ADRI

Day 1

• 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
• Beef Rossini Style – slow roasted beef tenderloin, beef fillet, pate de canard, truffle jus, glazed vegetable, pumpkin mash

Day 2

• Cured Ham and Melon – mint dressing, watercress
• Herb crusted Halibut – creamed savoy cabbage, sauté carrots, fondant potatoes

Day 3

• Asian Marinated Beef Striploin – vegetable vinaigrette, beetroot jelly, teriyaki sauce, micro herbs, frisee, Belgian endive, radicchio, arugula, glazed walnuts
• Fillet of Grey Mullet – mussel white wine sauce, gremolata

Day 4

• Caprese Salad – original recipe, basil oil
• French Onion Soup – Gruyere cheese toasts
• Confit duck leg – braised red cabbage, dauphinoise potatoes, cherry juice

Day 5

• Tuna tataki – yuzu gel, yuzu pickled cucumber, compressed cucumber, cucumber juice, caviar
• Dry aged fillet steak – brown butter pommes puree, potato dauphinoise, charred shallots, rosemary tulie, pelinkovac juice

Day 6

• Scallops in chipotle cream – jalapeno emulsion, samphire and salty fingers, coriander lime dressing, Mexican tortilla
• Crab Tortellini – tomato carpaccio, crab veloute, tarragon oil, tarragon ricotta crab salad

Day 7

• Cappelletti – prawn, parsley oil
• Honey mustard marinated salmon – pickled asparagus and cucumber, pea puree, lemon caper dressing

Day 1

• Maple roasted Celeriac soup – truffle croutons
• Sik Tartar – dill blinis, pickled beetroot with chives and sour cream
• Lobster tail – pan seared, minted pea puree, crushed new potatoes, pancetta and butter sauce, pea shoots

Day 2

• Chicken Liver parfait – red onion jam, brioche bread
• Bacon-wrapped chicken Ballotine – apricot and sausage stuffing, chestnut butter sauce, roast potatoes, tender-stem broccoli

Day 3

• Grilled Dalmatian Sea Scallop – lime risotto, tomato salsa
• Grilled Tiger Prawns – bearnaise sauce, buttered vegetable, rice Macaire

Day 4

• 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
• Spiced Lamb Loin – mint jben, apricot gel, charred apricot, mint oil

Day 5

• Goat cheese and asparagus tart – confit egg yolk, pickled asparagus, asparagus puree
• Poached Lobster tail – leek consommé, burnt apple, charred leek, chicken skin crumb, butternut squash puree

Day 6

• Gnocchi,Truffle,Pecorino, Basil
• Mushroom and spinach chicken ballotine – roasted carrot puree, sautéed mushrooms, roasted potatoes, chicken jus, pea shoots

Day 7

• Spinach and Parmesan cheese foam
• Wagyu Denver Steak – marinated carrots, beef juice, ginger dressing

Day 1

• Ice Coffee Flying Dutchman – coffee ice cream, coffee, apricot brandy, whipped cream
• Fresh Fruits
• Breton Sand Meringues – Menton lemon

Day 2

• White chocolate cheesecake – berry sauce
• Coffee Liqueur Cream Brule

Day 3

• Religious Coconut Ginger
• Mille Feuilles – vanilla whipped cream, fresh fruit

Day 4

• Souffles Chauds Vanille
• Lilac parfait – mini hazelnut, lilac cheesecake, lilac blackberry gel, white chocolate cream

Day 5

• Matcha e mango Tiramisu
• Pistachio, strawberry champagne

Day 6

• Macaronnade Chocolate Café
• Opera Chocolate Pistachio

Day 7

• Lavender and Vanilla Tart
• Milk and raspberries – panna cotta, shortbread, lime tuile

No snack items were listed in the provided sample menu.

Chef’s Style & Influences

Mediterranean-led cooking with Croatian cues, plus French and Asian accents and seafood focus.