A seasonal menu,
classically French.

Beef fillet with 10 fine herbs, homemade brioche, butter

Pâté with Grand Marnier, homemade brioche, quince jam

Goat cheese mousse from Mount Goč, beetroot powder and crisps, green oil

Dressing, black sesame seeds, lime oil

Burgundy-style snails, garlic and parsley butter, brioche

Black trumpet mushrooms, caramelised bone marrow, pecorino, chive oil

Granny Smith apple aioli

Sautéed in butter with fine herbs

Serbian cheese pie with Sjenica cheese and kajmak

With Gruyère cheese and homemade brioche

Veal round, celery and apple remoulade

Pepper sauce, buttered Brussels sprouts, caramelised new potatoes

Potato purée with thyme, buttered seasonal vegetables, Demi-Glace

Roasted sweet potato purée, roasted apple parfait, sautéed oyster mushrooms, Demi-Glace with Grand Marnier

Caramelised new potatoes, buttered Brussels sprouts, Béarnaise sauce

Rooster leg braised in Prokupac wine, “Joël Robuchon” potato purée, bacon, root vegetables, mushrooms, wine jus

Braised in wine and vegetables, ratatouille, buttered new potatoes, lamb Demi-Glace

Carrot purée, gremolata, chive oil

Carrot purée, gremolata

Slow-braised in wine and vegetables, potato purée with thyme, autumn garnish

The original 1924 recipe, homemade dressing, romaine, marinated chicken breast cooked in butter, pecorino

Steamed vegetables, quail egg, tuna, cherry tomatoes, olives, mixed leaves, citrus dressing, capers

Homemade bourbon vanilla ice cream, orange segments