BREAKFAST
BEVERAGES: WATER, COFFEE, TEA, FRESH SQUEEZED JUICE, GOAT AND COW MILK, FRESH FRUIT & VEGETABLE SHAKES, YOGURTS
COLD DISHES: COOKED HAM, BAKED HAM, HOMEMADE SMOKED SAUSAGES AND BACON, HARD SALAMI, TURKEY HAM, MORTADELA SLICES
SELECTION OF CHEESE: EMENTAL CHEESE, GOUDA CHEESE, EDAMER CHEESE, HOMEMADE YOUNG CHEESE
SPREADS: BUTTER, PEANUT BUTTER, SELECTION OF FRUIT JAMS, CREAM CHEESE, FRESH CREAM, TUNA PATE
WARM DISHES: BOILED EGGS, SUNNY SIDE UP FRIED EGGS, POACHED EGGS, VARIOUS OMELETS, GRILLED VEGETABLES, FRIED BACON, TOASTS, CROISSANTS AND VARIOUS BUN ROLLS
SELECTION OF CEREALS: CORN FLAKES, OAT FLAKES, CHOCOLATE CEREALS, FRUIT CEREALS
SELECTION OF FRESH SEASON FRUIT
MENU I.
*
Cold Appetizer
Smoked Sea Bass Mousse with Bruschetta
(paired with Honey, Mustard and Lemon Cream)
Warm Appetizer
Stuffed Ravioli
(Shrimps, Curd, Prosciutto)
Red Sauce
(Shrimp, Sundried tomatoes, Cognac)
Main Course
Monkfish with Vegetables
(Spring Potatoes, Cherry Tomatoes, Black Olives and Pine Nuts)
Dessert
Dry Figs with Almonds and Dark Chocolate Glaze
*
Cold Appetizer
Steak Tartare with Butter and Bone Marrow Gel
Warm Appetizer
Veal Shank Risotto with Porcini Mushrooms and Gratinated Sheep Cheese
Main Course
Lamb Cutlets with Polenta and Baby Spinach
(Garlic, Olive Oil and Parsley Emulsion)
Dessert
Flamed Apple Puree
(Roasted Almonds, White Chocolate and Cinnamon)
*
Cold Appetizer
Adriatic Shrimps with Sour Apple Sorbet
Warm Appetizer
Cream soup
(Roasted Champignons, Prosciutto and Spinach)
Main Course
Sea Bass Rolls
(served with White Wine Caper Sauceand Vegetable Cream)
Dessert
Raspberry Champagne Cake
(Stracciatella Cream, Milk Chocolate, Caramelized Cotton Candy)
*
Cold Appetizer
Fois Gras
(Truffle Ice Cream,Sheep Cheese, Focaccia with Herbs)
Warm Appetizer
Hokkaido Gnocchi
(paired with White Truffle Sauce and Pumpkin Oil Foam)
Main Course
Beef Steak Tagliata
(Arugula and Cherry Tomatoes, Grana Padano, Toasted Pine Nuts)
Dessert
Dark Chocolate Souffle
(Homemade Vanilla, Orange Ice Cream, Almond and Cherry Crumble)
*
Cold Appetizer
Cesar Salad with Lobster
(paired with Caramelized Dalmatian Bacon, Spicey Croutons & Olive Oil
& Rosemary, Saffron Sauce)
Warm Appetizer
Dalmatian Traditional Stew with Adriatic Mussels and Spaghetti in White
Wine and Garlic Sauce
Main Course
Sashimi Tuna Steak with Vegetables
Dessert
Semifreddo
*
Cold Appetizer
Roast Beef with Arugula, Capers and Pickled Onions
(served with Acetto BalsamicoSauce)
Warm Appetizer
Lamb Soup with Broad Beans, Carrot and Poached Egg Yolk
Main Course
Wellington Steak with Mashed Potatoes and Truffles
Dessert
A selection of Cheese, Jams & Nuts
*
Cold Appetizer
Roasted Squid Salad with Crispy Black Flavoured Polenta & Sturgeon
Caviar
Warm Appetizer
Breaded Shrimp Dumplings in Turmeric Sauce
Main Course
Grilled Salmon Fillets with Pistachio
(Paired with Sweet Potato Puree & White Vine PistachioSauce)
Dessert
Cheese Pralines with White Chocolate, Raspberry and Rum, Coconut
Cream
MENU II.
