The main ingredients of the February menu are Root Vegetables, Leek, Cabbage, Sweet Potato and Savoy Cabbage.
In March we are going to prepare seasonal dishes for you from: Sorrel, Salsify, New Potatoes and Brussels Sprouts.

Seasonal menu is served daily from noon until 10:30 pm. 

Starter
Poached Salmon Trout | Blini | Organic Quark | Radish | Dill
Smoked Beef Tongue | Celeriac Coleslaw | Saffron Mayonnaise | Beetroot Purée | Radicchio
Beetroot Tartar | Chicory | Aged Organic Cheese | Carrot Purée with Mustard
Leaf Salad | Sweet Potato | Beluga Lentil Dressing | Sweet Potato Chips

Soup
Chicken Consommé | Egg Yolk Confit | Meat Quenelles | Root Vegetables
Creamy Potato Soup | Caramelised Leek | Saffron

Main Course
Beluga Lentils | Roasted Carrots | Fennel | Yoghurt | Harissa
Pork Tenderloin in Bacon | Smoked Celeriac Purée | Caramelised Apples | Savoy Cabbage Croquette
Corn-fed Chicken Breast | Carrot Purée | Grilled Polenta | Purple Carrot
Salmon Trout | Creamed Cauliflower | Kohlrabi | Fennel | Chive Sauce
Duck Breast | Red Cabbage Purée | Pumpkin | Traditional Czech Shredded Savoury Pancake
(Menu including Duck Breast - surcharge of CZK 200)
Beef Flap | Potato Gratin | Roasted Onion Purée | Glazed Shallots | Young Spinach
(Menu including Beef Flap – surcharge of CZK 200)

Dessert
The Grand Mark Cake | Dark Chocolate Mousse | Blackcurrant Jelly
Carrot Sponge | Nougat Cream | Crispy Chocolate | Carrot Gel
White Chocolate Mousse | Mandarin Sorbet | Cinnamon Crumble
Dessert of the Day Created by our Pastry Chef
Selection of European Cheese | Spiced Apple Preserve | Fruit Bread with Nuts


List of allergens on request.

menu

degustation

Two-course menu        

CZK 590

 
Three-course menu

CZK 790

 

Five-course menu

 

 

CZK 1350