St. Martin´s menu

Amous Bouche

Goose rillet with greaves

 

Appetizer

Goose liver pate “foie gras”, apple compote with rowanberries.
365,-

Stuffed goosenecks with black truffele, pistachio nuts.
325,-

 

Soup

Traditional goose creamy soup.
185,-

 

Main course

Oven baked goose, “Bystočické cabbage”, chestnuts and potato dumplings.

 

Dessert

Pear sorbet with pear brandy.
115,-