Château Menu
Appetizer | |
|---|---|
Our delicate, poultry pate, cranberries, toast | 195 CZK |
Carpacio of marinated beetroot with goat cheese, toast | 195 CZK |
Smoked Alaskan salmon on rocket salad, toasted | 240 CZK |
Beef carpaccio, parmesan cheese, toast | 295 CZK |
Soup | |
Beef broth with meat and noodles | 95 CZK |
Soup of the day according to the menu | 95 CZK |
Main course | |
Farm fresh fish according to daily menu, vegetables, sauce, grenaille | 495 CZK |
Grilled rib eye steak, grilled vegetables, grenaile with butter and fresh herbs | 580 CZK |
Fried chicken breast steak, served with Viennese potato salad and lemon | 320 CZK |
Deer ragout with wine and root vegetables, dumpling | 390 CZK |
Grilled pork tenderloin in an English bacon jacket, served with rosehip sauce and fresh spätzle | 390 CZK |
Twelve hours slow roasted neck pork, served with creamy pepper sauce and mashed potatoes | 390 CZK |
Meatless and wellness disches | |
Spätzle with sun-dried tomatoes, herb pesto, goat cheese | 295 CZK |
Fresh Tagliatelle with griled vegetables, Pesto, Parmesan | 320 CZK |
Our big salads | |
Varied vegetable salad with roasted Camembert, cranberries and our sourdough bread | 290 CZK |
Variation of leaf salad with grilled chicken breast, bacon, parmesan cheese and toast | 290 CZK |
Children´s disches | |
Fried strips of farm chicken, potato fries | 199 CZK |
Fresh Tagliatelle with tomato sauce and basil | 199 CZK |
Quality European cheeses and cured meats | |
Variations of quality French cheeses for 2 people | 590 Kč |
Variations of quality foreign meats for 2 persons | 590 Kč |
Dessert | |
Chateau „torn pancakes“ with fruit sauce and ice cream | 195 CZK |
Castle strudel (to daily offer), vanilla ice cream, cream | 145 CZK |
Our Chateau Pavlova with whipped cream and fruit | 160 CZK |
Fruit sorbet or ice cream according to the offer | 95 CZK |
The restaurant is open from 12:00 to 22:00. Fridays and Saturdays from 12 to 11 p.m.
You can download the menu in pdf format here.
A list of allergens is available on request from the staff. Responsible person: Viktor Březina.
