5 – 7 February 2020
Dining menu |
|
À la carte |
|
Starters and soups |
|
| Pheasant consommé, semolina gnocchi, root vegetables | 280 CZK |
| Pumpkin salad, poppy seed cake, jelly, cranberry | 270 CZK |
| Fish mousse, sea buckthorn, fennel, fried roe, caviar | 350 CZK |
| Variation of foie gras, tangerine, almonds, gingerbread | 470 CZK |
| Quail, chestnuts, kale, quince, duck cracklings | 390 CZK |
| Dried venison, pickled mushrooms, walnuts, black truffle | 380 CZK |
Main Courses |
|
| Fish of the day | |
| Pike-perch, potato, cauliflower, wine caviar, onion, velouté Homemade noodles, truffle yolk, parsley crumble, white truffle Suckling pig, parsnip, cabbage, black pudding, cumin sauce |
750 CZK 690 CZK 620 CZK |
| Lamb shoulder, sweetbread, carrot, mint, mustard seed | 720 CZK |
| Fallow deer, parsley, smoked pear, chocolate sauce | 650 CZK |
Steaks |
|
| Rib eye USDA Prime Angus, pumpkin, salsify, turnip, bone marrow sauce | 1 590 CZK |
Desserts |
|
| Valrhona chocolate, passion fruit, orange blossom, crème fraîche Variations of desserts Blood orange, creamy ganache, gel |
250 CZK 390 CZK 220 CZK |
| Homemade sorbet | 75 CZK |
| Cheese according to daily offer | 360 CZK |
| Last order at 22.30 |