Lunch Monday – Saturday

2 courses 550 / 3 courses 690

Lentil soup with speck and herbs
Veal carpaccio with onion marmalade and hazelnuts
Grilled fillet of herring with beet-root and wild garlic
Seasonal bohemian mushroom salad with artichokes, puff pastry, beet root pureé and goat’s cheese + 50,- CZK
Duck breast with swiss chard, broccoli, cauliflower, peas and carrot, jus
Roasted salmon with beet-root and fennel, green leaves, jus

Braised lamb leg with potatoe purée, wild garlic and confit onion

Sturgeon fillet, Jerusalem artichoke pureé with seasonal mushrooms, pepper espelette,lemon mousse + 150,- CZK
Violetta Savarin with vanilla mascarpone cream, fig sorbet
Dark chocolate fondant, licorice ice – cream, orange reduction

Pear William´s soufflé with caramelized pears and chocolate sauce + 50,- CZK

Selection of French cheeses
3 pieces