Degustation Menu
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| Amuse Bouche | ||||
Taittinger Brut Resérve – Champagne/France | ||||
| Grilled Black Tiger Prawn served with Mango Carpaccio, fresh Avocado and Vanilla Dressing | ||||
Sauvignon Blanc – late harvest, Vinařství Marcinčák – Czech Republic 2008 | ||||
| Roasted Duck Liver "Foie Gras" with Forrest Mushroom Risotto in Wonton Cupcake and glazed Shallots | ||||
Hibernal - selection of berries, František Mádl - Czech Republic 2006 | ||||
| Double chicken Broth | ||||
with grilled Shrimp | ||||
| Monk Fish served with homemade Spaghetti flavoured with Truffle Butter and „Ossetra“ Caviar | ||||
Quatre- late harvest, Dobrá Vinice - Czech Republic 2008 | ||||
| Roasted Rack of Fallow Deer adorned with Golden Caramelized Peaches, Wild Oyster Mushrooms and Grand Veneur Sauce | ||||
Zweigeltrebe "barrique", František Mádl - Czech Republic 2007 | ||||
| Warm chocolate-almond Cake with vanilla Ice-cream, marinated Prunes and Cognac Foam | ||||
André - straw wine, Šlechtitelská stanice Velké Pavlovice - Czech Republic 2009 | ||||
| Homemade "Cointreau" Praliné | ||||
Cognac "Age de Fleur - 15 yrs" Léopold Gourmel - France
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| Degustation Menu including Wine | ... | 3.300,00 CZK | ||
| Degustation Menu excluding Wine | ... | 2.100,00 CZK |
Pavel Sapík
Executive Chef