Summer menu

Poultry terrine with snails, pancetta, herb pesto, chanterelles, roasted garlic aioli and fennel bread (1,3,7,8,9)

Vitello tonnato, salanova salad, cherry, capers and ciabatta (1,3,4,7,9)

Fish variation, cucumber, gin espuma and caramelized citrus (1,4,6)

Lemon arancini, pistachios, tomato sauce and burrata (V) (1,3,7,9)

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

Chicken broth, liver dumplings, vegetables and noodles (1,3,7,9)

Gazpacho with seafood (1,2,4,7,9,14)

Beef tenderloin steak, parmesan croquettes, beans in bacon and bordelaise sauce (1,3,7,9)
+ extra with grilled slice of foie gras 80 g

Rabbit, potato terrine, mushroom ragout, beurre noisette with pecorino cheese and sage

and basil and tomato sauce (7,9)

Duck breast, cauliflower, blooms and cardamom sauce (7,9)

Roulade of guinea fowl, almond gnocchi, wild broccoli and roasted pepper 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)

Cannelloni with sun-dried tomatoes, ricotta, spinach, walnuts, blue cheese sauce (V) (1,3,7,8,9)