Taittinger, Brut reserve, (France)

Starter
Tuna tartare with ponzu sauce and avocado

Pascal Jolivet, Sancerre (France) 2023

Fish main course
Olive oil poached halibut with black truffles, crispy roll with caramelized shallot
and chives beurre blanc

Domaine de Montille, “Clos de chateau”, Bourgogne Blanc (France) 2021

Meat main course
Veal tenderloin with green asparagus, potato rosettes,
crispy bacon and morel sauce

Bodega Numanthia, Termes, Toro (Spain) 2021

Dessert
Tripple chocolate terrine with Port wine
marinated forest berries

Chateau Fontebride, Sauternes (France) 2019

Oyster and Pearl (Tabouriches Super Speciále) N.3
950 CZK / 1pc

Caviar Ossetra Signature Neuvic served
with crème fraîche and brioche
3.650 CZK (30 g) / 5.550 CZK (50 g)

Price for menu 2.950 CZK
Price for wine pairing 1.950 CZK

Executive Chef Marek Raditsch

Bon appétit!