Groups

Amuse-bouche

Tuna marinated in soya sauce, yuzu & ginger, wild salmon caviar

Creamy crayfish soup, vegetable brunoisse, ravioli filled with crayfish tails

Baked coquilles St.Jacques, mussel vongole, broccoli

* * * * *

Fillet from sea fish, artichoke ragout with tomatoes, Béarnaise sauce

or
Roasted lamb back in herb crust & 9 hours braised shoulder,
carrot baked in hay, king oyster mushroom, cracklings croquette
* * * * *
Selection of French cheese from the Fransyr factory, truffle honey
* * * * *
Coffee créme brulée, Stroh rum

CZK 2.200