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STARTERSWinter saladFresh chicory, orange baby carrots, fava beans, La Ratte potatoes, poached fennel, fresh pears, and enoki mushrooms CZK 210 Homemade smoked mackerel in parsley remoulade on wholemeal bread with red onion compote, sour cream jelly with Parmesan shavings CZK 390 Baby scallops Poached in a saffron vinaigrette with cold cauliflower purée and a slice of truffle, with fresh Brussels sprouts leaves with olive oil, and coarse Maldon salt CZK 490 Yellowfin tuna prepared in various ways tuna tartare with ginger-coriander dressing on a potato rösti and half a quail egg, diced tuna in sesame oil poached in a vacuum, and a tuna roll stuffed with smoked aubergine caviar, wrapped in Nori seaweed, on a beetroot pudding CZK 510 Terrine of foie gras and smoked beef tongue with a bonbon of dried dates, cranberry marmalade, and brioche baked on butter CZK 590 SOUPSFish consomméwith shrimp roll, vegetables and dill oil CZK 190 Cream of lobster soup with a black tiger shrimp skewer and Hennessy cognac foam CZK 240 Cream of chestnut soup with brandy and fried apples CZK 240 Bouillabaisse Marseillaise, traditional French soup with pieces of fish, La Ratte potatoes and “Aioli” garlic mayonnaise CZK 390 SMALL DISHES½ grilled lobster in pumpkin cappuccinowith honey-nut mousse CZK 490 Scallops au gratin in a Mornay sauce on a Jewish potato purée and with pickled ginger CZK 520 Poached octopus, in an emulsion of butter with chervil and laurel, with homemade spaghetti with creme fraîche and lemon peel CZK 520 FROM CZECH RIVERS AND STREAMSGrilled Třeboň amur fish with crispy skinwith baked homemade spaetzle with cabbage and fresh baby spinach CZK 380 Traditional Rožmberk pike in dark beer in a thick bread soup with julienne vegetables and pieces of toast with caraway seeds CZK 490 Homemade smoked eel on a warm salad of Czech lentils with a fried onion pork flank cooked in a vacuum, roasted garlic with thyme and horseradish foam CZK 490 Roasted South Bohemian pikeperch with potato-chervil purée, a velouté of smoked onions and with grated apple CZK 540 FROM THE WORLD OCEANS½ poached lobster on a fig cake with red port wine,baked slice of foie gras and chocolate sauce CZK 690 Wild Sicilian sea bass with crispy skin and Barbera olive oil with baked La Ratte potatoes, mushrooms and baby Brussels sprouts CZK 790 Baked Alaskan cod with almond purée with Amaretto Disaronno liqueur, homemade ravioli stuffed with morel and ricotta confit CZK 790 Grilled red snapper fillet with soya beans, with red and white beets baked on butter, baked diced potatoes and orange glaze CZK 810 Roasted Atlantic halibut with braised beef cheeks, parsley purée and steamed vegetables CZK 890 Grilled monkfish with mushroom risotto with a truffle, topped with a quail egg and pecorino cheese shavings CZK 890 Yellowfin tuna fried in lemon oil wrapped in Nori seaweed with Nishiki sushi rice, coriander tapioca and wasabi caviar CZK 910 John Dory on a roasted chestnut purée with creme fraîche, orange baby carrots and foam from Beurre blanc sauce CZK 1 190 WE RECOMMEND: FOR TWO PEOPLESea Bass from the Mediterranean Seabaked with herbs in coarse salt, with jasmine or red rice and Beurre blanc sauce CZK 1 570 Roasted scorpionfish of the North Atlantic with lemon oil (your choice of a side dish from our menu) CZK 2 190 MEAT DISHRoasted duck breast with apple puréewith homemade potato gnocchi and red cabbage marmalade CZK 890 DESSERTSFried winter fruit in a sweet batter with vanilla ice creamCZK 190 White chocolate and orange mousse with coconut ice cream CZK 190 Roasted tea creme brulée with star anise ice cream CZK 190 Classic homemade Czech sweet buns with nougat blancmange and quark cheese CZK 190 Warm chocolate fondant with nut ice cream and white chocolate sauce CZK 190 SELECTION OF SORBETS AND ICE CREAMS 1 scoop CZK 40 SELECTION OF European CHEESES 6 kinds with fig mustard, conserved apricots and thyme honey CZK 250 
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