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Appetisers
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Fresh salad with baked tomatoes and vanaigrete |
70,- |
| Grand vegetable salad with French baguette |
125,- |
| Thin slices of Swordfish with piquant sauce and salad |
170,- |
| Baked prawns served on carpacio of white barbaforte |
140,- |
| Smoked breast of duck with candied nuts served on a small salad |
180,- |
| Foie Gras with honeyed apple |
180,- |
| JEndive and ruccola salad with braseola |
165,- |
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| Soups |
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| Soup of young ruccola leaves |
55,- |
| Sea fish capuccino with baked red onion |
70,- |
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| Fish |
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| Grilled sea wolf served on potatoes pureé and slice of sweet-fennel |
300,- |
| Halibut baked on olive oil with home-made ravioli and spinach |
290,- |
| Salmon steak with pea cream and vegetable pate |
280,- |
Ray wings with cream risotto
|
290,- |
Trout from Liběchov hatchery with spinach potatoes
|
250,- |
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| Main courses |
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| Breasts of quail baked on tomatoes with pumpkin risotto |
310,- |
| Roasted lamb saddle served on nutt lasagne |
380,- |
| Tenderloin of boar with hip sauce and herbal potatoe |
315,- |
| Delicate pork meat on mustard sauce with vegetable cous cous |
290,- |
| Leg of lamb baked on tomatoes and herbs with mashed potatoes |
290,- |
| Beef steak with mushroom sauce and grilled vegetable |
440,- |
| Pappardelle with tomatoes sauce with baked scampi |
230,- |
| San Marco creamy risotto with chicken meat and scales of formaggio di grana |
190,- |
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| Czech cuisine |
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| Strong beef bouillon with puff-paste filled with mushrooms |
60,- |
| Baked confit of duck leg with, served with seared „střapačkami“ |
260,- |
| Fatback slowly baked on steam, served with seared „střapačkami“ |
260,- |
| Plum ball with vanilla sauce |
80,- |
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| Desserts |
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| Panacotta with fruit sauce |
80,- |
| Creme brulée |
80,- |
| Parfait with chocolate |
80,- |
| Creme Brulée |
80,- |
| Baked pineapple cane sugar with fruit mascarpone |
80,- |
| Choice of continental cheese |
195,- |
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Prices in Czech currency, VAT incuded |
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