MENU
STARTERS | |||
80g | Duck liver paté with rucola, cranberries | 105,- | |
and home made bread | |||
80g | Gratinated goat cheese with honey and nuts, | 135,- | |
salad of beetroot, rucola and balsamic | |||
120g | Salad of calamari, peppers and cherry | 145,- | |
tomatoes flavored with maracai vinegar | |||
and basil, served on a roasted brioche | |||
100g | Marinated roastbeef with salad leaves | 155,- | |
and horseradish-dill remoulade | |||
100g | Belgian beef tartare, salad and potato chips | 150,- | |
SOUPS | |||
Tomato soup with basil pesto | 65,- | ||
Chicken soup with vegetables | 55,- | ||
and noodles | |||
Soup of the day | 45,- | ||
STEAKS ANS BURGERS | |||
300g | Beef Flap Steak with green pepper sauce, | 360,- | |
homemade French fries and mixed salad | |||
200g | Pork tenderloin with mushroom sauce | 235,- | |
and herbs Spaetzle | |||
200g | Veal burger with jalapeňos peppers, salad, | 290,- | |
spicy sauce in homemade bun, | |||
french fries | |||
200g | Beef burger with cheese, ice salad, tomatoes, | 270,- | |
fried onion, BBQ sauce in a homemade | |||
bun and a portion of chipped potato fries | |||
HOME KITCHEN | |||
200g | Beef in a cream sauce, with dumplings, | 175,- | |
cranberries and sour cream | |||
150g | Venison goulash and Carlsbad dumplings | 195,- | |
with shredded celery and carrot | |||
150g | Iberian pig cheeks with ginger, orange, | 215,- | |
red wine and honey, mashed potatoes | |||
with chive oil | |||
150g | Wiener veal schnitzel with light potato | 275,- | |
salad and Cambrai leaves | |||
250g | A half baby chicken baked in butter stuffed | 220,- | |
with almond stuffing and steamed vegetables | |||
FISH | |||
150g | Tuna steak with teriyaki sauce, | 265,- | |
wasabi-potato puree, | |||
and pink ginger | |||
FRESH PASTA | |||
250g | Linguine aglio olio peperoncino e pancetta | 169,- | |
250g | Tagliatelle with boletes, thyme | 185,- | |
and parmesan | |||
250g | Linguine all'arrabbiata (garlic, chilli, | 169,- | |
tomatoes, basil and parmesan) | |||
250g | Tagliatelle alla carbonara | 175,- | |
(pancetta, egg and parmesan) | |||
300g | Casarecce ragout bolognese (minced meat, | 185,- | |
tomatoes, vegetables and parmesan) | |||
250g | Linguine with tuna, basil pesto, | 210,- | |
cherry tomatoes and white wine | |||
Pasta can be prepared upon request | |||
in gluten-free form with a surcharge of 30,- | |||
SALADS | |||
300g | Mixed salad with goat cheese, apple, | 175,- | |
walnuts, beetroot and a honey-mustard | |||
dressing | |||
300g | Mixed salad with watermelon, marinated | 195,- | |
roastbeef and currant dressing | |||
DESSERTS | |||
300g | Pancakes roasted in butter with blueberries | 85,- | |
and sour cream | |||
Home made cheesecake with raspberry sauce | 95,- | ||
Apple strudel with raisins and walnuts, | 85,- | ||
caramel sauce | |||
Chocolate fondant | 95,- | ||
with strawberry-cream cheese mousse | |||
Crème brûlée with fruit sauce | 95,- | ||
Homemade ice cream | 35,- | ||
as available (1 scoop) | |||
Homemade sorbet | 35,- | ||
as available (1 scoop) | |||
SOMETHING TO ACCOMPANY WINE | |||
120g | Cheese plate (by daily offer) | 165,- | |
100g | Green olives | 85,- | |
100g | Home made roasted almonds | 75,- | |
200g | Fried homemade chips | 65,- |
The dishes are prepared for you by |
|
Executive Chef
Michal Doležal