Inspired by French cuisine!

New Year´s Eve 2019

31/12 - 31/12

Lunch menu

Tuesday 19th of November - Friday 22nd of November

Pumpkin soup wuth ginger and coconut milk 68
Goose and pork rillettes, onion marmelade, salad 92

Pasta salad with shrimps and vegetables 182
Fried pork schnitzel, light potato salad, gherkins 194
Green turkey curry with vegetables, jasmine rice 245
Grilled salmon steak, ratatouille, beurre blanc sauce 278
Swordfish steak, squid, turnip puré, tomatoes, shrimp sauce 335

_Starters

Grilled bell peppers 198
Marinated grilled bell peppers, anchovies, pickled raisins, kumquat

Shrimps 255
Shrimps fried in spicy batter, garlic aioli sauce, small salad

Pork belly 220
Slow roast „Přeštík“ pork belly, Beluga lentils, sweet and sour glazé with chilli

Tuna 265
Tuna Nicoise - creamy eggyolk, onions, olive puré, mustard dressing, potatoes

Roastbeef 255
Sliced slow roast beef, pumpkin, kohlrabi, wasabi, hard cheese

Foie gras 295

Pan-seared goose foie gras, apple jam, brioche, almonds, brown butter, camomille

Seabream 265
Seabream ceviche, passionfruit, parsley maonnaisse, frisée salad

Soup 185
Creamy fish soup, lemon mousse, parsley oil

Tasting platter 595
Chef´s selection of three starters

Mains_

Octopus 528
Grilled octopus, romanesco, courgettes and wild broccoli, light mussels sauce

Pike perch 388
Pike perch, trout roe, jerusalem artichoke confit and onions, fennel puré

Papillote 449
Oven cooked whole seabream with vegetables, potatoes, white wine and fresh herbs

Tuna 465
Tuna steak, mangetout, grenaille potatoes, sun-dried tomatoes, béarnaise sauce

Cod fish 394
Cod fish filet, cauliflower ragout, little gem salad, morrel, chorizo sauce

Pasta 336
Ravioli with forrest mushrooms, pecorino cheese, rosemary oil (v)

Quail 388
Quail confit, glazed vegetables, red wine reduction, pan-seared goose liver foie gras

Veal hanger 385
Veal hanger steak, sweet potato puré, wild broccoli, beet root, veal jus with truffle

Duck 398
Duck breast, salsify with herbs, blackberries, buckwheat pancake, duck gravy

Beef steak 444
Beef maminha steak (rump tail), homemade fries, herb mayonnaisse

Lamb 425
Slow roast lamb, buttered mashed potatoes, sautéed carrot and spinach, gravy

Reservation

Desserts

Créme brulée Atelier 145
Our version of the classic

Ice cream 130
Ice cream of the day with liquor from Žufánek distillery

Lavender 145
Lavender cream, butter cookies, marinated plums, meringue

Semifreddo 145
Lemon semifreddo, red currant, caramel, sponge dough

Chocolate 155
Chocolate brownies, green tea, raspberries, vanilla ice cream

Cheese plate 220
Cheese selection with fruits marmelade

White Wines

Red Wines