RESTORAN NOBEL

Menu

Cold starters

Beefsteak carpaccio

80.-

Thinly sliced beef fillet with charcoal from pine needles on leafy salads, aceto balsamico caviar with Grana Padano flakes and onions in red wine

Beef tartare

80.-

Finely chopped raw beef fillet mixed with spices and raw egg yolk

Beef aspic

45.-

Smoked beef tongue in aspic on beetroot and horseradish mousse (lamb’s lettuce, pumpkin oil)

Pheasant galantine

65.-

Slow roasted boneless pheasant stuffed with mushrooms and roasted peppers, puff pastry stuffed with pumpkin puree, honey and chili sauce

Zagorje plate

40.-

election of traditional meat delicacies on homemade mlinci (baked noodles)

Adriatic tuna with sesame

80.-

Adriatic sesame-crusted tuna fillet on arugula, aceto balsamico caviar, lemon emulsion

Caesar salad

35.-

Salad with chicken, with bread croutons and cream, wine and vinegar dressing

Cheese plate

30.-

Cheese selection – Caprodur, Camembert, BoviBlue, Caprilo

Soups

Chicken soup

18.-

Chicken ragout soup with vegetable and dumplings

Beef soup

20.-

Clear beef soup with beef tail dumplings and homemade pasta

Tomato soup

20.-

Cream tomato soup with basil

Smoked garlic soup with mackerel

25.-

Smoked garlic cream soup with poached mackerel fillet on toasted homemade bread

Zagorska soup

25.-

Potato soup with stewed porcini and smoked meat

Warm starters

Roll with goose liver and porcini

75.-

Stuffed puff pastry with goose liver and potato in porcini sauce

Goose liver on arugula

80.-

Goose liver with marinated apricot on arugula

Turkey and pumpkin strudel

45.-

Pumpkin strudel with turkey on porcini cream

Adriatic squid stuffed with prawns

60.-

Adriatic squid stuffed with prawns and zucchini on lemon cream, poached radish

Pasta

Homemade spinach torn pasta (trganci) with veal and chanterelles

40.-

Buckwheat porridge with pork rinds (čvarci) and cream

40.-

Pasta (fuži) with duck fillet, chestnuts and porcini

45.-

Homemade gnocchi with venison ragout

58.-

Risotto

Black risotto with cuttlefish and squid on crispy parmesan

33.-

Nettle risotto with chicken

35.-

Red risotto with shrimps and Feta Cheese

55.-

Risotto with Varaždin black truffle, thyme and sparkling wine

75.-

Main courses with side dishes

Zagreb steak with vegetable

45.-

Turkey steak with ham and cheese in breadcrumbs, vegetable in butter

Duck breast with apricots

95.-

Duck breast stuffed with marinated dried apricots in aceto, smoked cheese and white wine risotto, honey sauce

Pork medallions with fried potatoes

55.-

Grilled pork fillet medallions with fried potatoes on herbs

Veal steak with homemade torn pasta (trganci)

60.-

Plain veal steak with homemade on onions

Veal steak in herbs

125.-

Aged veal steak (200g) with homemade butter flavoured with herbs, fried cereal cakes, asparagus with prosciutto

Beefsteak in green pepper sauce

130.-

Beef tenderloin (200g) in green pepper sauce, julienne vegetables, celery and green onion chips, dehydrated grated egg yolk

Rack of lamb under a glass bell

145.-

Rack of lamb in parmesan and pistachio crust, stuffed baby potatoes (dish enriched with rosemary smoke under a glass bell)

Main courses without side dishes

Grilled chicken breast

35.-

Plain turkey steak

38.-

Perch fillet

60.-

Vienna-style veal cutlet

65.-

Grilled beefsteak (200g)

120.-

Fish dishes

Octopus galantine

55.-

Cooked octopus in aspic with capers and peppers on leafy salads

Green noodles with shrimps

70.-

Adriatic fish stew (brodetto) with polenta in herbs

60.-

Grilled anglerfish

95.-

Grilled anglerfish fillet on rosemary mousse with marinated cherry tomatoes

Salmon fillet in beetroot powder

90.-

Salmon fillet (200g) in beetroot powder, boiled potato garnish with beans, vegetable dumplings in crispy panada, Beurre Blanc sauce

Grilled Adriatic squid

250.-/kg

Stuffed squid with prosciutto and cheese

90.-

Friday offer

Fresh 1st Class Adriatic fish

350.-/kg

(sea bass, Peter's fish, gilthead sea bream, redfish)

Gluten-free offer

Green risotto with veal and marinated tomatoes

60.-

Pork medallions in prosciutto wrap with grilled figs - julienne vegetables in wok

65.-

Baked cold roast beef in 3 types of pepper with herbs - Waldorf Salad with almonds

70.-

Veal fillet in orange sauce - pumpkin puree

95.-

Vegeterian menu

Tomatoes stuffed with vegetables and cereals on tofu cheese

35.-

Orzotto (barley) with prunes and pumpkin

35.-

Pumpkin gnocchi in Camembert sauce

38.-

Soy medallions with porcini - vegetable soufflé

38.-

Children’s menu

Colourful Pasta Bolognese

25.-

Chicken steak - French fries

30.-

Dinosaur Breaded Chicken – Risi e Bisi

35.-

Chef's Recommendation

Rabbit terrine with porcini and roasted peppers wrapped in bacon

115.-

Rabbit terrine with porcini and roasted peppers wrapped in bacon - celery and onion mousse with marinated cherry tomatoes - tangerine sauce

Roe deer cutlet in gingerbread crust with orange gel

135.-

Flavoured boiled pear in red wine with cinnamon and cloves, stuffed with chestnut puree – fresh cheese and semolina dumpling - forest fruit sauce

``Sous Vide`` foal rump steak in pistachio wrap

135.-

Pasta (pljukanci) with asparagus and basil pesto - demi-glace sauce

Side dishes

Torn pasta (trganci) on chopped fat pork

15.-

Braised rice with saffron

15.-

Potato slices

15.-

Mashed potatoes

15.-

Boiled potatoes with Swiss chard

15.-

Couscous with vegetables

15.-

Stewed buckwheat porridge with porcini

20.-

Julienne vegetables

20.-

Bacon wrapped asparagus

28.-

Salads

Lettuce (arugula/lamb's lettuce/curly endive)

15.-

Cabbage salad with pumpkin oil

15.-

Bean salad with pumpkin oil

15.-

Tomato salad with Mozzarella

18.-

Shopska salad

18.-

Roasted pepper salad with garlic and parsley

20.-

Bread rolls

White rolls/buns

2,5.-

Corn rolls/buns

2,5.-

Pork rinds (čvarci) rolls/buns

2,5.-

Desserts

Chocolate mousse

25.-

Stuffed chocolate mousse with caramel and roasted hazelnuts on strawberry caviar

Basil parfait

25.-

Basil parfait with vanilla ice cream, dehydrated dark chocolate biscuit, forest fruit sauce

Chocolate soufflé

25.-

Chocolate soufflé with vanilla ice cream in forest fruit sauce

Cheese strudel

20.-

Selection of homemade ice creams

10.-

(fig, pumpkin seeds, aronia, vanilla)

“Nobel” Cake

20.-

Cake with parfait white chocolate cream, dark chocolate biscuit and strawberry jelly with toasted almond flakes