Amuse Bouche
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Tuna sashimi, enoki-cucumber salad and wasabi mayonnaise
Sauvignon 2009– Late Hravest, Poddvorov
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Sauetéed Tranche of French Foie Gras, Pear Confit, Brioche
Chateau Haut - Theulet 2004, Monbazillac
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Fillet of Sea Bass, Ratte Potato and Snow Pea Sauté, Citrus- Rosemary Sauce
Chardonnay 2008 - late harvest , Blatnice
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Lamb Chops Crusted with Violet Mustard and Herb Cremolata, Tarragon-Monbazillac Lamb Jus
Chateau De Cazeneuve 2006, Languedoc
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Vanilla Bean Creme Brulée, Macerated Strawberries and Shortbread Cookies
Ryzlink rýnský 2007 – Selection of Dried Grapes, Popice
MENU 1 170 / WINE PAIRING 770
