The main ingredients of the March menu are sweet potatoes, Brussels sprouts, chicory...
In April we are going to prepare seasonal dishes for you from: rhubarb, new potatoes, watercress, rabbit, lamb...

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

Starter
Marinated Pike Pearch | Celery | Citrus Essence | Celeriac | Herb Oil
Duck Liver Pâté | Brioche | Cranberry Gel | Frisée
Chicory Confit | Blue Cheese | Walnuts | Oranges
Beetroot Tartar | Marinated Beetroot | Soya Milk Foam | Beetroot & Orange Dressing | Red Chard

Soup
Duck Consommé | Duck Fillet | Root Vegetables | Roasted Noodles
Cream of Salsify Soup | Sour Cream | Deep Fried Salsify | Wild Mushroom Dust

Main Course
Red Beetroot Cannelloni | Quinoa | Beetroot Gel | Celery | Parsley Sauce
Corn-fed Chicken Breast | Sweet Potato Mash | Golden Oyster Mushrooms | Romanesco | Buttermilk Sauce
Pork Belly Confit | Pork Tenderloin | Potato Strudel | Fennel & Onion Purée
Salmon Trout | Cauliflower | Buckwheat Croquettes | Beurre Blanc Sauce
Duck Breast | Caramelised Parsnip Purée | Quark Gnocchi | Cardamom & Red Wine Sauce | Brussels Sprouts
(Menu including Duck – surcharge of CZK 200)
Beef Fillet Medallions | Root Vegetable Purée | Cranberry Gel | Hasselback Potato | Thyme Glaze
(Menu including Beef Fillet – surcharge of CZK 200)

Dessert
The Grand Mark Cake | Dark Chocolate Mousse | Blackcurrant Jelly
Lemon Tartlet | Meringue | Caramelised Pecan Nuts
Pears in Spring Pastry | Vanilla Cream | Lotus Ice Cream
Dessert of the Day Created by our Pastry Chef
Selection of European Cheese | Spiced Apple Chutney | Fruit & Nut Bread


List of allergens on request.

Two-course menu – CZK 690
Three-course menu – CZK 890
Five-course menu degustation – CZK 1,350