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Copyright (c) 2000-2003. Hotel President.
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RESTAURANT MENU

 

COLD APPETISERS

  • CAVIAR BELUGA
    (30 gr. Finest Baluga Caviar Served on Ice with Butter, Lemon, Egg and toast)
  • SCAMPI COCKTAIL "ROSE MARIE"
    (Freshly Cooked Local Scampi Served with "Rose Marie" Sauce)
  • SCAMPI COCKTAIL IN AVOCADO
    (Freshly Cooked Local Scampi Served with Crab and Avocado Cocktail Sauce)
  • SCOTTIES SMOKED SALMON
    (Thinly Sliced Scottish Smoked Salmon Served with Traditional Garnish)
  • SMOKED SALMON WITH AVOCADO FOAM
    (Thinly Sliced Smoked Salmon Served in Avocado Foam)
  • OYSTERS
    (Fresh Oysters Served on Ice with Lemon)
  • LOBSTER "BELLEVUE"
    (Freshly Cooked Lobster Served Traditionally)
  • DALMATIAN SMOKED HAM
    (Thinly Sliced Local Smoked Ham Served with Olive and Butter)
  • ASPARAGUS AND SCAMPI SALAD
    (Cooked Local Scampi and Asparagus Spiced with Olive Oil, Sweet Basil, and Balsam)
  • GOOSE LIVER
    (Goose Liver Served with Cranberry, Toast and Butter)
  • BEEFSTEAK TARTAR
    (Freshly Hashed Beef Fillet with Spices Served with Toast and Butter)
  • CAESAR SALAD
    (Crispy Lettuce with Croutons, Parmesan Cheese and "Caesar" Dressing)

HOT APPETIERS

  • SNAIL A' LA BURGUNDY
    (Topped Snail with Dressed Butter)
  • LOBSTER A' LA PRESIDENT
    (Lobster Medallions with Nantua Sauce)
  • VOL-AU-VENT CARDINAL
    (Mixed Seafood in Cardinal Sauce Served in Puff Pastry Shell)
  • SAINT - JACQUES
    (Topped Scallop with Olive Oil, Garlic and Parsley)
  • POACHED SALMON IN CRAB SAUCE
    (Poached Salmon in Crab Sauce)
  • SCAMPI IN SMOKED HAM
    (Scampi Rolled in Smoked Ham, Skewered and Grilled)
  • SCAMPI RISOTTO
    (Fresh Scampi Cooked with Rice)
  • SPAGHETTI CARBONARA
    (Spaghetti in Sauce of Cream, Egg, Ham and Bacon)
  • SPAGHETTI AL PESTO
    (Spaghetti with Sauce of Pine Seeds, Sweet Basil, Garlic and Olive Oil)
  • FUZI WITH TRUFFLES
    (Farinaceous Food with Truffles Sauce)
  • GNOCCHI WITH FOUR CHEESES
    (Cooked Gnocchi in Sauce of Gorgonzola, Gauda, Mozzarella and Parmesan Cheeses)
  • GREEN NOODLES WITH SALMON
    (Green Noodles in Velute Sauce with Salmon)

SOUPS

  • SOUP OF THE DAY
  • CONSOMME A' LA ROYAL
    (Consomme with Sliced Tomato)
  • HOME MADE BEEF SOUP "ZADAR"
    (Home Made Beef Soup with Noodles)
  • FRENCH ONION SOUP
    (Onion Soup Topped with Cheese)
  • BOUILLABAISSE
    (Fish Soup with Fish, Scampi and Mussel Pieces)
  • GAZPACHO ANDALUZ
    (Cold Fresh Vegetable Soup)

