|
SALADS AND APPETISERS
| “Mesclun” selection of salad leaves with grilled vegetables and a drop of Lorenzo No. 5 olive oil |
CZK |
160 |
| Marinated salmon served on spicy cucumber carpaccio with gazpacho dressin |
CZK |
180 |
| Rabbit pâté with plum chutney and warm gingerbread muffin |
CZK |
160 |
| Rocket salad with slices of beef carpaccio and parmesan shavings |
CZK |
190 |
| Terrine of duck liver Foie Gras with onion marmalade |
CZK |
280 |
LIGHT DISHES
| Milanese veal tripe in tomato sauce with fresh parmesan |
CZK |
220 |
| Duo of duck liver foie gras – roasted on warm apricot salad and terrine with onion marmalade |
CZK |
320 |
SOUPS
| Cream of carrot soup with sautéed vegetables and Chinese mushrooms |
CZK |
80 |
| Beef consommé with truffle ravioli |
CZK |
135 |
TRADITIONAL DISHES AND CZECH SPECIALTIES
| Roast beef in cream sauce with light Karlovy Vary dumplings and cranberry coulis |
|
CZK |
285 |
| Sous vide of pork belly (cooked in a vacuum) with bacon dumplings, onion confit and spinach purée |
|
CZK |
285 |
| Shank of veal roasted in rosemary with potato and barley mash and glazed carrots |
|
CZK |
375 |
|
Duo of Czech duck with a modern twist:
Leg of duck with liver stuffing and roasted breast of duck served with homemade potato pancake and white bread dumpling accompanied by braised red cabbage with apple
|
|
CZK
|
475
|
FISH AND SEAFOOD DISHES
| Roasted fillet of salmon with basil crust served with celeriac purée and parsley dumplings |
|
CZK |
385 |
| Fillet of cod wrapped in Italian bacon served with spinach pasta and garlic mousse |
|
CZK |
375 |
| Grilled fillet of zander served with black Italian risotto accompanied by marjoram sauce and tomatoes concassé |
|
CZK |
395 |
JUICY STEAKS
| Turkey steak scented with sage, wrapped in Spanish cured ham and served with crushed potatoes and roast tomato |
CZK |
280 |
| Pork blade steak in beer marinade with wild mushroom sauce and fresh garlic pasta |
CZK |
280 |
| Rib-eye steak with herb butter, Romanesco broccoli and roast potatoes |
CZK |
470 |
SPECIALTIES FOR GOURMETS
| Golden-roasted stuffed breast of farmyard chicken served with leaf spinach and Parisian potatoes |
CZK |
345 |
| Confit leg of rabbit in rosemary with vegetables and semolina polenta |
CZK |
345 |
| Roasted Bavette beef steak with Italian risotto accompanied by forest mushrooms and garlic mousse |
CZK |
365 |
| Leg of lamb with garlic and thyme served with bean ragout, young peas and bacon dumplings |
CZK |
365 |
CHILDREN´S MEALS
| Fried chicken schnitzel in Parisian batter with crushed potatoes and sweet carrots and corn |
CZK |
180 |
| Chicken escalope with cream sauce and fresh pasta |
CZK |
180 |
CZECH MENU
| Tartar of beef fillet served with crisp fried bread and cloves of garlic |
| Beef consommé with liver dumplings |
Duo of Czech duck with a modern twist:
Leg of duck with liver stuffing and roasted breast of duck served with homemade potato pancake and light dumpling accompanied by braised red cabbage with apple |
| Trio of traditional Czech desserts: drop scones with warm raspberries, small potato dumplings with poppy seeds and apple pastry with sour cream |
| CZK 890/per person |
DESSERTS
| Selection of European cheeses |
CZK |
260 |
| Selection of ice creams and homemade sorbets |
CZK |
50/a scoop |
| Apple strudel with warm vanilla sauce and blackberry coulis |
CZK |
125 |
| Mille-feuille with cinnamon Chantilly cream served with pear compote |
CZK |
165 |
| Chocolate ravioli with whipped mascarpone scented with fresh ginger, served on refreshing mango salad |
CZK |
185 |
| Candied nut tube with lime cream served on honey pastry |
CZK |
185 |
Trio of traditional Czech desserts:
drop scones with warm raspberries, small potato dumplings with poppy seeds and apple pastry with sour cream |
CZK |
165 |
DÉGUSTATION MENU
| Choose the number of courses you wish |
|
|
| 3 courses |
CZK |
790 |
| 5 courses |
CZK |
1290 |
| 7 courses |
CZK |
1990 |
|
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