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Compose your own tasting menu
Menu:      
5 Courses 1390,-   
4 Courses 1290,-       
3 Courses 1090,-
2 Courses 990,-      

Wines 0,15:  
5 Courses 990,-
4 Courses 890,-
3 Courses 790,-
2 Courses 590,-

Supplement for the next course czk 100

 

Cold appetizers

Pan Seared Veal Carpaccio, Friseé Salad with Sun-Dried Cherry Tomatoes and Nut Oil, Veal"Jus"

Semillon Viogner 2006, Grant Burge

 
Terine of Foie Gras on Gingerbread Bisquit, Mango Chutney and "Monbazillac" Jelly Chateau Haut-Theulet 2004
 
Balsamic Crust Baked Crumble Goat Cheese, Salad of Pears, Fennel and Dates
N72 Cuvée Sonberk 2007, Sonberk
 

Czech specialities

Beef Flap Steak with Traditional Vegetable Cream Sauce,
Homemade Charles Bad Dumpling, Lemon and Cranberries
Blanc de Pinot Noir 2006, Dobrá vinice
 

Soups & Warm appetizers

Crispy Scallops Barley Risotto and Sweet Garlic Reduction Chardonnay 2006 Reserve, Vina Carmen
 
Homemade Ravioli stuffed with Squash and Ricotta Cheese,
Sage Sauce and Rucola Pesto
Cuvée Cambrium 2007, Dobrá vinice
 
Bellevue Sea Degustation of: Lobster Salad, Scallops and Tempura of Tiger Prawns Rulandské šedé 2008, Late Harvest, M. Sůkal
 

Beef Consommé with Vegetable Julienne, Ravioli stuffed with Oxtail Port Wine Confit and Seasonal Mushrooms


Sherry medium dry

 

Desserts

Vanilla Bean Créme Brulée on , White Coffee Sauce
Tokaj Aszú 5 Puttonyos, Chateau Dereszla
 
Hot Chocolate Fondant with Mint Ice Cream and Cacao Nibs Maury 2006, Domaine Pouderoux
 
Chef ´s cheese plate Gigantis 2007, Vignerons du Mont Ventoux
 
Pálava 2002, Výběr z bobulí, M. Michlovský
 
Homemade Sorbet Selection of the Day
 
Poached Pear stuffed with Marzipan-Anise Mousse, Pear Sorbet and Williams Brandy Coulis Pálava 2006 výběr z hroznů, Sonberk
 

Main dishes

Grilled Monk Fish, Caramelized White Endive, Topinambur Purée
and Pinot Noir Reduction
Pinot Nero 2007, Eppan
 
Fresh fish of The Day
 

Grilled Pike Perch, Sauteéd Young Carrots and Shallots,
Parsley Cake, Rieslink Sauce
Rýnský ryzlink 2008 Late harvest, M.Sůkal

 

 
Roasted Veal Loin in a Crust of Black Truffle, Potatoe Purée,Red Onion Confit and Girolle Mushrooms Sauce
Roc de Mates 2006, Chateau de Cazeneuve, Languedoc
 
Yakitori Glazed Free Range Chicken, Batata Potato Purée, Sautéed Baby Pack Choy and Satay Sauce Veltlínské zelené 2005 výběr z hroznů, M.Michlovský
 
Black Olives Crusted New Zealand Lamb Chops,
Vegetable Cous - Cous, Rosemary Lamb Sauce
Gigantis 2007, Ventoux
 
 
 
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