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Our menu

The menu was prepared by our chef Jan Kaplan.

Starters

Marinated duck breast, truffle cream, honey dressing and pickled white radish

235,-

Octopus carpaccio, blood orange, black olives and crispy rice

235,-

Winter salad with marinated cauliflower, apples, quinoa 
and walnut vinaigrette (V)

179,-

Soups

Duck broth with liver dumplings, homemade noodles, vegetables and herbs

99,-

Soup of the day

Main Courses

Freshly baked beetroot pie, gingerbread corpus with sunflower seeds and le Maubert (V)

265,-

French chicken breast with oyster mushrooms, parsnip purée and caraway seed foam

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

Braised wild boar leg with rosehip sauce and palffy dumplings

365,-

Beef fillet steak, potato purée with wholegrain mustard, broccoli with almonds and red wine sauce

655,-

Desserts

Eggnog espuma, chocolate ice cream, biscuit and tonka bean

189,-

Salted caramel coconut parfait, pineapple and peanut biscuit

179,-

Sachr cake with apricots new style

199,-

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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