Spring menu

Quail galantine with egg 63.5°C, spinach, saffron aioli, pancetta, pomegranate and rye bread chips (1,3,7,8)

Veal tartar, watercress, confit egg yolk, green asparagus and brioche (1,3,7)

Leaf salad with cherry tomatoes, goat cheese, gingerbread and grapefruit dressing (V) (1,3,7)

Rabbit praline, buckwheat, radishes, watercress, Dijon mayonnaise, gougères and demi glace sauce (1,3,7,9,10)

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

Beef broth, meat, morels and vegetables (7,9)

“Kulajda“ creamy mushroom dill soup with poached egg (V) (1,3,7,9)

Veal rib-eye, potato rösti, spring onion and Taleggio sauce (3,7,9)
+ extra with grilled slice of foie gras 80 g

Corn chicken, peas, sun-dried tomato salad and lard dressing (3,7,9)

Beef rib, creamy polenta, grilled baby peppers and balsamic sauce (3,7,9)

Piglet cutlet, ricotta gnocchi, Swiss chard and morel sauce (1,3,7,9)

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

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

Chive grits risotto, buffalo mozzarella with pine nuts (V) (1,7,8,9)