Enoteka Terra
 
Enoteka Terra

 

WINE BY THE GLASS

 

asting the wines from various parts of Croatia .
In a rustic environment in the shade of thick stone walls you may enjoy the harmony of a glass of wine and genuine bites.

e offer you tasting of some specific sorts of Dalmatian wine:

 
Alc.
 Kn.
Rukatac Antunović 2003 – peninsula Pelješac 12,4 % 9
Vugava Lipanović 2003 – island Vis 15 % 14,00
Pošip PZ Eara 2003 – island Korčula 13,9 % 12,00
Zavala Plenković 2001 – island Hvar 13 % 10,00
Pošip Grgić 2002 – island Korčula/peninsula Pelješac 13,5 % 16,50
Pošip Bracanović 2001 – island Hvar 13,2 % 13,00
Grk Cebalo 2003 – island Korčula 13,2 % 25,00
Sv. Klement 2003 – island Hvar 13,6 % 14,00
     
Plavac Antunović 2003 – peninsula Pelješac 12,6 % 12,00
Zlatan Plavac barrique Plenković 2002 – island Hvar 14,5 % 17,50
Dingač Miličić 2000 – peninsula Pelješac 14 % 16,00
Dingač Skaramuča 2002 – peninsula Pelješac 14 % 16,00
Dingač Kiriđija 2002 – peninsula Pelješac 14,5 % 16,00
Ivan Dolac barrique 2002 – island Hvar 14,5 % 18,00
Sv. Klement 2003 – otok Hvar 13 % 12,00
Plavac Mali barrique Tomić 2001 – island Hvar 13,7 % 20,00
Plavac Mali Grgić 2002 – peninsula Pelješac 14 % 25,00
Plavac Grgurević 2003 – peninsula Pelješac 13,1 % 12,00
Plavac Murvica 2001 - island Brač 13,6 % 18,00
Zvonik Zorotović 2003 - island Vis 13 % 8
… and wine from other parts of Croatia:
Zlatna Žlahtina 2003 – island Krk 11,1 % 10,00
Malvazija Pilato 2003 – Istra 12,7 % 12,00
Malvazija Kozlović 2003 – Istra 12,9 % 13,00
Chardonnay Zdjelarević 2003 – Slavonija 12 % 12,00
Graševina Krauthaker 2003 – Slavonija 12 % 12,00
Sauvignon Jakopić 2003 - Međimurje 12,2 % 12,00
Zweigelt barrique Enjingi 2002 – Slavonija 12,3 % 16,00
… but also comparable wine tasting of the Plavac Mali variety from different areas:
Plavac Murvica Baković '01 – the south side of the Brač island
Zlatan Plavac barrique Plenković '02 – the south side of the Hvar island
Plavac Mali barrique Tomić '01 – the south side of the Hvar island
Dingač Kiriđija '02 – peninsula Pelješac;Dingač location
Dingač Skaramuča '02 – peninsula Pelješac;Dingač location
Plavac Mali Grgić barrique '02 – peninsula Pelješac;Dingač and Postup locations
Plavac Zvonik Zorotović '03 – the south side of the Vis island

 
 

GASTRONOMY

  • enuine Dalmatian specialties with a taste of the Mediterranean prepared in a specific way accompanied by a glass of authentic Dalmatian wine will discover a part of the culture of the people of this area.

    âtés and various cold game cuts, traditionally prepared salamis, accompanied by a glass of continental wine will bring you closer to that part of Croatia too.

    omestic desserts with a glass of home made Prošek (prosecco) will complete the sensation.



  • Terra GIVES YOU FEW RECIPES FROM OUR GASTRONOMY OFFER

Bruschetti with black olive spread
Ingredients:

slices of bread, butter, black
Method: Anchovies, olive oil and capers are blended to form a mixture.
Slices of bread need to be toasted or grilled, then covered lightly with butter, followed by the black olive spread
Carpaccio od tune
Ingredients:

half-frozen tuna steaks, lemon juice, olive oil, one spoonful of sea salt and ground pepper, green radicchio and spoon of capers
Method: Cut tuna into slices, serve on a bed of radicchio and seasoned with salt. Mix lemon juice and olive oil and cover the steaks with the lemon juice mixture. Add capers.

