We had to add one extra course to this year’s rather florid menu, in addition to the traditional three courses. You can enjoy one of the non-traditional beef cuts from our typical Charolais beef breed, lamb from our breeding, frog legs or octopus tartare and other delicacies.
GRAND RESTAURANT FESTIVAL MENU
- FROG’S LEGS
– Frog legs with polenta with chia seeds and tarragon sauce - OCTOPUS AND TORO TONNATO
– Octopus tartare dusted with Sri Lankan seafood dust with fennel salad and teriyaki sauce.
– Mature charolais roll with tuna dip in house mayo, capers and anchovies, lettuce salad - 7 O’CLOCK PULLED LAMB, ROASTED LAMB SHANKS, CELERY PUREE, FIGS AND CHINESE CURCUMA
– You will taste lamb from our own farm in Myštěvs, it is fragrant and juicy - SKIRT STEAK CHAROLAIS, COCOA-HONEY DEMI-GLACE, ROASTED CAULIFLOWER, GLAZED BEETROOT
– Grilled beef curtain, cocoa bean sauce with our honey and herbs, beetroot marinated in balsamic reduction, cauliflower, French potatoes grenaille. - WINE
The starters will be accompanied by Torontes Argentine white wine, the main course will be accompanied by Pech Notre Dame Cabernet Sauvignon
