Dubrovnik Restaurant Online Ordering Menu

With homemade tartar sauce.

Steamed octopus with capers, red onion, potatoes, and fresh baby arugula in extra virgin olive oil and red wine vinegar.

Grilled shrimp served over sautéed baby spinach.

Clams (4) and mussels (6) in white wine and garlic sauce finished with extra virgin olive oil and parsley.

Beef tenderloin, pine nuts, and julienne vegetables with spicy tartar sauce.

Chopped romaine lettuce, seasoned croutons, parmesan shavings, and classic Caesar dressing.

Mixed greens with cucumbers, carrots, grapefruit, pine nuts, and goat cheese with olive oil, vinegar, and pomegranate glaze.

Chopped sea scallops and shrimp in signature yellow tomato sauce over linguine.

Beef tenderloin shavings in creamy truffle and leek sauce served over Croatian Fuzi pasta.

Seasonal vegetables in light tomato broth over homemade fettuccine.

Pan-seared salmon in lemon caper sauce served with vegetable risotto.

Broccoli rabe risotto and grilled squash.

Mixed greens, tomatoes, avocado, goat cheese, sesame seeds, seared tuna, cranberry dressing.

Gorgonzola, prosciutto, mushrooms, and spinach.

5 oz. filet mignon seared in garlic sauce, served with mashed potatoes and sautéed spinach.

Grilled minced meat served with vegetable spread "ajvar" and warm pita bread.

Sautéed chicken breast in mushroom sauce with mashed potatoes.

Pršut and smoked beef served with assorted cheese, olives, and Croatian pickles.

Steamed octopus with capers, red onions, potatoes, Croatian extra virgin olive oil, and wine vinegar.

Assortment of grilled seasonal vegetables and extra virgin olive oil.

Fresh anchovies marinated in Croatian olive oil and lemon juice, served on a bed of arugula.

Grilled shrimp over a medley of grilled vegetables.

Cuttlefish risotto in ink.

Served with Butter Lettuce, Heirloom Tomatoes and Fresh Avocado.

Served with White Cabbage Salad.

Organic chicken broth with Croatian grit dumplings.

Light fish broth with shrimp and white rice.

Seasonal vegetables in light tomato broth.

Red and yellow beets with goat cheese and in white balsamic vinegar.

Marinated artichokes, baby arugula, sweet peppers, and roasted pine-nuts with citrus dressing.

Mixed wild greens with pears, apples, walnuts, cheese shavings and citrus dressing.

Marinated cucumber, heirloom tomatoes, red onions, and cheese shavings in Croatian olive oil and vinegar.

Seasonal vegetable sauce over pasta.

Half lobster with wild tiger shrimp over homemade fettuccine in chef's tomato sauce.

Veal with homemade gnocchi.

Grilled salmon with tomato and basil relish over fennel barley-otto.

Grilled tuna with broccoli rabe risotto and polenta medallions.

Cuttlefish risotto in ink.

Roasted chicken breast stuffed with asparagus and basil pesto, served with basil mashed potatoes and Navel orange sauce.

Grilled filet mignon with mashed potatoes, asparagus, and sautéed wild mushrooms in porto wine sauce.

Pan-seared pork chop served with steamed potatoes in garlic sauce.

With french fries

Roasted cornish hen with potatoes, carrots and natural jus ( prep. time 35 minutes)

Grilled lamb chops with rosemary-garlic sauce served with potato croquettes.

Croatian-style crepes served warm and filled with your choice of: traditional ricotta cheese and lemon zest, rose hip, apricot jam, Nutella and ice cream, or walnuts.