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SPRING – SUMMER 2013MenuCOLD STARTERSTerrine of smoked pork knuckle and duck liver marinated in Port wine,celery and chives puree, sour cream and sa<strong>la</strong>d with honey mustarddressing 90,-Marinated beef Carpaccio with chili, ruco<strong>la</strong>, parmesan, ja<strong>la</strong>penosand lime, roasted garlic baguette 165,-SOUPSStrong chicken soup with meat, home-made noodles and peas 50,-Cream soup of roasted tomatoes and peppers with rosemaryand parmesan biscuit 50,-WAR M STARTERSSnail meat confit with thyme and garlic, horseradish with apple f<strong>la</strong>vor,sour cream and snail caviar, baked toast 130,-Parma ham wrapped asparagus in parmesan ring, hol<strong>la</strong>ndaise saucewith sun-dried tomatoes 125,-CHEF’S SPECIALTIESFreshly roasted guinea fowl with mint and thyme, asparagus stuffingand shallot sauce 255, -Larded rabbit leg steamed with wine and bacon on bed of hulledgrains and leaf sa<strong>la</strong>d with selection of cherry tomatoes and herbvinaigrette 205,-Pork neck fillet steak marinated in jam and dark beer with g<strong>la</strong>zed redonions, mashed potatoes with spring onions 195,-All prices are in Czech crowns including VAT.
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