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Our menu

The menu was prepared by our chef Jan Kaplan.

Starters

Dried ham from Mangalica pig, melon, black cumin and bread sticks

235,-

Crispy carp croquettes, sour cream with red onion coulis

215,-

Summer salad with tomatoes, feta cheese, tomato granita and basil seeds (V)

189,-

Soups

Hen broth with chicken liver dumplings, noodles and butter vegetables, herbs

89,-

Soup of the day

Main Courses

Tomato tart with ricotta, parmesan and black olives, small salad (V)

285,-

Farmed chicken breast with black truffles, mashed potatoes and leeks with wood ear mushrooms

325,-
Veal roulade in creamy vegetable sauce ‘Svickova’ with variety of dumplings, wild cranberries and whipped cream345,-

Roast lamb saddle with mungo beans, broccoli purée and sage

445,-

Beef fillet steak, new style ratatouille, port wine sauce and shallots

655,-

Desserts

Apricots with milk chocolate, cinnamon and ginger biscuits

159,-

Coconut meringue with frozen raspberry cream

179,-

Strawberry cheese cake, hazelnut crumbs, strawberry jelly and liquorice

179,-

Cheese and bread

Variation of farmed French cheese – selection of Mr. Hoffmeister with chutney

295,-

Selection of home made bread, salted butter (for 2 persons)

50,-

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