GALA DINNER MENU

HOTEL WESTIN, Panorama salon, 17th Floor
11 of February 2010

8.00 p.m.    Aperitif

Finger food:

Trout and red beet
“My mini mac“ - micro hamburger with potica bread, foie gras and Slovenian seabass in smoke
Beens, potatoes, beef tongue and vanilla
Tartar of Deer with wasabi mayonnaise and fennel flowers
The sea
Chef Ana Roš, restaurant  Hiša Franko, Staro selo, Kobarid, Slovenia
SPARKLING WINE: Prosecco di Valdobbiadene Brut "Jeio", Bisol, Veneto - Italy

8.30 p.m.    Dinner

Poached grouper stuffed with scampi and rocket on a sparkling wine sauce, served with tender vegetables wrapped in a savoy cabbage leaf
Chef Tomislav Hruban, Hotel Westin, Zagreb, Croatia
WHITE WINE: Malvazija "Ponente" 2008, Bruno Trapan, Istria – Croatia

Seabass wrapped in Swiss chard with pine nut and black currants, on a bed of begendi (aubergine puree), served with grilled zucchini and pumpkin mousse
Chef Erhan Seker, Zeytinbagi Otel, Edremit / Balikesir, Turkey
WHITE WINE: "Barthenau weisss", 2007, Josef Hofstatter, Alto Adige - Italy                                   

Thinking of Modica’s chocolate...Vermicelli made of semolina and chocolate, still “al dente“, with Guinea-fowl, fresh green pees and candied baby tomatoes
Chef Alessandro Gavagna, restaurant La Subida, Cormons, Italy
RED WINE: "Rosso del Conte" 2005, Tasca d'Almerita, Sicily - Italy

Roast pigeon on his “mosto cotto” sauce
Chef Stefano Ciotti, restaurant Vicolo Santa Lucia, Hotel Carducci 76, Cattolica, Italy
RED WINE: Cabernet Sauvignon "Promina" 2006, Vina Bibich, Dalmatia - Croatia 

Roast pear with honey on a cream of pistacchio and wine spoom 
Chef Olivier Grouard, chef at the Embassy of France in Austria, France
DESSERT WINE: Valentino 2006, Family Batič, Vipava - Slovenia

DIGESTIVE: Istrian Biska, Elvis Visintin, Istria - Croatia

Master of ceremonies: URŠA RAUKAR

JAMNICA is the official mineral water of the ZAGREB WINE GOURMET FESTIVAL