Food menu
| Cold starters |
|
| Organic fresh goat cheese served with radichio and iceberg salad and red currant chutney | 180,- |
| Smoked trout on a crunchy toast served with dill sauce | 180,- |
| Duck fillet marinated in honey wine, served with horseradish and cranberries | 180,- |
| Hot starters |
|
| Broccoli au gratin with Parmesan cheese and prosciutto, with asparagus and curry sauce |
190,- |
| Savoury venison sauté served on a crunchy toast with sour cream | 190,- |
| Fish |
|
| Sole and salmon rolls served with Camembert sauce, potatoes and asparagus |
380,- |
| Grilled haddock steak garnished with fried zucchini and fine tomato sauce | 380,- |
| Czech cuisine |
|
| Duck brest with ginger, served with schollet (mashed peas, barley and garlic) and peppers stuffed with cabbage | 410,- |
| Boar chops on on rose hip sauce served with fried vegetables and home-made gnocchi |
460,- |
| South Bohemian carp fillet stuffed with dried tomatoes, mushrooms and caper filling served with "mash made to go further" (potatoes, groats, garlic and marjoram) and horseradish sauce | 380,- |
|
Tenderlion of pork on sage served on a toast garnished with carrot pureé and chanterelle sauce
|
330,- |
| Main course |
|
| Turkey breast fillet served on sliced potatoe garnished with spinach au gratin and herb-flavoured butter | 300,- |
| Beefsteak with caper sauce and fried sugar snap beans, served with Basmati rice | 400,- |
| „Valetta" Chateaubriand for two, with sauce of tomatoes, mushrooms, olives and red wine, served with a baked potatoe and steamed vegetables |
890,- |
| Venison Chateaubriand for two, with sauce of prunes, cranberries and walnuts, served with fried vegetables, roasted potatoes and home-made gnocchi |
1100,- |
| Vegetarian meals | |
| Aubergine filled with champignons, tomatoes, asparagus and Parmesan cheese, served with truffled gnocchi |
300,- |
| Fettuccine with spinach and goat cheese sprinkled with roasted walnuts |
280,- |
| Salads |
|
| Tomatoe salad with Pecorino sheep cheese, black olives and balsamico dressing |
180,- |
| Iceberg and radicchio salads with garlic croutons and hazelnut crumble and hazelnut dressing |
180,- |
| Salad with fried sugar snap peas and carrots, served with fresh goat cheese, mix of roasted seeds and French dressing |
200,- |
| Afters |
|
| Orange sorbet with chocolate cream and fresh mint leaves |
140,- |
| Home-made apple strudel with walnuts, served with vanilla ice cream, egg brandy flip and caramel |
140,- |
| Potatoe pancake with plum jam and poppy seeds, served with sour cream and fruits marinated in brandy | 140,- |
| Selection of European cheeses served with fresh fruits | 200,- |