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COMPOSE YOUR OWN MULTICOURSE TASTING MENU

Menu:      
4 Courses 1290
3 Courses 1090
   2 Courses  990  

Wines 0,15:  
4 Courses 890
3 Courses 790
2 Courses 590


Supplement for the next course czk 100
*Supplement czk 100

A La Carte Menu is designated for reservations up to 15 guests.
In case of reservation of more persons we will be happy to send you Group offer. Please contact Bellevue team bellevue@zatisigroup.cz or +420 222 221 443; +420 8001 BELLE.

 

Appetizers

Balsamic Crust Baked Crumble Goat Cheese, Salad of Pears, Fennel and Dates
N72 Cuvée Sonberk 2007, Sonberk
 

Crispy Scallops on Barley Risotto,
 Sweet Garlic Reduction Chardonnay 2006 Reserve, Viňa Carmen

 

 *Foie Gras Mi Cuit, Mustard de Brives with Raisins,
Mikado from Green Apple and Herbs Terre Brune 2006, Roussillon, Pouderoux 

 

Tiger Prawns Mille Feuille with Avocado and Lettuce salad,
Coriander and Lime Dressing
Grüner Veltliner 2008, Weinviertel, Zull

 

Arborio Risotto with Morel Mushroom and Green Asparagus,
 Rucola Pesto, Shaved Pecorino Cheese
Cuvée Cambrium 2007, Dobrá vinice

 

 *Bellevue Sea Degustation of:
Lobster Salad, Scallops and Tempura of Tiger Prawns Rulandské šedé (Pinot Gris), 2007 pozdní sběr, Robek

 

Main dishes

Slowly Baked Sea Bass - Fennel Emulsion with Star Anis - Brunoise Spring Vegetable
Viogner 2008, Laurent Miquel

 
Grilled Atlantic Cod - Butter-Citrus Sauce - Scented
Cous Cous
Chardonnay 2008, pozdní sběr, Robek
 

Sesame Crusted Salmon - Lobster Sauce with Coconut Milk - Wasabi Potato Purée
Pinot Grigio 2007, Terre di San Rocco

 

 
Fresh fish of The Day
 

Baked Guinea-Fowl Flavoured with Lemon and Herbs,
Served with Fava Beans and Pecorino Cheese Salad
Ryzlink Rýnský 2008, Výběr z hroznů, M. Sůkal

 

In Vacuo Slowly Baked Beef Flap Steak, Potato Croquettes with Foie Gras,
Green Asparagus, Brie Cheese Sauce Hautes-Cotes De Beaune 2007, Domaine Doudet

 

*New Zealand Lamb Chops, Creamy Polenta with Baked Eggplant,  Lamb Jus with Xerez Vinaigrette and Dried Serrano Ham Malbec Broquel 2006, Mendoza

 

Czech specialities

Crispy Roasted Duck, Honey-Lavender Sauce,
Homemade Sunflower Seeds Dumplings, Red and White Cabbage
Svatovavřinecké 2006, Late Harvest, Stapleton & Springer

 

Desserts

Vanilla Bean Créme Brulée, Carolans Whiskey Cream,
Cigar Stuffed with Val-Rhone Chocolate Mousse Tokaj Aszú 2003, 5 Puttonyos, Chateau Dereszla

 

Chocolate Puck from Manjari Chocolate, Mint Sorbet
and Raspberry Coulis
Maury 2006, Domaine Pouderoux

 

Creamy Lemon  Mousse on Pain de Genes, Orange Confit Ice Cream and Marzipan


Sancerre 1997, Hubert Brochard

 

Strawberry variation:

Strawberry Mille Feuille and Strawberry Mascarpone Tiramisu

Brachetto d´Acqui 2009, Giacomo Bologna

 

Selection of Homemade Sorbets with Fresh Fruits
La Serra Moscato d´Asti 2009

 
*Chef's Cheese Plate
 Amarone della Valpolicella 2005, Tedeschi
 
 
 
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