STARTER

Atlantic salmon rillettes, aromatic herbs “Bavarois,” confit fennel with lemon and microgreens

or

Foraged leaves, forest fruit, and summer berries vinaigrette (V) 

 *

MAIN COURSES

(choose from the options below ) 

Braised beef rump, thyme mashed potatoes, glazed carrot and red wine reduction

Slowly baked turkey breast, baked pumpkin mashed potatoes and chunky vegetables

Plant-based meat and Venus rice, roasted vegetable medley, and aromatic herbs infusion  (V)  

*

DESSERT

No-bake strawberry cheesecake, bourbon vanilla coulis

AMOUS BOUCHE 

(Add chef's welcome per 100 CZK)

Green asparagus, plant-based wasabi hollandaise sauce 

*

STARTER

Roasted root vegetable salad, soy yogurt sauce, and seasonal leaves (V) 

or

Beetroot tartar, tangy mustard aioli, truffle cream, and fried wild capers (V) 

 *

MAIN COURSES

Pan-seared cod fish, fennel and wild broccoli, saffron risotto, and wine juice

Grilled cauliflower steak, beluga lentil vegetable ragu, and chimichurri sauce (V)  

*

DESSERT

Passion fruit tart and meringue mango coulis

or

Blueberry cashew cake, coconut coulis (V) 

AMOUS BOUCHE 

(Add chef's welcome per 100 CZK)

Marinated cauliflower tips, pea purée, and mint infusion 

STARTER

Gravlax cubes, dill mayo, microgreens, and citrus caviar

or

Avocado tartare, marinated root vegetables, topinambur chips, and basil red pepper oil

(V) 

 *

MAIN COURSES

Czech premium beef fillet, potato cake “au gratin,” herb carrot and tender broccoli, and morel sauce

Red quinoa tartlet, spinach, roasted beetroot, and vegetable demi-glace

(V)  

*

DESSERT

Valrhona chocolate tart, raspberry confit, and salted caramel sauce

or

Pina colada panna cotta, gold strawberry coulis

 (V)