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SERB FEST OCT. 24th-26th

Serbian cuisine is derived from mixed traditions, mostly influenced by Mediterranean (especially Greek), Hungarian, Turkish and Austrian cuisines.

   Due to the heavy influences of the neighboring cuisines, there exists debate over whether any Serbian cuisine is indeed Serbian. Many see this amalgamation as the reason for its unique mix of various traditions; Serbian confectioneries are places where koljivo, baklava, strudel and sachertorte live in perfect harmony. In recent times the Serbian diaspora has spread the kitchen across the world.
   Most people in Serbia will have three meals daily, breakfast, lunch and dinner, with lunch being the largest. However, traditionally, only lunch and dinner existed, with breakfast being introduced in the second half of 19th century.
   A number of meals, which are simply bought in the West, are often made at home in Serbia; this includes rakija (fruit brandy), jam, jelly, various pickled food, sauerkraut (kiseli kupus - pickled cabbage), ajvar (a relish made principally from red bell peppers, with eggplant, garlic and chilli peppers) and even sausages. The reasons for this range from economical to cultural, one being that food preparation is a strong part of the Serbian family tradition.
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"Sarma"

Cabbage leaf rolls containing minced meat (usually beef, pork, veal, or a combination), rice, onions, and various spices, including salt, pepper and various local herbs are mixed together and then rolled into large cabbage leafs. Sarma means "wrapping" or "rolling" in Turkish, and is similar to Greek cousin dolmatia.

  
"Prebranac" Oven  baked and traditionally seasoned kidney beans with sauted onions and  red peppers.
"Gibanica"

This is one of the most popular and recognizable dishes in Serbia and it is made most often for festive occasions, or simply as a comforting family snack. Gibanica is most commonly made with a variety of mild and strong cheeses, like cottage cheese, Feta cheese and eggs

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  "Kupus Salata"
Chopped cabbage with hints of olive oil and vinegar.  
"Hleb" Home made bread.  
SPECIALS FROM THE GRILL COME EXPERIENCE THE FLAVOR!
  "Pecenje" Open air roasted piglet or lamb, prepared by  Serbian men.  
"Cevapi" Small grilled rolls of minced meat ( beef and lamb). Usually served on the plate or in "lepinja" (pita bread) in Serbia with chopped onions.
"Pljeskavica" Serbian hamburger. Traditionally is made with a mixture of pork and beef, grilled along with onions and served in thick pita bread.
"Piletina" Roasted Chicken
"Riba na Zaru"  Fish on the grill... lent food (Friday only)
SWEETSCOME EXPERIENCE THE FLAVOR!
 


Traditional Serbian cookies and sweets,  everything homemade by the experienced Serbian ladies belonging to the St. Petka Church parish!

  
"Rolnice"

Rolls with sweet vanilla cream in the center.

"Strudla" Strudels with apples, poppy seeds or walnuts.
"Baklava"

Baklava or baklawa is a rich, sweet pastry found in many cuisines of the Middle East, South Asia, and the Balkans. It is made of chopped nuts, usually walnuts, layered with phyllo pastry, sweetened with sugar or honey syrup.
"Vanilice" Vanila cookies that melt in your mouth, usually containing a flavor of jam or jelly and covered in powdered sugar. Yum!
"Bajadera" Confectionaries made out of ground walnuts and chocolate.

COME EXPERIENCE THE FLAVOR!