PATRONICE

MENU 

 Breakfast – Buffet Style (Daily)

Light and varied selection, self-service

Freshly baked bread and pastries

Butter, jams (fig, apricot, strawberry), honey

Cheese selection (feta, sheep cheese, gouda....)

Cold cuts (prosciutto, pancetta, turkey ham)

Seasonal fruit (watermelon, melon, grapes, figs, peaches)

Yogurt, milk, cereals,

Boiled eggs / scrambled eggs / omelets made to order

Olives, tomatoes, cucumbers, peppers, arugula

Coffee, tea, juices (orange, apple), infused water with lemon & mint

Lunch – 3-Course Menu (7 Days)

Day 1 

Starter: Octopus salad with olive oil, parsley & lemon
Main: Grilled white fish fillet (sea bream or sea bass) with Swiss chard & potatoes in olive oil
Dessert: Homemade crêpes with jam and chocolate

Day 2

Starter: Mussels “buzara” style (white wine, garlic, parsley)
Main: Grilled chicken skewers with vegetables + vegetable rice
Dessert: Fresh fruit salad with mint and lime

Day 3 

Starter: Caprese (tomatoes, mozzarella, basil, olive oil)
Main: Grilled calamari with young potatoes and arugula
Dessert: Fresh fruit + ice cream scoops and warm fritule (Dalmatian mini doughnuts)

Day 4 

Starter: Octopus carpaccio with lemon dressing
Main: Dalmatian-style beef stew with homemade gnocchi or polenta
Dessert: Homemade almond & orange cake

Day 5

Starter: Marinated anchovies/sardines with olives and capers
Main: Mixed grilled fish (sea bream, mackerel, calamari) + arugula & cherry tomato salad
Dessert: Crêpes with lemon sugar or ice cream

Day 6 

Starter: Bruschetta (tomatoes, basil, olive oil, capers)
Main: Grilled lamb chops + grilled zucchini, eggplant & peppers
Dessert: Cheesecake with local figs or orange marmalade

Day 7 

Starter: Shellfish & shrimp salad with lemon dressing
Main: Creamy seafood risotto (calamari, shrimp, mussels, octopus, white wine, olive oil, parmesan)
Dessert: Homemade almond cheesecake or panna cotta with berries

   Additional Notes 

Seafood & fish should be locally caught and fresh (buy daily or the day before).

Vegetables should be seasonal, preferably from local markets.

The menu can be adapted for vegetarian, vegan, or allergy-friendly diets.

Portion sizes should be light, as guests often dine ashore in the evenings