ANTHEA

Menu

• 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.
• ****
• BREAKFAST BUFFET STYLE Country ham, cheese, turkey, salami, quinoa, wild smoked salmon Crispbread, toast, freshly baked sourdough breadVegetable 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 selectionCrapes
• A LA CARTE Eggs Benedict Eggs FlorentineOpen omelet, any style Farm bacon and sausages OatmealAvocado toast………..Coffees & teasFair-trade & organic beverages of your choice
• ****

DAY 1st

LUNCH

• STARTERFresh oysters & ChampagneMAIN COURSEGrilled sea bass fillet, celery purée, mussels, enoki mushrooms, and lentil saladDESSERTRefreshing lemon tart
• STARTERTuna tartareMAIN COURSESea shells made on Dalmatian „Buzara” way and pasta, John Dory fish fillet baked with pistachio, swiss chard risotto, avocado saladDESSERTApple tart with madagascar vanilla home-made ice cream
• STARTERPrawn and sea anemone risottoMAIN COURSEGrilled marrows, fish baked in salt, parsnip puréeDESSERTSemifreddo
• STARTERFish mosaic with kefirMAIN COURSETurbot fish fille and smoked risotto, parsley gel, avocado saladDESSERTSCheesecake with berries and maraschino liqueur
• STARTERSepia ink black risottoMAIN COURSEMonkfish and shrimps made in Dalmatian „Brodet” way, ricotta polenta, pickled samphire saladDESSERTRaw raspberry vegan cake
• STARTERSpinach gnocchi stuffed with shrimp and prosciutto ham, bisque sauce, and bean creamMAIN COURSEMonkfish and shrimps made in Dalmatian „Brodet” way, ricotta polenta, pickled samphire saladDESSERTWhite chocolate with fruit tart
• STARTERTuna Carpaccio with citrus dressingMAIN COURSEMarinated sea bream fillet, mashed potato and leek, parsley gel, clams, shimeji mushrooms, soft cheese saladDESSERTCreme brulee

DINNER

• STARTERBuratta salad with basil oilMAIN COURSEWagyu beef steak, carrot purée infused with black tea, couscous and red pepperDESSERTChocolate mousse filled with forest fruit gel on crunchy biscuit
• STARTERCoquilles St JacquesMAIN COURSEBaked octopus with potatoes, octopus black sauce, baby carrots, fennel gel and watercress saladDESSERTStrawberry Pavlova
• STARTERGligora cheese espuma, marinated cherry tomatoes, and bruschetta with salted anchovies MAIN COURSEGrilled rack of lamb, green peas and mint purée, brussel sprouts, spicy potato, mixed greens salad
• DESSERTPears in reduced red wine sauce
• STARTERFoie gras torchon and caramelised onionMAIN COURSEBeef cheeks in dark sauce, home-made ricotta gnocchi, baby spinach and beetroot saladDESSERTIrish cream tiramisu on cacao crisp
• STARTERTomato tartareMAIN COURSEDry aged Angus beef steak with sesame seeds, demiglace, broccoli purée, arugula chips, crispy bacon strips and red radish saladDESSERTChampagne sorbet
• STARTERSlowly cooked „Skradin” risottoMAIN COURSELamb leg in „Babić” red wine sauce, sweet potato purée, shallot gel, spring onion and chickpea saladDESSERTOrange cream Cannoli
• BUFFET STYLESelection of Croatian'best delicacies and specialties

DAY 2nd

DAY 3rd

DAY 4th

DAY 5th

DAY 6th

DAY 7th