Degustation Menu
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| Amuse Bouche | ||||
Piper Heidsieck Vintage 2000 – Champagne/France | ||||
| Marinated Canadian Lobster in Lemon Scented Oil served with Tiger Prawns Carpaccio and Caviar | ||||
Sauvignon – late harvest, František Mádl – Czech Republic 2008 | ||||
| Duck liver Terrine“Foie Gras” garnished with Chocolate "Valrhona" served on Pear Jelly falvoured with "Williamine Liqueur" and homemade Brioche | ||||
Hibernal – selection of grapes, František Mádl – Czech Republic 2006 | ||||
| Grilled John Dorry accompanied with Lobster Ravioli poured by Lobster Bisque | ||||
Chardonnay-Pinot - late harvest, Gala– Czech Republic 2009 | ||||
Home-made Lime Sorbet | ||||
| Roasted Rack of Fallow Deer with forest Mushrooms, Rowanberries, Kenya Beans and butter Gnocchi poured by Grand Veneur Sauce | ||||
André - late harvest, Šlechtitelská stanice Velké Pavlovice – Czech Republic 2007 | ||||
| Plum Ravioli topped with Sugar, Nuts and Melted Butter | ||||
Sherry Pedro Ximenez “Duquesa”, Romate - Spain | ||||
| Chocolate Praline “Mon Chéri” | ||||
Armagnac Casteréde "XO - 20 years" - France
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| Degustation Menu including Wine Beverages | ... | 3.300,00 CZK | ||
| Degustation Menu excluding Wine Beverages | ... | 2.100,00 CZK |
Pavel Sapík
Executive Chef