APPETIZER

Kohlrabi - Cucumber Carpaccio with a Garden Green Salad,

Parmesan Romano Cheese, and a Lime-Nut Dressing

Marinated Canadian Lobster in Lemon Scented Oil served with Tiger Prawns Carpaccio and Caviar

Trio of Tuna – Tartar with Poached Quail Egg, Tataki with White Radish and Pungent Wasabi,

Skewered with Lemon Grass and Authentic Teriyaki Sauce

Duck liver Terrine „Foie Gras“ garnished with Chocolate “Valrhona”

and served on Port wine Jelly with home made Brioche

Naturally Dried Ham “Schwarzwald” served on young Field Salad with fresh Tomato Juice and Olive Oil “Lakudia”

Flame Grilled Sea Scallops on marinated Cucumber and Lime Dressing

Gratinated Goat Cheese “Buche Affinne” atop Home-Made Brioche Naped with a Honey, Sambal, and Sesame Seed Sauce,

served with Fresh Rucola and Herb Dried Tomatoes

Tortellini stuffed with Scottish Salmon “Label Rouge” poured by gentle horseradish Foam

and garnished with Keta Caviar

SOUPS

VEGETARIAN

Saffron Risotto “Carnaroli” garnished with fresh Rucola and Cherry Tomatoes

Home-made Spaghetti “De Cecco” served with grilled Vegetable and grated Parmesan Romano Cheese

FISH

Wild River Scottish Salmon atop spring Vegetable and Bordellaise Sauce (low Carbohydrate meal)

Yellow fin “Ahi” Tuna served in ginger-lime Soup adorned with roasted Tomatoes, pak-choi and Shitake Mushrooms

Pan Seared Ocean Sea Bass served with a creamy Fennel-Saffron Pureé and topped with a Pastis Liquor Foam

Poached Halibut in Olive Oil and King Crab accompanied with Leek in White Wine and fine Potato Pureé poured by Lobster Bisque

MEAT

Milk-Fed Veal “sous vide” served with Home-made Tagliatelle, fresh Black Truffle and Sauce Albuffera

Steak from U.S. Beef accompanied with grilled Artichokes, Asparagus and Napped with Shallot Sauce

Lamb Chops “French Rack” from Wales with Sweet Potato Pureé, Fava Beans and Madeira Sauce

Roasted Rack Of Fallow Deer adorned with Golden Caramelized Peaches and Forrest Porcini Mushroom

TRADITIONAL CZECH SPECIALITES

Fine Confit of Duck with sliced Duck Breasts prepared “sous vide”, Red Cabbage and Alsace Noodles

Fillet of Beef served in Cream Sauce, with fresh Bog Cranberries and Traditional Bread Dumplings

Pavel Sapik

Executive Chef