Appetizers and hors d'oeuvres

Baked ham in horseradish dough (sliced in front of guests)
Karst prosciutto on a ham stand (cut in front of guests)
Beef carpaccio on rucola with balsamic vinegar
Turkey rolls stuffed with herbal fritters
Cold-served “perforated” pork fillet
Smoked goose or duck breast, served on vegetables
Red pepper salmon carpaccio
Seafood on skewers
Pasta with freshly baked vegetables
Pasta salad with fresh strawberries
English-inspired roast beef
Seafood salad
Rice salad with prawn and shrimp

Soups

Porcini soup
Goulash soup
“Jota”
“Ješprenka” soup (with barley)
Fish soup

 

Hot hors d'oeuvres

Gnocchi with gorgonzola or porcini or truffles
Risotto with asparagus or porcini or seafood or vegetables
Noodles with prawns or shrimp
White or red sauce with polenta
Meat, vegetable, mushroom or seafood lasagna

 

Main courses

Pork medallions
Steak with porcini mushrooms
Turkey rolls
Veal roast 
Pork roast
Veal medallion
VenisonVenison

Sauces

Porcini
“Alla carsica”
Cream
Green pepper
Truffle
Asparagus
Juniper

Side dishes

Vegetable souffles
Potatoes prepared in different ways
Fried or grilled vegetables 
Desserts

Desserts

“Prekmurska gibanica” layered cake
Different kinds of wraps
Mignon desserts
“Kremšnita” cream cake
Fruit slice
Sorbets