SAMPLE OF MENU M/V ANTHEA 

The ingredients are sourced directly from Anthea's garden

Anthea's cuisine is characterized by passion, attention to detail, imagination, good taste, and genuine top-quality ingredients.

Chef Filip Ratkovic for preparing your meal will use ingredients sourced directly from their garden, to fully savor its authenticity and taste.

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BREAKFAST
    BUFFET STYLE    
Country ham, cheese, turkey, salami, quinoa, wild smoked salmon Crispbread, toast, freshly baked sourdough bread
Vegetable selection ( carrot, cucumber sticks, olives, cherry tomatoes---)

Freshly squeed juice, smoothies, Croissants, marmalade, butter, honey,
Fruit salads, fresh berries, Greek yogurt, nuts and seeds muesli, granola, flakes Viennoiserie selection
Crapes

  A LA CARTE    
Eggs Benedict Eggs Florentine
Open omelet, any style Farm bacon and sausages Oatmeal
Avocado toast
………..
Coffees & teas
Fair-trade & organic beverages of your choice

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DAY 1st

LUNCH
STARTER
Fresh oysters & Champagne
MAIN COURSE
Grilled sea bass fillet, celery purée, mussels, enoki mushrooms, and lentil salad
DESSERT
Refreshing lemon tart

DINNER
STARTER
Buratta salad with basil oil
MAIN COURSE
Wagyu beef steak, carrot purée infused with black tea, couscous and red pepper
DESSERT
Chocolate mousse filled with forest fruit gel on crunchy biscuit

DAY 2nd

LUNCH
STARTER
Tuna tartare 
MAIN COURSE
Sea shells made on Dalmatian „Buzara” way and pasta, John Dory fish fillet baked with pistachio, swiss chard risotto, avocado salad
DESSERT
Apple tart with madagascar vanilla home-made ice cream

DINNER
STARTER
Coquilles St Jacques 
MAIN COURSE
Baked octopus with potatoes, octopus black sauce, baby carrots, fennel gel and watercress salad 
DESSERT
Strawberry Pavlova

DAY 3rd

LUNCH
STARTER
Prawn and sea anemone risotto
MAIN COURSE
Grilled marrows, fish baked in salt, parsnip purée
DESSERT
Semifreddo

DINNER
STARTER
Gligora cheese espuma, marinated cherry tomatoes, and bruschetta with salted anchovies
MAIN COURSE
Grilled rack of lamb, green peas and mint purée, brussel sprouts, spicy potato, mixed greens salad

DESSERT
Pears in reduced red wine sauce

DAY 4th

LUNCH
STARTER
Fish mosaic with kefir
MAIN COURSE
Turbot fish fille and smoked risotto, parsley gel, avocado salad
DESSERTS
Cheesecake with berries and maraschino liqueur

DINNER
STARTER
Foie gras torchon and caramelised onion
MAIN COURSE
Beef cheeks in dark sauce, home-made ricotta gnocchi, baby spinach and beetroot salad
DESSERT
Irish cream tiramisu on cacao crisp

DAY 5th

LUNCH
STARTER
Sepia ink black risotto
MAIN COURSE
Monkfish and shrimps made in Dalmatian „Brodet” way, ricotta polenta, pickled samphire salad
DESSERT
Raw raspberry vegan cake

DINNER
STARTER
Tomato tartare
MAIN COURSE
Dry aged Angus beef steak with sesame seeds, demiglace, broccoli purée, arugula chips, crispy bacon strips and red radish salad
DESSERT
Champagne sorbet

DAY 6th

LUNCH
STARTER
Spinach gnocchi stuffed with shrimp and prosciutto ham, bisque sauce, and bean cream
MAIN COURSE
Monkfish and shrimps made in Dalmatian „Brodet” way, ricotta polenta, pickled samphire salad
DESSERT
White chocolate with fruit tart

DINNER
STARTER
Slowly cooked „Skradin” risotto
MAIN COURSE
Lamb leg in „BabiÄ?” red wine sauce, sweet potato purée, shallot gel, spring onion and chickpea salad
DESSERT
Orange cream Cannoli

DAY 7th

LUNCH
STARTER
Tuna Carpaccio with citrus dressing
MAIN COURSE
Marinated sea bream fillet, mashed potato and leek, parsley gel, clams, shimeji mushrooms, soft cheese salad
DESSERT
Creme brulee

DINNER
BUFFET STYLE
Selection of Croatian'best delicacies and specialties