Festive menu No. 1 – 400,-CZK/pers.

Ham roll filled with dill mousse and cucumber
Wedding-style beef broth with liver dumplings and home-made noodles
Sirloin in cream served with cranberries on a lemon slice with Viennese-style dumplings
Apple strudel with nuts poured on with vanilla and garnished with whipped cream

Festive menu No. 2 – 500,-CZK/pers.

Parma ham with sugar melon
Chicken consommé with fine stripes of spring vegetables and noodles
Tomato au gratin filled with leaf spinach
Pork tenderloin filled with broccoli and blue cheese, served with potato ‘ducats’
Yoghurt mousse with sour cherry dressing

Festive menu No. 3 – 750,-CZK/pers.

Slices of fine smoked salmon with sauce of honey and mustard
Ham soup with spring vegetables and mozzarella
Aubergine au gratin with feta cheese
Boar steak in rosehip sauce and Carlsbad dumpling
Fruit salad with ice-cream and Baileys

Festive menu No. 4 – 850,-CZK/pers.

Carpaccio of beef sirloin poured on with basil oil, sprinkled with grated Parmesan
Quail consommé with meat dumplings
Hot shrimp cocktail with white toast
Lime sorbet
Lamb cutlets with cep sauce, served with chateau-style potatoes
Marble sabayon of forest fruit and champagne, garnished with meringue “clouds”

Festive menu No. 5 – 1.100,-CZK/pers.

Roast beef rolls with pears boiled in Calvados poured on with gorgonzola sauce
Venison consommé with dumplings of fresh mushrooms
Grilled aubergine interlaid with mozzarella and grilled tomatoes
Pikeperch filet in herb crust laid on spinach leaf
Raspberry sorbet
Chicken breast in sherry, served with ginger rice
Marinated forest fruits with vanilla sabayon