ADRI

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
• ****

DAY 1ST

LUNCH

• STARTER
  “Beef Carpaccio” Thinly Sliced Prime Beef, Parmesan Flakes. Roasted Forest Mushrooms Wild Herb Salad, Potato Crisp, Lime Mayonnaise "Spring Time Salad" Romaine Lettuce, Tomato, Bacon, Herb Croutons, Chopped Eggs, Avocado Roasted Nuts, Ranch Dressing MAIN COURSE "Beef Rossini Style" Slow Roasted Beef Tenderloin Slice of Beef Fillet, Pate de Canard, Truffle Jus, Glazed Vegetable, Pumpkin mash DESSERTS "Ice Coffee Flying Dutchman" Coffee Ice Cream, Coffee, Apricot Brandy, Whipped Cream Fresh Fruits
• 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
• 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
• 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
• 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
• 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
• 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
  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
• 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
• 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
• 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
• STARTER
  Goat cheese and asparagus tart, confit egg yolk, pickled asparagus, asparagus puree MAIN COURSE Poached Lobster tail, leek consommé, burnt apple, charred leek, chicken skin crumb, butternut squash puree DESSERT Pistachio, strawberry champagne
• 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
• 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

DAY 2ND

DAY 3RD

DAY 4TH

DAY 5TH

DAY 6TH

DAY 7TH