Restaurant
COLD STARTERS
| 120 g HOMEMADE DUCK LIVER PATÉ | 129 CZK |
| with sage, served with pear jam, complete with cranberry jelly and white bread toast | |
| 120 g DUCK CONFIT GNOCCHI | 109 CZK |
| with herb lard, served with dripping pancake and onion salad | |
| 120 g MARINATED BEETROOT IN CURRANT WINE | 109 CZK |
| served with cream goat cheese, apple salad and raspberry vinegar syrup | |
| 120 g TERRINE OF PORK | 99 CZK |
| with cabbage salad and herb pesto, accompanied by chilly jam | |
SOUPS
| CREAM OF PEA SOUP | 49 CZK |
| with roasted rabbit meat | |
| THICK OXTAIL SOUP | 45 CZK |
| with creamy egg and vegetables | |
WARM STARTERS
| 120 g Slowly ROASTED DUCK BREAST | 119 CZK |
| with parsley puree, and potato confit with wine sauce | |
| 120 g GRILLED VEGETABLES | 109 CZK |
| flavored with herb oil, accompanied by creamy goat cheese and toasted white bread | |
| 120 g ROASTED RABBIT LIVER | 99 CZK |
| with onions, served with plum jam and toasted dripping pancake | |
| 120 g CONFIT OF FRIED OXTAIL | 119 CZK |
| with onion salad and honey mustard sauce, finished with fresh baked bread | |
MAIN DISHES
| 200 g STEAK OF BEEF TENDERLOIN BAKED | 289 CZK |
| in crispy pastry with a mushroom crust and roasted seasonal vegetables with a demi-glass of sauce | |
| 200 g BEEF CHEEKS IN RED WINE | 189 CZK |
| with mashed potatoes, accompanied by roasted root vegetables | |
| 200 g PINK ROASTED BOAR SADDLE | 289 CZK |
| with chestnut ragout, roasted pumpkin and mushroom croquette | |
| 200 g ROAST PORK TENDERLOIN | 169 CZK |
| served with roasted apples and mushrooms, mashed potatoes and wine sauce | |
| 200 g VARIATIONS OF ROASTED PORK BELLY AND ROAST RABBIT SADDLE | 229 CZK |
| with horseradish puree, complete with warm “jelly” of pork cheeks and pepper jam | |
| 200 g BRAISED LEG OF LAMB | 239 CZK |
| with rosemary and marjoram, served with garlic puree together with garlic “konfitovany” and pickled cabbage salad | |
| 200 g ROAST RABBIT LEGS WRAPPED IN BACON | 179 CZK |
| with spinach, served with homemade potato dumplings and bacon sauce | |
| 200 g ROASTED DUCK LEG | 150 CZK |
| with red cabbage and selection of dumplings | |
| 200 g CHICKEN BREAST SUPREME | 159 CZK |
| with glazed seasonal vegetables, roast potatoes with rosemary and mushroom juice | |
| 200 g PIKE-PERCH FILLET | 189 CZK |
| with lentil ragout with caramelized lemon and herb sauce | |
| 200 g FILLET OF TROUT AND SALMON BAKED IN PEANUT BUTTER | 199 CZK |
| served with dill potatoes, parsley puree and yolk sauce | |
PASTA
| 250 g HOMEMADE POTATO GNOCCHI | 149 CZK |
| with stuffed rabbit ragout, accompanied by creamy sauce | |
| 250 g PENNE WITH PIECES OF PORK LOIN | 139 CZK |
| accompanied by mushroom sauce with parmesan | |
SALAD
| 250 g MIXTURE of torn SALAD leaves | 115 CZK |
| with baked bacon, potatoes supplemented with yogurt dressing and creamy egg | |
| 250 g MIXTURE of torn SALAD leaves | 129 CZK |
| with seasonal vegetables, roast tenderloin and mustard dressing | |
| 250 g MIXTURE of torn SALAD leaves | 119 CZK |
| with tomatoes and fried chicken complemented in a spicy sesame dressing | |
CHILDREN MEAL
| 100 g Chicken schnitzel with mashed potatoes | 79 CZK |
| 100 g Potato gnocchi with cream sauce | 79 CZK |
| 100 g Fillet of pike-perch served with mashed potatoes | 79 CZK |
DESSERTS
| Potato dumplings with peanut butter topped with breadcrumbs | 69 CZK |
| Homemade apple strudel with whipped cream | 59 CZK |
| Gnocchi yogurt with raspberry sauce | 79 CZK |
| Warm chocolate cake with wine sauce and strawberry sorbet | 109 CZK |
