ALE GLORIA

with grated milt served with potatoes

with anchovy

with vinaigrette sauce

covered Viettello Tonato backed veal

with jelly of rose petals on the yeast cake given

on a coloured wreath of steamed vegetables

with ”Black pudding” and cinnamon, beef, mushrooms, spinach, Gorgonzola and pike fish

salad with roast beef, rocket salad, oak leaf, and fruit dressing

with baked goat cheese, spinach leaves, creamy avocado, golden garlic, Džiugas crown

with pancake pasta and fresh chives

with a white sausage croquette

on raspberry vinegar and black current sirup with white bean filled ravioli

cream of baked tomatoes and red peppers with a touch of goat cheese

with baked potatoes

served on butter sauce, steamed tomato hearts

on a baked apple preserve with truffle, mashed potatoes, salad drizzled with sour cream and chive

with lemon and fried egg

in rose sauce served with home made pasta and spicy strawberry salad

in pistaccio breaded, served with potato gratin

stuffed with apples and red cabbage

with mushroom dumplings and red wine sauce

served on hot stone

dusted with amber cheese

homemade vanilla ice cream, peaches and meringues

strawberries, Amaretto cream and meringue

I.G.T. Toscana, Italy / 75 cl.

A.O.C. Cotes du Rhone, France / 75 cl.

Oba Rheingau, Germany / 75cl.

South Island , Marlborough, New Zeland / 75cl.

South Eastern, Australia / 75 cl.

Rapel Valley, Central Valley, Chile / 75 cl.

D.O.C. Valpolicella, Veneto, Italy / 75 cl.

A.O.C. Bordeaux France / 75 cl.