Easter menu de chef Tomas Horak (April 18th – 22th 2019)
Amouse bouche
- Eel in two ways / Smoked whipped cream / Cucumber / Pear-vanilla / Parsley / Saffron / Bauchant Orange jelly
Welschriesling – late harvest, Mikros vín Winery, Mikulov,Czech Republic - Beetroot / Goat cheese / Cassis / Crème fraiche / Herbs / Crutons
- Slowly Roasted Guinea Fowl Wrapped in Bacon, Pumpkin Puree, Cassis Jus, Stuffed Morel Mushroom, Peas, Asparagus
Frankovka Rosé - kabinet, Mádlová Winery, V. Bílovice, Czech Republic - Lemon – Yuzu Tarte / Mango / Tahiti Vanille / Lemon chips
Pálava – selection of grapes, Lechovice Winery, Moravia, Czech Republic
French butter variation - Jean-Yves BORDIER, butter made from farm-farm milk in Brittany and Normandy
MENU 4 courses
- = 1 544,- CZK/ 60 EUR/person
MENU 4 courses incl. sommelier selection
- of wines = 1 750,- CZK/ 68 EUR/person