Grilled Calamari ($10, Grilovane Lignje) and Grilled Asparagus ($7, Grilovane Špargle)
The calamari is served with a Swiss chard, potatoes, and a Mediterranean salsa that lends a light balance of sweet, salt, and spice. The asparagus is served with a veloute sauce, pumpkin purple potatos, quail egg, and (get this) prosciutto chips. The prosciutto chips add a salty, savory crunch.
Grilled Bacon-Wrapped Prunes ($6, Grilovane Punjene Šljive)
As previously mentioned, these little sweet, savory morsels are skewered and placed in a rock. It's interesting, to say the least. One thing you'll notice about Ambar's menu is that small amounts of bacon incorporated into many dishes. This is apparently an outcome of historical tension with the Turks during the 1600s. The Turks did not eat pork and indulging in it was a way for Serbians to claim something unique to their own culture. Not a bad thing to claim as your own.
Bread Basket ($6, Uštipci ili Proja)
A small, traditional basket of cornbread and fried sourdough served with three spreads, including two chili sauces and an aged cheese. The sourdough is essentially a sour beignet.
White Veal Soup ($7, Teleća Krem Čorba)
One of the dishes on the menu left untouched from its traditional counterpart in the Balkans, Iricanin describes this soup as something that would be served the same way still in Serbia. Served with sour cream and fresh chives, it's lightly creamy with small chunks of tender veal. Essentially a Serbian chicken noodle soup.
Balkan Kebab ($10, Ćevapi)
Beef and pork kebabs served on a bed of roasted peppers with aged cheese. It's a slight variation of the traditional proletariat meal of beef kebabs with bread and onions.
A dish not currently on the menu, but Iricanin plans on offering it soon. A panko crusted veal schnitzel served with a cucumber, yogurt, and mayo sauce.
Sofia ($11) and Skoplje ($11) cocktails. The Sofia is a rakia mix while the Skoplje adds mezcal, spiced pear puree, sour mix, and lime to a dose of pear rakia. On the right is the Serbian Lav (meaning lion) beer, which is a light lager; think Stella Artois.
Forrest Gnocchi ($6)
What chef Iricanin describes as a "celebration in your mouth" is a mixture of gnocchi, chocolate mousse, bitter orange cake, ground chocolate, orange gelee, tarragon gnocchi, and passion fruit espuma with black tea sauce. All of that is mixed together in a stone bowl after pouring the sauce over it all. Each bite should combine citrus, cream, and chocolate with bits of crunch and cold. It's a very different, but compelling way to end a meal.