Menu

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BREAD, CAKES AND TORTES

Lepinja (LEP-een-yah) – Round loaf of Bosnian country bread, soft as a pillow and white as snow. Excellent with grilled or smoked meats and sausages. – 3

Kukuruzni Kruh (koo-koo-ROOZ-nee krooh) – Hearty loaf of fiber-rich Croatian multi-grain corn bread. Have some cream cheese and fig marmalade on a thick, toasted slice in the morning. – 5

Crni Kruh (TSUR-nee kruh) - Dense, aromatic loaf of multi-grain dark rye bread, packed with nutrition. It’s almost a meal in itself, and absolutely essential for a good liverwurst sandwich. – 6

Potica (POH-teet-sah) – Nearly every Eastern European nation has its own version of this sweet spiral walnut or poppyseed bread. – 20

Baklava (bah-KLAH-vah) – Our round Bosnian baklava is softer and heavier than the common Greek or Lebanese varieties. Loaded with walnuts and honey and serves up to 10. – 20

Siromak (SEE-roh-mahk) – Given to beggars in Croatia’s capital of Zagreb, this elegantly simple apple cake is excellent with coffee.  – 15

Dobos Torta (DOH-bosh tort-ah) – Renowned Hungarian chocolate buttercream layer cake, topped with firm caramel. – 30

Makarul (mah-kah-ROOL) - Dense, rich cake of nuts, honey, spice… and noodles! An old favorite of sea captains and sailors from the Dubrovnik region of Dalmatia, and best enjoyed with a little glass of fruit brandy. Serves 8-10 – 25

Soparnik (soh-PAR-neek) – 18” savory Dalmatian torte of spinach, chard, garlic, and lots of olive oil between two layers of crisp pastry. This rustic Mediterranean hors d’oeuvres is typically reserved for festive occasions in the old Poljica Republic of the Split region.  - 25

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ŠTRUKLI

Štrukli (SHTROOK-lee) are small serving strudels from Austrian influenced central and northern Croatia. Sweet or savory filling are rolled into paper thin, hand stretched pastry loosely and baked . Štrukli are often enjoyed as a light meal or afternoon snack with coffee or tea. There are two štrukli per order, perfect for sharing with a friend.

Vienna Kaffeehaus Apfelstrudel – (it’s apple) 5

Cheese (contains egg) – 5

Spinach and cheese – 5

Walnuts and cheese – 5

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BUREK

The Ottoman Turks brought this ancient style of filled pastry to Bosnia as börek, and it remains popular throughout the Balkans today in various forms. Our Bosnian style burek is spiced ground meat or other fillings spread across a paper thin sheet of yufka dough, rolled into layers, then coiled before baking. In Bosnia the word burek is used only when the filling is meat. If other fillings are used the pastry takes a derivative name.

Meat (sarajevski burek) – Fresh ground beef and lamb, the quintessential Sarajevo burek, best enjoyed with a glass of buttermilk, yogurt or kefir. – 6

Spinach (zeljanica) – Spinach and farm cheese – 5

Potato (krompiruša) – Potato and farm cheese – 5

Cheese (sirnica) – Farm cheese, contains egg – 5

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PIROŠKE

Many cultures have their own versions of large and small filled dumplings and pies. In Poland, pierogi are boiled, ravioli-like dumplings filled with a variety of savory and sweet ingredients. In the Balkans and parts of Eastern Europe, the word piroška (peer-OSH-kah) typically refers to a larger, single pastry that can be boiled, fried or baked. My piroške are HUGE, with a variety of meats, vegetables and cheese baked into a folded pocket of lepinja bread. They are a very hearty, satisfying and convenient meal on-the-go that almost everyone loves. One piroška will feed an adult or two children more than adequately.

Selyak – Spinach, potato, onion and cheese – 6

Meso – Ground beef, lamb, potato and onion – 7

Bigos – Roast pork, potato, kidney bean and sauerkraut – 7

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