Menu degustation petit

 

Roast veal

Served with green bean salad, artichokes and mushrooms sprinkled with pumpkin oil

 

Cappuccino

from smoked salmon, bruschetta with a sweet garlic mousse

 

Goose liver Foie Gras

With onion bread fragranced with Swiss “Fassbind” pear brandy

 

New Zealand lamb caré

With a thyme crust made with Lard Colonato, bean bundle and parsnip puree

 

 

Cheese Cake

Made from Philadelphia cheese with passion fruit


630 CZK

Menu degustation grand

Smoked Kambala fillet

With buckwheat blinis and salmon tartar with dill Créme Fraiche

 

Consommé

from oxtail with meat terrine and Foie Gras

 

Seared veal liver

With rosemary, shallot confit and a port sauce

 

Grilled octopus

With crispy tomato risotto, blanched spinach with butter

 

Veal fillet with Foie Gras eu gratin

mushroom sauce, grilled polenta with truffles

 

Cheese trio

 

Chilli chocolate ice cream

With fresh fruits of the forest

830 CZK