| STARTERS |
| Fresh oysters |
60,- CZK |
| Price per a piece |
| Baked oysters |
285,- CZK |
| Baked oysters with spinach
leaves and gorgonzola cheese |
| Hotate carpaccio |
290,- CZK |
| St. Jacob’s mussels carpacio
with beetroot and fl avoured
with truffl e and lemon oil |
| Tuna and black tomatoes Tartar |
340,- CZK |
| Fresh tuna tartar fl avoured with green
citrus fruits and herb oil, served with
avocado purée, black tomatoes with
balsamic vinegar aged for 12 years |
| FISH AND SEAFOOD SPECIALITIES |
| Salmon steak |
255,- CZK |
| Delicious pan-fried salmon steak |
| Tuna in sesame crust |
425,- CZK |
| Pan-fried Tuna in sesame crust,
served with Ponzu sauce |
| Seared tiger prawns and St. Jacob’s mussels |
490,- CZK |
| Served with fresh green leaves salad,
mixed with nut oil, garnished with
pine nuts and passionfl ower sauce |
| Oven roasted angler |
520,- CZK |
| Oven roasted sea wolf served with
mini potatoes, fresh vegetable and
raspberry vinegar and shallot sauce |
| Unagi kabyaki |
555,- CZK |
| Grilled eel served with rice |
| Oven roasted brill |
640,- CZK |
| Oven roasted brill with olive oil, served
with sweet potatoes purée, fresh
peas and seaweed Salicornes sauce |
| NOODLES |
| Udon noodles served with truffle sauce |
325,- CZK |
| Japanese udon noodles served
with fresh grilled vegetable
and truffle sauce |
| Chicken udon |
250,- CZK |
| Japanese noodles with chicken,
served with vegetable
and yakisoba sauce |
| MEAT SPECIALITIES |
| Tori teriyaki |
195,- CZK |
| Pieces of chicken legs meat
served with teriyaki sauce |
| Korean spicy chicken leg mix |
320,- CZK |
| A mix of chicken leg meat,
four kinds of mushroom
and spicy pepper sauce |
| Beef teriyaki |
350,- CZK |
| Sirloin of beef served
with teriyaki sauce |
| Stuffed pork fillet |
390,- CZK |
| Stuffed and grilled pork fillet
with leaves of spinach and fresh
chanterelle mushroom |
| Kobe Steak with garlic and served with Ponzu sauce |
1190,- CZK |
| Kobe Beef is a legendary delicacy
of Japan. The meat ends up
looking like it has been
left out in the snow because
of the intensiveness
of the white fat. |
