Spring menu

Starters and soups

Duck variation, eclair, figs and herb pesto (1,3,7,8)	325,-
Smoked trout, radishes, watercress, grapefruit and seed bread (1,4,7,8,9)	285,-
Veal brisket ravioli, chanterelle ragout, kale, marinated shallots and bordelaise sauce (1,3,7,9)	265,-
Mesclun salad, burrata, strawberries, asparagus, walnuts and maple syrup dressing (V) (7,8)	245,-
Chefs plate – variation of six mini appetizers – selection of the chef – for 2 people	495,-
“Onion soup” (V) (1,3,7,9)	145,-
Guinea fowl broth, vegetables, croquette, quail egg and saffron aioli (1,3,7,9)	145,-

Fish of the day – see daily menu
Beef rib-eye steak, potato fondant, asparagus and Bearnaise sauce (3,7,9)	585,-
Smoked baby chicken, corn cream, carrots and morel sauce (7,9)	445,-
Pheasant breast in diaphragm, crackling pancakes, red cabbage and juniper sauce (1,3,7,9)	385,-
Rabbit leg, vegetable terrine, spinach, chorizo and tarragon sauce (3,7,9)	385,-
Pork cheeks, coarse mustard puree, glazed vegetables and marjoram sauce (7,9,10)	385,-
Veal schnitzel with light potato salad and lemon (1,3,10)	395,-
Veal roulade in creamy vegetable sauce “Svíčková” with variation of dumplings, wild cranberries and whipped cream (1,3,7,9,10)	395,-
Chive risotto, smoked mozzarella and hazelnuts (V) (7,8,9)	365,-

Rhubarb cake and yoghurt ice cream (1,3,7)	245,-
“Black Forest cake” (3,7,8)	245,-
Variation of sorbets with Prosecco	195,-
Variations of charcuterie, cornichons and pickled onions	345,-
A variation of Mr. Hoffmeister’s selection of farmhouse French cheeses with fig bread (1,7,8)	365,-