Our dinners will demonstrate the local hand crafted cuisine of Croatia...but with a twist. I use only the freshest of local and seasonal ingredients but I add or change a couple of classical ingredients based on season or certain flavor profiles. I feel this is a great way to show off the Croatian classics without doing the same thing that everybody else is doing or has done.
Slovonian family farm crafted smoked pršut and cured sausage platter with world renown local cheese from the island Pag, from just down the road Tribunj olives, our neighbor's high quality olive oil and my homemade bread.
Seafood brodet with a fennel polenta- A rich seafood and shellfish stock is made with tomatoes, garlic, fresh herbs and white wine then a variety of fresh local fish and shell fish is added ( at least 3 varieties) along with sea salt cured lemons and simmered veggies to make this old world classic with a new world taste.
Lavender rožata- One of my fondest memories from the Dalmation coast when I first began cycling off the beaten path was the fragrance of the lavender fields. I knew that when I began cooking here I would have to find a way to capture the essence of that sweet aroma so I have steeped cream with lavender and vanilla bean and created what I feel is the most amazing croatian rožata I have ever tasted. I hope you'll agree.
Depending on the season either locally made plum brandy, herb liquor or cherry brandy will be served before the meal as an aperitif and a glass of wine will be served with the meal.