Octopus salami

Ingredients:

fresh octopus, pinch of salt, olive oil, lemon juice.
Method:

Cook octopus in salted water until meat is tender, then take out of the boiling water and leave to cool. Serve on a plate with a foil, entwine the octopus' tentacles, using the foil roll it all into salami, and leave in refrigirator for two hours to cool. Then take the octopus out of the foil, cut into pieces, poor olive oil and lemon juice and sprinkle salt.

Salami with dried figs and almond
Ingredients:

dried figs, almonds, splash of liquor

Method: Grind figs and the almonds together and add a splash of liquor. Put the almonds mixture on a hard foil base and roll into salami. Leave to cool in refrigirator for an hour, then cut into thin slices or make balls.
 

  Fillet of beef in black olive and wine sauce

Medium rare fillet of beef with butter in a black olive pâté, quality red wine and cream sauce, served on a slice of toasted bread, prepared at the guest's table.



  Fillet of beef in a truffle and wine sauce


Fillet of beef with butter, medium rare, in a truffle, quality white wine and cream sauce, served on a slice of toasted bread, prepared at the guest's table.


  Ice cream with flamed sour cherries

Vanilla ice-cream topped with fresh sour-cherry sauce, flamed wih cognac and cherry

 
 
 
MORE FROM OUR GASTRONOMY OFFER:
 
  1. ANCHOVY BRUSCHETTA
  2. MOZZARELLA BRUSCHETTA
  3. FRESH CHEESE BRUSCHETTA
  4. CHEESE & TOMATOE BRUSCHETTA
  5. TRUFFLE & CHAMPIGNON SPREAD BRUSCHETTA
  6. BLACK OLIVE SPREAD BRUSCHETTA
  7. CAVIAR SEVRUGA
  8. RED CAVIAR (SALMON EGGS)
  9. LUMPSUCKER CAVIAR
  10. WHITE-MOLD CHEESE
  11. BLUE-MOLD CHEESE
  12. GOAT CHEESE
  13. HERB GOAT CHEESE
  14. CHEESE IN VERGIN OLIVE OIL FOR 2 PERSONS
  15. PARMESAN
  16. PECORINO
  17. ISLAND OF PAG CHEESE
  18. LIVNO CHEESE
  19. FRESH CHEESE
  20. CHEESE WITH TRUFFLES
  21. OLIVES
  22. CAPERS
  23. MARINATED SHRIMPS
  24. MARINER'S STYLE
  25. ANCHOVY FILLETS
  26. TUNA CARPACCIO
  27. SEA PERCH CARPACCIO
  28. OCTOPUS SALAMI
  29. WHITE DRIED COD
  30. SMOKED FILLET OF GILT-HEAD BREAM IN VIRGIN OLIVE OIL
  31. SMOKED FILLET OF SEA PERCH IN VIRGIN OLIVE
  32. FISH FILLET IN WINE TRUFFLE SAUCE
  33. DALMATIAN HAM
  34. DALMATIAN STREAKY BACON
  35. ISTRIAN HAM
  36. SLAVONIAN KULEN
  37. HOME-MADE SAUSAGES
  38. DUCKLING PÂTÉ IN CHERRY BRANDY
  39. GOOSE LIVER
  40. DUCKLING LIVER
  41. GAME PÂTÉ (WILD BOAR, VENISON, DEER)
  42. LAKS LOIN OF DEER
  43. LAKS LOIN OF BEAR
  44. BEAR PÂTÉ
  45. DRIED DEER MEAT
  46. BEEFSTEAK TARTAR FOR 2 PERSONS
  47. FILLET OF BEEF IN BLACK OLIVE AND WINE SAUCE
  48. FILLET OF BEEF IN A TRUFFLE AND WINE SAUCE
  49. BEEF FILLET IN A SAUCE OF HARD CHEESES
  50. SMOKED SALMON
  51. SALTED ANCHOVIES IN VIRGIN OLIVE OIL
  52. DRIED FIG ROLL
  53. ROLL WITH NUTS
  54. CHEESE WITH HONEY
  55. ICE CREAM WITH FLAMED SOUR CHERRIES
  56. PANCAKES IN CHERRIES AND RED WINE SAUCE
 
