Menu for groups

Menu I.

Appetizer

Baked goat cheese, leafy salad, sweet leek, walnut, walnut oil

Main course

Veal cheeks confit, dill velouté sauce, Carlsbad dumplings

Dessert

Chocolate fondant, raspberry, sorbet

Menu II.

Appetizer

Goose pâté, port wine, grape chutney, leafy salad

Soup

Kulajda soup, poached egg, potatoes , mushrooms, dill

Main course

Zander, champagne cabbage, aniseed sauce, potato-almond purée

Dessert

Homemade sorbet