Dear Guest We are very happy to welcome you to our Porat Restaurant & Terrace. This menu is created with the aim of giving you a tantalizing taste of Dalmatian cuisine and creative cooking. To ensure that your dining experience is exceptional, don’t hesitate to ask for something that is not included in our menu. We will do our best to fulfill any special request that you may have. For our guests with particular dietary requirements or food allergies please ask your waiter for advice on the ingredients used in a particular dish. With best regards Serdal Altun Executive Chef

Complaint book is available upon request VAT is included in the price For those with special dietary requirements or allergies who may wish to know about the food ingredients used, please ask for the manager. Pork / Healthy Option / Vegetarian

SMALL & LARGE PLATES Hand Dived Sea Scallop with Red Caviar and Levanter Honey Dressing 135 kn

Seared Carpaccio of Beef with Sea Salt, Lemon Oil, Rocket Leaves and Sicilian Pesto 100 kn

Goat Cheese Mousse

with Beetroot 55 kn

Dubrovnik Style Octopus

Mini Caprese Skewers

with Tomato, Red Onion, Olives, Parsley and Red Wine Vinegar 75 kn

with Mesclun 65 kn

LETTUCE EAT

LIQUID FARE

DOUGH & CO

Summer Antioxidant Salad

Asparagus Soup Sous vide poached egg and Istrian Truffles 60 kn

Shellfish Tortellini on Salsa Verde 100 kn

85 kn Parsienne Salad

with Garden Greens, Apple, Gorgonzola and Almonds 70 kn Salad Nicoise

Chilled Saffron infused Artichoke Soup

65kn

75 kn Hvar Island Salad

with Walnuts and Feta Cheese 55 kn

Pistou Soup

with Crostini and Parmesan 55 kn

AT ANY TIME Spanish Omellete ...................................................................................................................................45 kn Dalmatian Prosciutto and Paški Cheese............................................................80 kn

Seafood Risotto with Asparagus 85 kn Shrimps Linguini with Wild Rocket and Arrabiata Sauce 90 kn Homemade Gnocchi in Cream Sauce 90 kn Lactose and Gluten-Free Penne with Tomato Aubergines Sauce 65 kn

Seasonal Fruit Salad .........................................................................................................................50 kn

BETWEEN BREAD Imperial Burger with French Fries, Goose Foise Gras and Champagne Dip.......................................................................................................................................120 kn Hilton Club Sandwich with French Fries...................................................................................................................................................................................................................................... 95 kn Grilled Veggie Panini with Mix Greens........................................................................................................................................................................................................................................60 kn

FROM STOVE & PAN Sautéed Prawns with Garlic and Lemon ..............................................................................................................170 kn Stuffed Sea bass with Fennel in Cartoccio............................................................................................................ 185 kn Popara Monkfish, Clams, Mussels, Herbs in Fish Bullion.................................................... 165 kn Slow Cooked Salmon Crushed Potato, Spinach Purée and Claret Jus.........................................................145 kn

KEEPING IT LIGHT Artichoke Cooked in Olive Oil 75 kn

Confit Lamb Shank From Cress Island with Steamed Greens..................................................................................................................155 kn Steamed Chicken with Detox Salad 100 kn

GRILLS Rib-eye steak......................................................................................................................... 195 kn Beef Tenderloin................................................................................................................. 180 kn Milk and Honey Marinated Chicken Breast............................ 140 kn All Grills are served with a side dish of Choice: French Fries, Crushed Potatoes with Blitva, Grilled Vegetables, or Garden Greens Salad

Grilled Cuttlefish with Blitva 110 kn

With a choice of sauces: Bordelaise Sauce, Creamy Mushroom or Preserved Lemon Sauce

CHEF’S SIGNATURE DISH Tuna Trilogy with Smoked Eggplant and Red Pepper Dip ...................95 kn

Ston Mussel Buzara cooked in a Tomato and Garlic Sauce with Prošek Wine 70 kn

Porat Fishermans Stew.........................................................................................100 kn Sea Bream Shish with Arugula Risotto and Preserved Lemon Sauce..............................................175 kn Melanzane Alla Parmigiana 65 kn

