ADRI | 2024

SAMPLE MENU OF M/S ADRI – SPLIT

Our menu on Yacht Adri uses the finest local seasonal produce. We respect the admired traditions of Croatian cooking and combine the very best of tradition with current executions to form a straightforward philosophy: local, fine dining, simple, and fresh.
Prepared with love by your chef, Eglibert Shehaj

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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

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Coffees & teas
Fair-trade & organic beverages of your choice

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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

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

 

DAY 2nd

LUNCH
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

DINNER
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

 

DAY 3rd

LUNCH
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

DINNER
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

 

DAY 4th

LUNCH
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

DINNER
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

 

DAY 5th

LUNCH
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

DINNER
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

 

DAY 6th

LUNCH
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

DINNER
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

 

DAY 7th

LUNCH
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
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