LUNCHES on ANNABEL II

“Mediterranean Buffet Style’  

• Chicken breast wrapped in Croatian pancetta, mussels in a napoli sauce,  fennel and blood orange salad, roasted potatoes with lemon and olives, pear walnut and gorgonzola salad 
• whole baked sea bass with capsicum and onion, fennel and orichiette pasta in a rocket pesto, local prosciutto and mozzarella with grissini sticks,  grilled radicchio with a balsamic reduction 
• 5 spiced Croatian lamb leg with tzitziki dressing, local prawns with chilli and garlic,  vegetable cous cous, tabhoule salad, Gaspacho  
• slow roasted pork ribs in apple and green tobasco, green chilli and lemon marinated calamari on shaved fennel, oven potatoes wedges spiced with paprika and spanish onion, traditional coleslaw and grated pear, cherry tomato and bocconcini salad 
• whole baked flounder with lemon and parsley, bavarian potato salad, cucumber and dill salad, beef carpaccio, pumpkin and ginger soup, stromboli foccacia 
• grilled and marinated octopus, moussaka, artichoke and spinach salad, greek salad, tagliatelle tossed with sage and parmesan  
• roast rib eye beef, potato gratin, green bean salad,  beetroot and apple salad , local prawns in lemon and herbs

Dinner on ANNABEL II “Mediterranean A la carte”  

• scampi risotto with a madras curry sauce, eye fillet of beef with plank chips and hollandaise sauce, sticky date pudding with toffee sauce and creme fraiche  
• onion and smoked swiss cheese tart with confit cherry tomatoes, margaret of duck with braised red cabbage and potatoe rosti, raspberry creme brulee    
• Grilled vegetable and mozzarella stack with Ajvar sauce,  peppered tuna steak on lemon mash with salsa verde, chocolate fudge brownies  
• veal fillet in a truffled crepe on peas a la francais, crispy skin red snapper on spinach and pinenut  spatzle with  beurre blanc, apple and cranberry crumble    
• grilled figs with proscuitto, marscapone and grissini sticks, assiette of lamb with polenta and asparagus, jaffa tart  
• foie gras with spiced pineapple and brioche, dorade on truffled cauliflower with zucchini with herb butter, chocolate hazelnut self saucing pudding  
• roast monkfish medallions on spinach tagliani in a creamy bisque, pork loin on a minted broad bean salad with a duo of purees,  tiramisu   
• spinach and feta stuffed zucchini flowers on wild rocket and tzatziki, sea bass fillets wrapped in vine leaves on a lemon risotto and grilled asparagus,   mars bar cheesecake