Menu
| Cold hors d'oeuvres | ||
|---|---|---|
 | Marinated beef carpaccio with garlic dressing and curls of parmesan cheese | 190,- |
| Home-made goos livers terrine Fois Gras served with marinated kumqati and red onion marmelade | 350,- | |
| Smoked salmon roll filled with crawfish tails and creamy dill fraiche served with dried tomato and shallot dressing and topped with 12-year-old balsamic vinegar | 240,- | |
 | Crab and crawfish tails Millefeuille served with finest Keta caviar sauce | 350,- |
| Variety of leaf lettuces with marinated pears, cranberry dressing and goat cheese gratinée | 190,- | |
| Soups | ||
 | Asparagus cappuccino with cheese stick and a drop of truffle oil | 100,- |
| Traditional Czech potato soup with forest mushrooms | 120,- | |
| Hot hors d'oeuvres | ||
 | Grilled quail breast filled with truffles veiled in Parma ham and confit of quail drumsticks served with baked potato and baby spinach | 390,- |
| Briskly roasted goose white Fois Gras served on fresh salad leaves with apple vinaigrette, walnuts and Apple | 490,- | |
| Sautéed scallops on spring vegetables with 12-year old balsamic vinegar | 390,- | |
| Czech specialities and venison dishes á la nouvelle cuisine | ||
 | Old fashioned Czech game goulash with mix of peppers, onion and fine home made dumplings | 390,- |
| Roast duckling served with red and white cabbage and special dumplings | 390,- | |
 | Grilled roll of venison on juniper berries with toasted wild mushrooms in marjoram sauce, served with mashed potatoes | 550,- |
| Hare saddle roasted medium filet with vegetable-cream sauce served with home-made dumpling and cranberries | 550,- | |
| Vegetarian dishes | ||
 | Hot salad of sautéed aubergine and courgettes with sun-dried tomatoes and balsamic vinegar | 350,- |
| Herb omelet filled with asparagus and baby carrots baked with Parmesan cheese and Hollandaise sauce | ||
| Fish | ||
 | Grilled sea bass filet with sweet fennel purée and creamy black truffle sauce served with baby carrots and imperil butter beans | 590,- |
| Grilled tiger prawns with garlic butter and tomatoes | 690,- | |
| Sole rolls with baby spinach, fine potato purée and creamy mussel sauce | ||
| Chef's Culinary Specialties | ||
 | Argentine filet mignon in a goose liver and Perigold truffle sauce with celery purée, baby carrots and a tower of mashed potatoes | 590,- |
| Roast fillet of veal in morel-mushroom cream sauce with sautéed vegetables and gratinée potatoes | ||
 | New Zealand lamb filets done on rosemary served with leafs of spinach and gratinated potato | 550,- |
| Grilled guinea hen breasts filled with parmesan ham served on port wine sauce with Royal beans and gratinated potato | ||
| Cakes and desserts | ||
 | Delicious flambéed “crepes suzette” with nuts and fresh fruit | 290,- |
| Crunchy millefeuille with marinated kumquats and light orange tea cream | 220,- | |
| Vanilla cream Brulée | 190,- | |
| Hot chocolate cake with strawberry tartar sauce and homemade mint sorbet | 250,- | |
 | Traditional little Czech pancakes with hot blueberries and whipped cream | 160,- |
| Variation of homemade sorbets with sparkling wine and leaves of fresh mint | 190,- | |
| Variation of cheese selections | 240,- | |
| Traditional czech menu | ||
 | Traditional Czech potato soup with forest mushrooms | 590,- |
| Old fashioned Czech game goulash with mix of peppers, onion and fine home made dumplings | ||
| Traditional little Czech pancakes with hot blueberries and whipped cream | ||
| Chef menu | ||
 | Smoked salmon roll filled with crawfish tails and creamy dill fraiche served with dried tomato and shallot dressing and topped with 12-year-old balsamic vinegar OR Variety of leaf lettuces with marinated pears, cranberry dressing and goat cheese gratinée | 1090,- |
 | Grilled roll of venison on juniper berries with toasted wild mushrooms in marjoram sauce, served with mashed potatoes OR Grilled sea bass filet with sweet fennel purée and creamy black truffle sauce served with baby carrots and imperil butter beans | |
 | Variation of cheese selections | |
| Crunchy millefeuille with marinated kumquats and light orange tea cream OR Hot chocolate cake with strawberry tartar sauce and homemade mint sorbet | ||
| Gourmet menu | ||
 | Crab and crawfish tails Millefeuille served with finest Keta caviar sauce OR Home-made goos livers terrine Fois Gras served with marinated kumqati and red onion marmelade | 1.490,- |
| Asparagus cappuccino with cheese stick and a drop of truffle oil | ||
 | Grilled quail breast filled with truffles veiled in Parma ham and confit of quail drumsticks served with baked potato and baby spinach OR Sautéed scallops on spring vegetables with 12-year old balsamic vinegar | |
 | Roast fillet of veal in morel-mushroom cream sauce with sautéed vegetables and gratinée potatoes OR Sole rolls with baby spinach, fine potato purée and creamy mussel sauce | |
| Variation of cheese selections | ||
| Dessert ala carte | ||