FISH DISHES

  • MIXED FISH BRODET
    (Cooked Fish with Tomato, Garlic and Onion Served with Palenta)
  • PESCADO MEXICANO
    (Fillet of Fish, Scampi and Squid Braised with Vegetables in Piquant Dressing)
  • SALMON COOKED FILLET IN FENNEL SAUCE
    (Salmon Cooked Fillet in Fennel Sauce Served with Rice)
  • FILLET OF SOLE WITH SALMON FOAM
    (Stuffed Fillet of Sole, Roasted in Rosy-Wine Sauce, Served with Potatoes and Broccoli Puré)
  • FILLET OF DENTEX
    (Fillet of Dentex, Rolled in Citrus Fruits and Bread Crumbs Mixture, Topped and Served with Veal Sauce and Pumpkin Pie)
  • GRILLED FILLET OF GILTHEAD
    (Grilled Fillet of Gilthead Covered with Veil Velute, Served with Stuffed Stock Fish - Foam Peppers)
  • ROASTED FISH IN SALT
    (Sea-Perch or Gilthead Coated with Salt, Roasted and Served with Boiled Potatoes and Broccoli Puré)
  • GRILLED FISH
    (Grilled John Dory, Sea-Perch, Gilthead or Sole Served Traditionally with Boiled Spinach and Potatoes)
  • GRILLED SCAMPI
    (Grilled Scampi Served with Rice and Sauce)
  • FISH PLATTER "VIVALDI"
    (Selection of Grilled and Roasted Fish with Scampi, Squid and Mussel Served with Rice and Broccoli)

MAIN DISHES

  • STUFFED CHICKEN FILLET
    (Stuffed Chicken Fillet with Scampi, Grilled and Served with Pumpkin Pie, Mushrooms and Vegetables)
  • DUCK BREAST IN ORANGE SAUCE
    (Duck Breast in Orange Sauce Served with Croquettes Potatoes and Red Cabbage)
  • LAMB CUTLET BREESE STYLE
    (Grilled Lamb Chops with Young Potatoes Served with Green Beans Folded in Bacon)
  • PORK MEDALLIONS IN CHERRY SAUCE
    (Pan-fried Pork Medallions in Cherry Sauce Served with Saffron Rice)
  • VEAL MEDALLIONS "MOZZARELA"
    (Veal Medallions Coated with Tomatoes and Thin Sliced Cheese, Topped and Served with French Fries and Vegetables)
  • VEAL STEAK IN LAMB MEAT
    (Roasted Veal Steak with Chicken Foam in Lamb Meat Served with Roasted Potatoes, Mushrooms and Vegetables)
  • FILLET STEAK "BAYARD"
    (Grilled Fillet Steak with Madeira Sauce Served with Seasonal Vegetables and Small Meat Pie)
  • TURNEDO "ROSSINI"
    (Fried Beef Fillet with Goose Liver and Mushrooms, Served with French Fries and Vegetables)
  • PFEFER STEAK
    (Beef Filet with Green Pepper Sauce Served with Croquette Potatoes and Vegetables)
  • T-BONE STEAK
    (Grilled T-bone Steak Served with Potato Folded in Foil)
  • CHATEAUBRIAND
    (Double Grilled Fillet of Beef Served with Mushrooms, Potatoes and Vegetables)- For two persons
  • KEBAB
    (Stuffed Sabre with Veal, Beef and Chicken Fillet, Grilled and Served with Oriental Rice)
  • VEGETARIAN STEAK
    (Vegetable Steak Served with Tomato Sauce)

Buffet - Cart Salads Selection

FLAMBE DISHES

  • VEAL MEDALLIONS WITH CHERRY
    (Served with Vegetables and Potatoes)
  • BEEF TOURNEDOS "VERDI"
    (Beef Fillet in Madeira Sauce, Served with Mashed Potatoes and Goose Liver)
  • SCAMPI ROYAL
    (Flambed Scampi in Lemon sauce Served with Rice)
  • BACK OF ROEBUCK
    (Back of Roebuck in Game Sauce Served with Dumpling)

DESSERTS

  • CHOCOLATE MOUSSE WHITE OR BLACK
  • COUPE "PRESIDENT"
  • FRESH FRUIT SALAD
  • ICE-CREAM WITH HOT CHERRY AND WHIPPED CREAM DESSERT
  • ICE-CREAMS AT YOUR CHOICE
  • SEASONAL STRUDEL
  • CHOICE OF CAKES AND PASTRY

FLAMBE DESSERTS

  • PANCAKES "SUZETTE"
  • FLAMBE FRUIT AT YOUR WISH

CHEESE SELECTION OF NATIONAL AND INTERNATIONAL CHEESES