska Pašticada (Su, C, M)

Juneći but kuhan u vlastitom umaku sa korjenastim povrćem, suhim šljivama i crnim vinom poslužen s njokima

Dalmatian Pašticada (Su, C, M)

Beef thigh cooked in its own sauce with root vegetables, prunes and red wine served with gnocchi

16.04.

Punjena paprika (L)

s mljevenim miješanim mesom i rižom, kuhane sa dimljenom slaninom u umaku od rajčice, poslužene uz pire krumpir

Stuffed bell pepper (L)

with minced mixed meat and rice, cooked with smoked bacon in tomato sauce, served with mashed potatoes

17.04.

Brodet (L, Sh, Su, F)

Riblje jelo od miješane ribe, kuhane u crvenom umaku od rajčica, bijelog vina, češnjaka s pečenom palentom

Fish „Brodetto” (L, Sh, Su, F)

fish gently cooked in red sauce of tomato, white wine, garlic with baked polenta

18.04.

Pečena teletina (Su, C, M)

Pečeni krumpir s povrćem i umak od pečenja

Roasted veal (Su, C, M)

Baked potatoes with vegetables and gravy

19.04.

Penne Carbonara (L, Su, G)

Kremasti umak sa slaninom, lukom, češnjakom i bijelim vinom

Penne Carbonara (L, Su, G)

A creamy sauce with bacon, onions, garlic and white wine