Over the past few months, the whole gastronomic world has been going through a turbulent period and it seems that it is far from over. In an effort to continue on and give you more and more delicious reasons to visit, we have created a brand new autumn-winter à la carte menu under the direction of chef Jaroslav Bachleda, from which there is something for everyone to choose. Already now it is almost without a doubt that if you taste it, you will simply fall in love with it.
When creating the new menu, as always, we focused on selecting the best seasonal ingredients these months have to offer. Beetroot, pumpkin, smoked meats, game, foie gras or legumes form the basis of the individual dishes. You can expect a variety of colours on your plate along with rich and hearty autumn-winter flavour variations. Meat lovers as well as vegetarians and celiacs will be equally pleased, as we have simply thought of everyone when creating the à la carte menu and adapted it to a multitude of dietary requirements.
TRADITIONAL DISHES WITH A TOUCH OF MODERNITY
As we have already announced, the end of the year inherently includes smoked meats. The first starter consists of just the combination of smoked salmon trout with horseradish espuma, homemade pickles, served with beetroot bread. Just looking at it, you'll be enchanted by the touch of nature, but even more so by its delicious taste. It is said that there is beauty in simplicity. For one of the main courses, we have therefore used only three ingredients to activate your palate. The duck breast is prepared using the sous vide method, which guarantees the pink colour and succulent taste of the meat. Combined with plum sauce and pumpkin puree, we pay homage to the passing autumn. Fish - this is also the name of the main course, for which we use only freshwater fish. We are sure that your attention will be drawn to the characteristic deep beetroot colour of the beetroot tarragon with the aroma of sour cucumbers, the juices of which, together with the cream and fish fund, are used to make the sauce. The overall impression of the dish is enhanced by the fresh brussels sprouts sautéed in vinaigrette for a smoky flavour. Pork neck, sauerkraut and jicama. You might be surprised to know that even such a traditional dish can be spruced up. Using caramelised sauerkraut and marinated neck of pork with mustard, honey and fennel takes a traditional delicacy to the next level. The bacon foam and fried pork rind in the form of small grains definitely push the boundaries. Even coeliacs can enjoy this dish, as gluten-free flour is used in its preparation. It is also game season, and with it another main course. The venison loin is topped with bacon made from mangalitsa and the specific taste is completed by Jerusalem artichoke puree combined with partridge marinated in a sweet brine of our own production. Curly kale, which loves frosts and cold, drizzly weather, creates a colourful interplay on the plate. Your senses are guaranteed to be captivated by the blend of diverse flavours. No variation of our menu can be without beef, which is why we offer you flank steak or the so-called beef belly. Sous vide shallots in honey in combination with baby potatoes and green pepper espuma create a subtle spiciness. The steak is also accompanied by a dark-coloured mayonnaise made from fermented garlic, which you don't have to worry about. Once tasted, there is a melding of flavours where all the ingredients play their part.
FULL-FLAVOURED VEGETARIAN VERSIONS
We have decided to expand our menu to include a high quality plant-based menu. One of them, for example, is pumpkin soup with liquid egg yolk combined with curly kale in vinaigrette and sage croutons. For the "carnivores" we have prepared a similar version accompanied by roasted Prague ham and bacon mousse. But let's go back to the vegetarians, who can enjoy roasted beetroot with horseradish potatoes. The unusual ingredient is fried parsley, which crisps up nicely under the teeth. If you are a fan of legumes, however, you will be pleased with the course of beluga lentils with celery and leeks, combined with nive espuma and pickled pumpkin.
SWEET SPOT AT THE END
Inspiration from our grandmothers from potato dough stuffed with stewed plums never disappoints. The sweet aroma of baked golden chocolate and marzipan will kick-start your taste buds. The other sweet alternative is apples in a dressing gown served with vanilla custard, apple sweet and sour chutney, topped with poppy seed pudding. We haven't forgotten the little ones when creating our new menu. For the children we prepared children's pancakes with stewed blueberries on caramel and sweetened with maple syrup, powdered sugar and whipped cream.
