Entrée (80 - 120g) 

• Salad of Peruvian Quinoa and shredded leaves with citrus dressing
190,-Czk
+ 2pcs Tiger Prawns or 4pcs Tiger Prawns
290,- Czk              390,-Czk
• Chicken consommé with tomato essence and homemade liver dumplings
90,-Czk
 
• Gravlax stuffed with avocado and tomatoes served with arugula and soya-ginger dressing
230,-Czk  
 
• Carpaccio of beef tenderloin with mushrooms Pesto and augula topped with parmesan shavings
190,-Czk 
 
• Duck Foie Gras terine with port reduction and Bordeaux salt
190,-Czk
 
• Gratinated goat cheese on salad with beetroot roasted in rosemary and olive oil
230,-Czk 
 
 • Pan-seared slices of Foie Gras livers served on rhubarb chutney
390,- Czk 
 
Next page [ Ginger winter menu 9-29.1.2012 | St. Valentine Menu 13-17.2.2012 | Lunch menu | Entrée | Main courses | Desserts | Brunch menu ]
 
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