 

BESIDE OUR EVENING OFFER NOW AND SPECIAL DAILY OFFER:

  • DELIKANO DEKAPOTO ( turkey with curry and red wine )
  • MERLO MOJE ( beefsteak Terra )
  • FUDRANI PUREAI PUŽI ( turkey roll )
  • FILET NA BAGULINU ( beef fillet in smoked ham slices )
  • TUKA U SEKRETO ( gratinated turkey )
  • KOMBINACJUN O MIRAKULA ( medallions with truffles and capers )
  • IMBOTIDA O GUŠTI ( stuffed veal medallions )
  • PENETE U ŠKURICU ( gratinated pennette with turkey )
  • PJATANCA EA GODI ( tortellini with four cheeses )
  • ŠESNI ŠOTOBRACO ( risotto old fashioned style )
  • PJAT O TANTACJUNI ( beefsteak in bread crumbs and red wine )

OLIVE OILS - portions:

  • EXTRA VIRGIN OLIVE OIL - BRAE
  • EXTRA VIRGIN OLIVE OIL - HVAR
  • EXTRA VIRGIN OLIVE OIL - ISTRA ( IPŠA )
  • EXTRA VIRGIN OLIVE OIL - ISTRA ( GIACOMETI )
  • EXTRA VIRGIN OLIVE OIL - ISTRA ( BAZJAKO )
  • EXTRA VIRGIN OLIVE OIL - MLJET
  • VIRGIN OLIVE OIL - KOREULA
  • VIRGIN OLIVE OIL - PRIMOŠTEN
 
 
TOURIST OFFER
 
Some possibilities from our total offer
 
 
I. Guided wine tasting: groups up to 40 persons
  • 2 white wines + 2 red wines
  • cheese pieces for taste neutralization

AVERAGE PRICE: 80,00 kn. ( determined by specific wine selection)

II. Cold delicacies : groups up to 40 persons

Proposal 1.

  1. Cheese in vergin olive oil
  2. Mariner's style ( marinated shrimps tails, marinated anchovies, salted anchovies )
  3. Tuna carpaccio in vergin olive oil
  4. Smoked fillet of sea perch in vergin olive oil
  5. Dalmatian ham
  6. Cheese ( Island of Pag and Livno cheese )
  7. Dried fig roll / roll with nuts

PRICE : 145,00 kn

Proposal 2.

  1. Dalmatian ham
  2. Marinated shrimps
  3. Sea perch carpaccio in vergin olive oil
  4. Smoked fillet of sea perch in vergin olive oil
  5. Salted anchovies in vergin olive oil
  6. Cheese ( Island of Pag and Livno cheese )
  7. Dried fig roll / roll with nuts

PRICE : 160,00 kn

III. Warm delicacies ( combined ) : groups up to 20 persons

Proposal 3.

  1. Marinated shrimps
  2. Smoked fillet of sea perch in vergin olive oil
  3. Turkey with curry and red wine
  4. Risotto with local streaky bacon and chard
  5. Mix – Dalmatian streaky bacon / home – made sausages
  6. Dried fig roll / roll with nuts

PRICE : 130,00 KN

Proposal 4.

  1. Anchovy carpaccio
  2. Smoked fillet of sea perch in vergin olive oil
  3. Turkey with curry and red wine
  4. Beef fillet in black olive and red wine sauce
  5. Dalmatian ham / Island of Pag or Livno cheese
  6. Ice cream with flamed sour cherries

PRICE: 170,00 kn

Proposal 5:

  1. Mariner's style ( marinated shrimps tails, marinated anchovies, salted anchovies )
  2. Smoked fillet of sea perch in vergin olive oil
  3. Risotto with local streaky bacon and chard
  4. Fish fillet in wine truffle sauce
  5. Dalmatian ham / Island of Pag or Livno cheese
  6. Ice cream with flamed sour cherries / pancakes in cherries and red wine sauce

PRICE : 185,00 kn