SOMETHING EXTRA 40kn French Fries Buttered Crushed Potatoes Grilled Seasonal Vegetables Steamed Blitva Garden Greens Salad

GUILTY PLEASURES

King Edward VIII – 1936 Meringue Layer, Strawberry and Cream Pastry 85 kn

Dark Chocolate Soufflé with Vanillin Ice Cream 90 kn

Neapolitan Ice Cream Sandwich with Minted Fruit Salad 75 kn

Palačinke with Strawberry Trilogy 70 kn

Coolness of Lemon Parfait 65 kn

Local Cheese Platter 95 kn

Sliced Seasonal Fruit 50 kn

DRINKS Rakija is an alcoholic beverage that is produced by distillation of fermented fruit; it is a popular beverage throughout the Balkans. Rakija was first created in the 16th century in the Balkans, the location unknown, but the recent discovery of wording on a shard of pottery . Common flavours are Šljivovica, produced from plums, kajsija, produced from apricots, or lozovača, produced from grapes, travarica made using herbs, medovača made with honey and biska made with miseltoe. In the Istrian and Dalmatian regions of Croatia, rakija tends to be home-made exclusively from grapes, where the drink is also known locally as trapa or grappa (the latter name also being used in Italy). Normally, rakija is colorless, unless herbs or other ingredients are added. Some types of rakia are kept in wooden barrels (oak or mulberry) for extra aroma and a golden color. Rakija is the most popular spirit in Croatia. Travarica (herbal rakija) is usually served at the beginning of the meal, together with dried figs. The Croatian Adriatic coast is known for a great variety of herbal grappas, some typical for only one island or group of islands. It’s usually homemade, and served with dry cookies or dried figs. In the summer, it’s very typical to see huge glass jars of grappa with nuts steeping in the liquid on every balcony, because the process requires the exposure of orahovica to the sun. In the northern Adriatic — mainly Istria — rakija is typically made of honey (medica) or mistletoe (biska). Biska, which is yellow-brown and sweet, is a typical liquor of Istria.

RAKIJA Travarica ................................................................... 3cl.....................Kn 50,00 Grappa......................................................................... 3cl.....................Kn 45,00 Mirta / Myrtle........................................................ 3cl.....................Kn 45,00 Smokvovača / Fig............................................... 3cl.....................Kn 50,00

Medovina / Honey............................................. 3cl.....................Kn Rogač / St. John Bread................................... 3cl.....................Kn Borovnica / Blueberry...................................... 3cl.....................Kn Viliamovka / Pear............................................... 3cl.....................Kn

Pommery Champagne Cocktails

APERITIVI / APERITIFS

Bellini...............................................................................................Kn 95,00 Peach puree, Champagne

Pernod...................................................................3cl............... Kn Ricard.....................................................................3cl............... Kn Martini Bianco, Rosso, Dry.................... 10cl............... Kn Campari ..............................................................3cl............... Kn

Rossini............................................................................................Kn 95,00 Strawberry puree, Champagne

50,00 50,00 50,00 65,00

40,00 40,00 40,00 40,00

Mimosa..........................................................................................Kn 100,00 Orange juice, Cointreau, Champagne

DIŽESTIVI / DIGESTIVE

Kir Royal......................................................................................Kn 105,00 Crème de cassis, champagne

Fernet Branca..................................................3cl............... Kn 40,00 Jägermeister.....................................................3cl............... Kn 40,00 Ramazzotti........................................................3cl................Kn 36,00 Aperol.....................................................................3cl................Kn 36,00

Axis Kiss.....................................................................................Kn 105,00 Crème de cassis, Amaretto, Champagne Champagne Antoine.................................................Kn 110,00 Beefeater, Dry Vermouth, Pernod, Champagne Poinsettia..................................................................................Kn 110,00 Cointreau, Cranberry juice, Champagne Champagne Cocktail...............................................Kn 115,00 Sugar, Angoustura bitter, Courvoisier VSOP, Champagne