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Winter menu

Winter menu

Starters and soups

Beef tongue, potatoes, sauerkraut, onions and bacon demi glace (1,3,7,9)

 265,-

Fish variation, blackcurrant, carrot, parsley pesto and cracklings (1,3,4,7,9)

 325,-

Quail galantine with snails, beetroot, roasted garlic and gougeres (1,3,7)

 295,-

“Mushroom kuba”- buckwheat kuba, mushroom cappuccino and marjoram demi glace (1,7,9) (V)

 265,-

Chefs plate – variation of six mini appetizers – selection of the chef – for 2 people

 525,-

Oxtail broth, foie gras, truffles, vegetables, meat and cognac (1,3,7,9)

 195,- 

“Kulajda” – creamy mushroom and potato soup 1,3,7,9 (V)

 185,- 

Main courses

Fish of the day – see daily menu

Veal rib-eye, parsnip, green beans and bordelaise sauce (7,9)

 595,-

Smoked pork pluma steak, roasted celery puree, Brussels sprouts, pine nuts and cumin sauce (7,8,9)

 425,-

Duck variation, crackling pancakes, red cabbage and cardamom sauce (1,3,7,9)

 445,-

Veal brisket, mushroom ragout, almond croquettes and sage sauce (1,3,7,9)

 425,-

Veal cheeks, Jerusalem artichokes, seasonal vegetables and tarragon sauce (7,9,10)

 445,-

Veal schnitzel with light potato salad and lemon (1,3,10)

 425,-

Veal roulade in creamy vegetable sauce “Svíčková” with variation of dumplings, wild cranberries and whipped cream (1,3,7,9,10)

 425,-

Beetroot barley risotto, salsify and nuts in herbal honey (V) (1,3,7,8,9)

 365,-

Deserts and cheese

Chocolate sphere, granola, poppy seeds, jam, plums and citrus (1,3,7,8)

 265,-

Caneles, bombardino cream, rum ice cream and pear chutney (1,3,7)

 245,-
Variation of sorbets with Prosecco 195,-
Variations of charcuterie, cornichons and pickled onions 345,-

A variation of Mr. Hoffmeister’s selection of farmhouse French cheeses with fig bread (1,7,8)

 365,-
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