Soup:
Cream of sweet peas with chive yogurt and croutons ^{1, 3, 7, 9}

Main course:
Beef Bourguignon with baked potatoes and green beans ^{7, 9, 12}

Dessert:
Home-made apple pie with almonds and vanilla sauce ^{1, 7, 8}

Soup:
Cream of sweet peas with chive yogurt and croutons 1, 3, 7, 9

Main course:
Homemade potato gnocchi in creamy paprika sauce with roasted vegetables, our chef’s recipe 1, 3, 7, 9

Dessert:
Home-made apple pie with almonds and vanilla sauce ^{1, 7, 8}

Soup:
Strong beef broth with vegetables and home-made noodles 1, 3, 7, 9

Main course:
Mini Chicken nuggets with steamed potatoes and carrots in butter 1, 3, 7

Dessert:
Home-made apple pie with almonds and vanilla sauce ^{1, 7, 8}

First course:
Veal tartar with marinated fennel and crunchy toast 1, 3, 7
Sparkling Bohemia sekt Chardonnay Brut 0,15 l

Second course:
Pikeperch fillet with mushrooms and hulled grain risotto 1, 4, 7, 9
Riesling & Welschriesling Cuvée 0,15 l – Le Panier & Weingut Zull, Czech Republic and Austria

Third course:
Grilled duck breast with foie gras sauce, red cabbage jam and roasted potato gnocchi 1, 3, 7
Cabernet Sauvignon, late harvest 0,15 l – Vinselekt Michlovský Rakvice, Czech Republic or Pilsner Urquell beer 0,5 l

Fourth course:
Chocolate cake with banana 1, 3, 7
Espresso a Sandeman Porto Ruby

First course:
Tartar from red beet with goat cheese and toast 1, 7
Sparkling Bohemia sekt Chardonnay Brut 0,15 l

Second course:
Poached green asparagus in butter with poached egg and a sauce hollandaise 3, 7
Riesling & Welschriesling Cuvée 0,15 l – Le Panier & Weingut Zull, Czech Republic and Austria

Third course:
Ravioli stuffed with truffles with butter sauce, parmesan cheese and sage 1, 3, 7
Cabernet Sauvignon, late harvest 0,15 l – Vinselekt Michlovský Rakvice, Czech Republic or Pilsner Urquell beer 0,5 l

Fourth course:
Chocolate cake with banana 1, 3, 7
Espresso a Sandeman Porto Ruby

Starter:
Venison pate with cranberry sauce flavoured with orange and buttered toast 1, 3, 7, 9

Soup: Cream of sweet peas with chive yogurt and croutons 1, 3, 7, 9

Main course:
Zander baked in herb crust with potato and pumpkin puree 1, 4, 7, 9

Dessert:
Crème brûlée with pieces of pistachio, raspberry and fresh mint leaves 3, 7, 8

Starter:
Venison pate with cranberry sauce flavoured with orange and buttered toast 1, 3, 7, 9

Soup: Cream of sweet peas with chive yogurt and croutons 1, 3, 7, 9

Main course:
Grilled duck breast with foie gras sauce, red cabbage jam and roasted potato gnocchi 1, 3, 7

Dessert:
Crème brûlée with pieces of pistachio, raspberry and fresh mint leaves 3, 7, 8

Starter:
Field lettuce salad with quinoa dumpling flavored orange-honey dressing and pine seeds 7, 8

Soup:
Soup pea with buttered croutons 1, 3, 7, 9

Main course:
Lotus root poached in butter with spinach mushrooms ragout and mixed baby vegetables 6, 7

Dessert:
Crème brûlée with pieces of pistachio, raspberry and fresh mint leaves 3, 7, 8

Soup:
Roasted tomato soup with cheese gnocchi 1, 3, 7

Main course:
Rolled turkey stuffed with a delicate meal of vegetables, sugar pees and potato puree 3, 7, 9

Dessert:
Pancakes with cream ricotta, warm blueberries and whipped cream 1, 3, 7