*
Cold Appetizer
Stuffed Quail eggs
(Adriatic Sardines and Anchovy’s Pate)
Warm Appetizer
Farfalle in Tomato and Ricotta Sauce
Main Course
Fish & Mussels Stew with Homemade Polenta
Dessert
Hazelnut and Chestnut Stuffed Rafioli
(Paired with Caramel Sauce and Orange Cream)
*
Cold Appetizer
Stuffed Crust pastry
(Curd, Truffle Cream, Black Olive Powder)
Warm Appetizer
Creamy Pottato Arugula Soup
Main Course
Confit cock with butternut and chilly cream
Dessert
Orange Walnut Cake with Coffee & Cognac Cream
*
Cold Appetizer
Marinated Salmon Mousse
(Served with Salted Sardines & Cherry Tomatoes)
Warm Appetizer
Baby Octopus Salad with Olives, Garlyc Mayonnaise & Chicory
Main Course
Adriatic Prawns in Cognac, Shrimp Tomato Sauce
Dessert
Forest fruit with Vanilla Mascarpone Cream
*
Cold Appetizer
Beef salad
(Beef, Red Beans and Chickpeas, Balsamic-Mustard Sauce)
Warm Appetizer
Creamy Porcini Mushroom Soup
Main Course
Beefsteak with Istrian Handmade Pasta
Dessert
Pistacchio Cheesecake
*
Cold Appetizer
Mix salad
(Roasted Beetroot, Feta Cheese, Chili and Thyme Vinegar Sauce)
Warm Appetizer
Spinach taglliatele
(paired with Dalmatian Smoked Ham and Broad Beans & Gorgonzola White
WineSauce)
Main Course
Wild Trout Fillet with Toasted Almond Bread
(served with Lemon and Dill White Wine Sauce)
Dessert
Pear Pie
(Red Wine, Homemade Vanilla, Rose Ice Cream)
*
Cold Appetizer
Deer Pate
(paired with Toasted Bread, Dalmatian Smoked Ham, Peaches & Mozzarella)
Warm Appetizer
Tomato Celery Soup
Main Course
Grilled Chicken Fillet Stuffed with Mozzarella and Oregano
(served with Creamy ChanterelleSauce)
Dessert
Tiramisu
(Cherries, Cheese Cream, Mint and Dark Chocolate)
*
Cold Appetizer
Tomatoes Stuffed with Tuna Pate, Parmesan and Olives with Toasted Bruschetta
Warm Appetizer
Black Gnocchi in Shrimp, CheeseSaffron Sauce
Main Course
Swordfish Filet with Grilled Vegetables
In Soy-Sesame Sauce
Dessert
Crispy Blueberry Pie
(Blackberry Wine, Cinnamon, Homemade Orange Ice cream)
VEGETARIAN MENU
Day 1
Lunch
Cold Appetizer
Marinated Artichokes in Tomato Sauce
(stuffed with Pea Cream, Garlic and Olive Oil)
Warm Appetizer
Gnocchi with Truffles and Porcini Mushrooms
Main Course
Warm salad
(Toasted Goat Cheese, Walnuts and Pear & Vinegar, thyme and olive oil sauce)
Dessert
Apple and Blackberry Crumble
(with Homemade Vanilla and White Chocolate Ice Cream)
Afternoon snack:
Fresh Figs with Cashew Cream, Sweet Cream and Honey
Dinner
Cold Appetizer
Puff Pastry Cheese and Chives Baskets
Warm Appetizer
Spinach and Garlic Pie with Turmeric Sauce
Main course
Chickpea Croquettes
(paired with Dried tomatoes, Spinach and Almonds Aromatic Sauce)
Dessert
Chocolate Muffin with Peach and Mascarpone Cream
Day 2
Lunch
Cold Appetizer
Puff Pastry Rolls
(stuffed with Avocado Cheese Cream)
Warm Appetizer
Stuffed Ravioli with Ricotta and Spinach
(served with Tomato Eggplant Sauce)
Main Course
Grilled Vegetables and Tofu Marinated in Pumpkin Oil and Herbs
Dessert
Stuffed Cannoli with Pistachio and Strawberry Cream
Afternoon snack
Selection of Dalmatian Cheese with aromatic crispy Focaccia and Olives
Dinner
Cold Appetizer
Fig and Radicchio Salad in Orange Sauce
Warm Appetizer
Grilled Asparagus in Saffron and Parmesan Sauce
Main course
Baked Chickpea, Rusk Tomato Stew
Dessert
Croatian Fritters with Forest Fruit and Cinnamon Cream
Day 3
Lunch
