Autumn menu

Variation of foie gras, beetroot, sea buckthorn, pistachios and brioche (1,3,7,8,12)

Game paté, bacon, onion marmalade, red and black currant and beer bread (1,7,9,12)

Tête de veau – calf’s head terrine, marinated vegetables, Dijon mayonnaise and herbal vinegar (3,9)

Ravioli with cheese, mushroom ragout, roasted garlic sauce, tomato jam and sage (V) (1,3,7)

Chefs plate – variation of six mini appetizers – selection of the chef – for 2 people

Oxtail broth, croquettes, lovage, tomatoes and vegetables in butter (1,3,7,9)

Pumpkin cream, shrimp cakes and marinated fennel (2,3,7,9)

Lamb chops, parsnip terrine, zucchini variation and mint sauce (7,9,12)

Doe steak, crackling pancakes, Brussels sprouts and rosehip sauce (1,3,7,9)

Duck leg confit, gingerbread dumpling, spiced red cabbage, raisins and plum sauce (1,3,7,9,12)

Beef heel of round, salsify puree, marrow, glazed vegetables and dark beer sauce (7,9,12)

Veal schnitzel with light potato salad and lemon (1,3,10)

Veal roulade in creamy vegetable sauce “Svíčková” with variation of dumplings, wild cranberries

and whipped cream (1,3,7,9,10)

Creamy grits, beetroot, goat cheese terrine, nuts in honey and roasted pepper cream (V) (1,7,12)