St. Valentine´s Menu
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| Marinated Oyster "Fine des Clares" in lime-ginger Dressing with fresh Watercress | ||||
Billecart-Salmon Brut Rosé - Champagne/France | ||||
| Flame Grilled Sea Scallps with Rosé Chapagne Jelly from "Piper Heidsieck Rosé" and strawberry Carpaccio | ||||
Sauvignon blanc - late harvest, Vinařství Marcinčák - Czech Republic 2008 | ||||
| Duck liver Terrine "Foie Gras" served on Pear Jelly flavoured with "Godet Paradise" and homemade Brioche | ||||
Hibernal - selection of berries, Franitšek Mádl - Czech Republic 2006 | ||||
| Double chicken Broth with Tiger Prawn | ||||
| Grilled John Dorry served with Lobster Ravioli poured by Lobster Bisque | ||||
Frankovka Rosé - cabinet, František Mádl, Czech Republic 2010 | ||||
| Milk-Fed Veal "sous vide" with Fresh Morels a la créme, green Asparagus and homemade Spaghetti | ||||
Pinot Noir Resérve, Springe&Stapleton - Czech Republic 2006 | ||||
| Valentines Cake with fresh Fruit and Rose Slices | ||||
Aphrodisiacal Tea from pink Ginger and fresh Mint Leaves | ||||
| Chocolate Pralinée "Mon Chéri" | ||||
Remy Martin "Coeur de Cognac" - France
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| Degustation menu without wines | ... | 2.100,00 CZK | ||
| Degustation menu with wines | ... | 3.500,00 CZK |
Pavel Sapík
Executive Chef