Cold Appetizer
Quail Eggs stuffed with Saffron Cream
(served with Hollandaise Sauce)
Warm Appetizer
Polenta and Vegetable Tart
(served with Roasted Peppers and Pumpkin Oil Sauce)
Main course
Breaded Pancakes Stuffed with Baby Spinach and Goat`s Curd
Dessert
Baked Apple Puree
(with Toasted Almonds, White Chocolate and Cinnamon)
Afternoon snack
Fruit salad
(Watermelon, Orange, Mint, Cinnamon, Lemon Juice, Sage, Honey)
Dinner
Cold appetizer
Basil, Pine Nut & Olive Oil Pesto
(paired with Fresh Burrata Cheese and Black Olive Powder)
Warm appetizer
Pasta with Asparagus and Mushrooms
Main course
Grilled Zucchini and Eggplants in tomato sauce
Dessert
Crispy Blueberry Pie with Homemade Orange Ice Cream
Day 4
Lunch
Cold Appetizer
Mix Salad
(Olives, Tomatoes, Feta Cheese, Croutons)
Warm Appetizer
Red Lentil Smoky Chickpea Soup
(served with toasted Pumpkin and Sunflowers Seeds)
Main course
Homemade Zucchini Burger
(Potato Chips Arugula, Sesame sauce)
Dessert
Apple Cream Cheese Cake
(served with Cranberry, Red Wine and Cinnamon Sauce)
Afternoon snack
Selection of Fresh Fruit and Vegetables
Dinner
Cold appetizer
Mix salad
(Roasted Red Peppers, Beans and Quinoa Salad)
Warm appetizer
Orzo with Mushrooms and Caramelized Pumpkin
Main course
Puff Pastry Stuffed with Vegetable Ragout
(served with roasted purple carrots and vinegar cream)
Dessert
Tiramisu
Day 5
Lunch
Cold Appetizer
Bruschetta with Marinated Tomatoes and Pepperoncini
Warm Appetizer
Mushrooms stuffed with Garlic and Rosemary
Main course
Buckwheat Tortilla filled with Vegetables and Chili Sauce
Dessert
Pumpkin Pie with Spicy Orange and Ginger Cream
Afternoon snack
Homemade Bread with Nuts and Dried Figs, Cheese and Aromatic Herbs
Dinner
Cold appetizer
Zucchini Rolls Filled with Ricotta
Warm appetizer
Parmigiano Soup with Shallots
(served with Focaccia with Cherry Tomatoes and Rosemary)
Main course
Baked Potatoes stuffed with Vegetables and Sour Cream & Chive Foam
Dessert
Plum Dumplings
Day 6
Lunch
Cold Appetizer
Dandelion, Arugula and Caper Salad
(with Olive Oil, Apple Cider Vinegar, Mustard & Dill Mayonnaise Sauce)
Warm Appetizer
Caramelized Carrot with Purple Onion and Honey
Main course
Vegetable Lasagna
Dessert
Marzipan Balls Filled with Raspberry Cream & Glazed with Dark Chocolate
Afternoon snack
Marinated tofu
(with Olives and Mashed Potatoes & Chili Herb Sauce)
Dinner
Cold appetizer
Cold Pasta Salad with Vegetables, Sour Cream, Thyme and Olive Oil Sauce
Warm appetizer
Stuffed Sushi Rolls
(filled with Carrot, Avocado and Cucumber)
Main course
Tomato Parsley Tart with baked Goat’s Cheese
(served with Tomato and Eggplant Sauce)
Dessert
Homemade Raffioli
(stuffed with Carob, Orange and White Rum)
Day 7
Lunch
Cold Appetizer
Red Lentil and Chili Pate with Grilled Polenta and Spinach Scones
Warm Appetizer
Baked Sweet Potato with Peppers, Red Beans and Cheddar Cheese
Main course
Tofu and Vegetables Stew
Dessert
Walnuts and Honey Pralines in Chocolate and Caramel Sauce
Afternoon snack
A selection of vegetable chips
Dinner
Cold appetizer
Cold Cucumber and Greek Yogurt Soup with Herbs
Warm appetizer
Buckwheat Spaghetti in Tomato, Garlic and Oregano Sauce
Main course
Crispy chickpea and white bean dumplings
(paired with tomato, cucumber, purple onion and dill salsa)
Dessert
Cheese and Hokkaido Squash Cake
(served with prune sauce)
