Menu

COLD APPETISERS

Spanish platter
Jamón Serrano Gran Reserva, Lomo Embuchado, Manchego Cheese, served with olives and artichokes
290,-
Salmon gravlax
marinated with beetroot and dill, served with sour cream and caviar
270,-
Mozzarela di Bufala
with tomato carpaccio, rocket leaves and balsamic flavours
260,-

Salads

Green leaves salad
variation of crispy leaves, cherry tomatoes, carrot ribbons and zucchini with honey dressing
140,-
Grilled chicken Caesar salad

with anchovies, parmesan and croutons
260,-

 

Soups

Roast tomato soup
with basil and Gran Moravia cheese
85,-
Oxtail broth
with vegetables
90,-

 

WARM APPETISERS

Pan seared foie gras
served with peppered mango
290,-
Pulpo a la parilla
Grilled octopus with squid ink emulsion
260,-
Warm baked local goat cheese
served with grilled vegetables and chilli and hibiscus flavours

240,-

MAIN COURSE

 

Risotto and Pasta

Black bean spaghetti
with pesto and vegetables and cheese
260,-
Risotto
with walnuts and rocket
250,-
Ravioloni
filled with spinach and ricotta with tomato sauce and basil
240,-

 

Fish

Grilled fillet of salmon
with petite salad and Grenaille potato
390,-
Griddled sea bass
served with crushed green pea, papitas and mussels
440,-

 

Meat & Poultry

Roast pork fillet
served with courgette ragout and turned potato
350,-
Grilled lamb leg
served with hummus purée and herb quinoa
490,-
Roasted corn-fed chicken supreme
served with scallion mash potato, honey glazed carrots and sage butter
360,-
Slow roast duck breast
with prune purée, simmered fennel shaving, pomegranate apple and grilled polenta
390,-
Braised beef tenderloin
in sour cream sauce, served with Carlsbad dumpling and cranberries
400,-
Grilled aged Rib eye steak
served with green bean, confit cherry tomatoes and homemade chips
600,-

Dessert Selection

Selection of homemade ice creams
45,-
Fresh cut fruit
130,-
Bread and butter pudding with vanilla sauce
130,-
Chef’s dessert
145,-
Brioche with vanilla ice-cream
140,-
Passion fruit and raspberry mousse with petite fruit
140,-
Chocolate and orange tart with orange ice-cream
140,-
Cheese selection
savoury biscuits, dried fruit, grapes and celery sticks
200,-
 

Degustation Menu

 

Amouse bouche
Salmon gravlax
marinated with beetroot and dill, served with sour cream and caviar
Oxtail broth
with vegetables
Pan seared foie gras
with brioche, spinach and raisins
Griddled sea bass
with provence vegetable, olive tapenade and basil oil
Homemade sorbet
Chef’s dessert
Petit four

 

Price of degustation menu: 990 CZK
 

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