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
Pulpo a la parrilla
grilled octopus with squid ink emulsion
Grilled lamb leg
served with hummus purée and herb quinoa
Homemade sorbet
Chef’s dessert
Petit four

 

Price of degustation menu: 990 CZK
 

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