Our menu on Yacht Adri uses the finest local seasonal produce. We respect the admired traditions of Croatian cooking and combine the very best of tradition with current executions to form a straightforward philosophy: local, fine dining, simple, and fresh. Prepared with love by your chef, Eglibert Shehaj
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BREAKFAST BUFFET STYLE
„Hot Breakfast Buffet“ Scrambled eggs, bacon, local ham, local cheese, breakfast sausage, home fries, pancakes, French toast, Mini bagels, mini muffins, mini-Danish, mini croissants, butter, cream cheese, jelly, maple syrup, coffee service, orange juice „Sliced Fruit“ Fresh ripe melons, pineapple, grapes, mango and berries beautifully arranged „Fresh Fruit Salad“ Chunks of fresh melons tossed together and topped with strawberries „Yogurt Parfaits“ Yogurt, granola, and fresh berries „Avocado Toast Bar“ Toast, mashed avocado, hard-boiled egg, bacon, arugula, red onion, sliced tomato, and lemon Smoked Salmon Platter with Sliced Tomato, Red Onion, Lemon, and Capers Special eggs on request
********* Coffees & teas Fair-trade & organic beverages of your choice
DINNER STARTER Maple roasted Celeriac soup with truffle croutons Sik Tartar with Dill Blinis pickled Beetroot with chives and sour cream MAIN COURSE Lobster tail pan seared, minted pea puree, crushed new potatoes, pancetta and butter sauce, pea shoots DESSERT Breton Sand Meringues with Menton Lemon
DAY 2nd
LUNCH STARTER Cured Ham and Melon mint dressing and watercress MAIN COURSE Herb crusted Halibut, creamed savoy cabbage, sauté carrots, fondant potatoes DESSERT White chocolate cheesecake with berry sauce
DINNER STARTER Chicken Liver parfait, red onion Jam, brioche bread MAIN COURSE Bacon-wrapped chicken Ballotine with apricot and sausage stuffing. chestnut butter sauce, roast potatoes, and tender-stem broccoli DESSERT Coffee Liqueur Cream Brule
DAY 3rd
LUNCH STARTER Asian Marinated Beef Striploin Vegetable Vinaigrette, Beetroot Jelly, Teriyaki Sauce, Micro Herbs Ls Frisee, Belgian Endive, Radicchio, Arugula, Glazed Walnuts MAIN COURSE Fillet of Grey Mullet, Mussel White Wine Sauce, Gremolata DESSERT Religious Coconut Ginger
DINNER STARTER Grilled Dalmatian Sea Scallop Lime risotto , tomato salsa MAIN COURSE Grilled Tiger Prawns, Bearnaise Sauce, Buttered Vegetable, Rice Macaire DESSERT Mille Feuilles with vanilla whipped cream and fresh fruit
DAY 4th
LUNCH STARTER Caprese Salad original recipe, basil oil French Onion Soup with Gruyere cheese toasts MAIN COURSE Confit duck leg with braised red cabbage, dauphinoise potatoes, cherry juice DESSERT Souffles Chauds Vanille
DINNER STARTER „Tomato &Mozzarella a la Chef“ Rocket Leaf's& Frise Salad, Buffalo Mozzarella, Cherry Tomatoes, Roasted Pine Kernels, Basil Pesto, Balsamic Dressing Honey Melon-Ginger Ale Lassi MAIN COURSE Spiced Lamb Loin, mint jben, apricot gel, charred apricot, mint oil DESSERT Lilac parfait, mini hazelnut, lilac cheesecake, lilac blackberry gel, white chocolate cream
DAY 5th
LUNCH STARTER Tuna tataki, yuzu gel, yuzu pickled cucumber, compressed cucumber, cucumber juice, caviar MAIN COURSE Dry aged fillet steak, brown butter pommes puree, potato dauphinoise, charred shallots, rosemary tulie, pelinkovac juice DESSERT Matcha e mango Tiramisu
LUNCH STARTER Scallops in chipotle cream, jalapeno emulsion, samphire and salty fingers in a coriander lime dressing, Mexican tortilla MAIN COURSE Crab Tortellini, Tomato Carpaccio, Crab Veloute, split with tarragon oil, Teragon ricotta crab salad DESSERT Macaronnade Chocolate Café
DINNER STARTER Gnocchi,Truffle,Pecorino, Basil MAIN COURSE Mushroom and spinach chicken ballotine, roasted carrot puree, sautéed mushrooms, roasted potatoes and chicken jus with a few pea shoots DESSERT Opera Chocolate Pistachio
DAY 7th
LUNCH STARTER Cappelletti, prawn, parsley oil MAIN COURSE Honey mustard marinated salmon on a bed of pickled asparagus and cucumber with a pea puree and a lemon caper dressing DESSERT Lavender and Vanilla Tart
DINNER STARTER Spinach and Parmesan cheese foam MAIN COURSE Wagyu Denver Steak marinated carrots, beef juice, ginger dressing DESSERT Milk and raspberries, panna cotta, shortbread, lime tuile
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