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 procedure is displayed at the entrance VAT is included in the price For those with special dietary requirements or allergies who may wish to know about the ingredients used, please ask a member of staff.

STARTERS Baby Mozzarela, Cherry Tomato Skewer

Seared Carpaccio of Beef

Hand Dived Sea Scallop

with Balsamico and Pesto 65 kn

with Sea Salt, Lemon Oil, Rocket Leaves and Sicilian Pesto 100 kn

with Red Caviar and Levanter Honey Dressing 110 kn

Dubrovnik Style Octopus

‘Grancikula’ Crab

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

with Creamy Celeriac and Caviar 105 kn

Chef's Signature Dish

SALADS

SOUP

Slow Cooked Salmon on Couscous

with Cucumber and Orange Reduce 90 kn

PASTA

Parisienne Salad

‘Pistou’ Soup

‘Dirty Makaruli’

with Garden Greens, Apple, Gorgonzola and Almonds 70 kn

Winter Vegetables and Parmesan 55 kn

Penne with Beef Stew 65 kn

‘Lebeniye’ Soup Salad Nicoise

Veal, Barley, Chickpeas, Yoghurt and Mint Butter 90kn

Handmade Gnocchi in Cream Sauce

with Pan Seared Tuna and Eggs 75 kn Caesar’s Salad

Porat Style Seafood Stew

in a Creamy Anchovy Dressing with Parmesan Flakes and Bread Croutons 80 kn

Shrimp, Calamari, Mussels, Clams, Crostini and Tomato Broth 100 kn

with Semi Dried Tomatoes and Pag Island Cheese 75 kn Pappardelle with Duck Ragout

85 kn Tiger Prawns Linguini

with Baby Rocket, Lemon Zest and Arabiatta Sauce 95 kn

VEGETARIAN

Chef's Signature Dish

Vegetables Lasagna with Passato Sauce ...........................................................................................................70 kn

on Salsa Verde Emulsion and Red Caviar 110 kn

Wild Mushrooms Risotto with Herbs and Balsamic Reduction ...............................................................................80 kn

Black Ink Ravioli Stuffed with Shellfish

SANDWICHES & BURGERs ‘Gözleme’

Feta Cheese and Parsley in Filo Pastry .................................................................................................................................50 kn Grilled Veggie Panini

with Mix Greens ......................................................................................................................................................................60 kn Imperial Burger

with Goose Foie Gras and Champagne Dip ......................................................................................................................120 kn

Burger and sandwiches will be served with french fries or green salad

Those with special dietary requirements or allergies who may wish to know about the ingredients used, please ask a member of staff

DAILY SPECIAL

SEAFOOD Octopus ‘Peka’ ..............................................................................110 kn

Pan Seared Cod Fish from Adriatic Sea

with Vermouth Sauce ...................................................................140 kn Sautéed Jumbo Prawns with Garlic and Herbs .........................150 kn

MONDAY ‘Popara’ Monkfish, Clams, Mussels, Potato in Fish Bullion 165kn

Chef's Signature Dish Stuffed Seabass with Fennel in Cartoccio .................................170 kn

TUESDAY Pan Seared Chicken Breast Broccoli Flan and Mushroom Sauce 120kn

MEAT Slow-Cooked Veal Cheeks on Creamy Polenta ..........................140 kn Lamb Shank Confit on Saffron Risotto ..........................................180 kn

WEDNESDAY

Beef Tenderloin ‘Rossini’ with Sauce Périgueux ........................220 kn

Ston Mussel ‘Buzara’ Cooked in a Tomato and Garlic Sauce with Prošek Wine 70kn

POULTRY

THURSDAY

Milk Marinated Chicken Thigh

with Mia Antonia Sauce ..................120 kn

Chef's Signature Dish

Grilled Rib Eye Steak with Pearl Onions and Port Wine Sauce 205kn

Lukewarm Smoked Duck Breast

with Orange and Cranberry Relish ..............................................160 kn

FRIDAY Grilled Seabream with Potato, Blitva and Preserved Lemon Sauce 150 kn

SIDES SATURDAY 45kn Grilled Garden Vegetables with Herbs

Roasted Lamb Shoulder with Rosemary Jus 130kn

Istrian Truffle Polenta Buttered Crushed Potatoes

SUNDAY

Sautéed Silver Beet

Melanzane Alla Parmigiana 95kn

French Fries 1 side dish included for all Seafood, Meat and Poultry dishes

Those with special dietary requirements or allergies who may wish to know about the ingredients used, please ask a member of staff

DESSERTS

Seasonal Fruit Plate 50 kn

Dubrovacka Rožata 55 kn

Ragusa Palacinke 60 kn

Grand Hotel Imperial Cake - 1897 Crushed Hazelnuts and Berries Coulis 80 kn

Dark Chocolate ‘Souffle’ Vanilla Ice Cream and Mint Jelly 90 kn

‘Plat De Fromage’ International & Croatian Cheese Platter Served with Grapes, Nuts and Crackers 100 kn Chef's Signature Dish Fried Sweet Lemon Ravioli 60 kn

Those with special dietary requirements or allergies who may wish to know about the ingredients used, please ask a member of staff

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. Common flavours are Šljivovica, produced from plums, Kajsija, produced from apricots, or Lozovaca, produced from grapes, Travarica made using herbs, Medovaca 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 rakija 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).

RAKIJA Travarica .........................................3cl ................... Kn 50,00 Grappa ............................................3cl ................... Kn 45,00 Šljivovica / Plum .............................3cl ................... Kn 45,00

Medovina / Honey ..........................3cl ................... Kn 50,00 Borovnica / Blueberry .....................3cl ................... Kn 50,00 Viliamovka / Pear .............................3cl .................. Kn 65,00

Pommery Champagne Cocktails

APERITIVI

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

Pernod .......................................3cl .......... Kn 40,00 Ricard .........................................3cl .......... Kn 40,00 Martini Bianco, Rosso, Dry .....10cl .......... Kn 40,00 Campari .....................................3cl .......... Kn 40,00

Rossini............................................................ Kn 95,00 Strawberry puree, Champagne Mimosa........................................................... Kn 100,00 Orange juice, Cointreau, Champagne Kir Royal........................................................ Kn 105,00 Crème de cassis, champagne 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

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