À la carte menu

STARTERS

Beef carpaccio with truffles, warm goat cheese dressing and smoked Maldon salt
390 CZK

Green pepper marinated ham of ostrich, grilled pineapple and sweet chili glaze
410 CZK

Seafood trio:
Tuna sashimi, scallop ceviche and crayfish salad with avocado
420 CZK

Marinated asparagus and lambs lettuce salad with quails eggs
280 CZK

WARM STARTERS

Tomato and duck consommé, spring basil dumplings
290 CZK

Cream of white and green asparagus, crayfish and thyme oil
290 CZK

Port infused foie gras steak, roasted cranberry apple and homemade brioche
490 CZK

Seared beef tenderloin with arugula, white truffle oil, cracked pepper and fresh squeezed lemon
420 CZK

Scallops and prawn with grilled ratatouille, Jerusalem artichoke purée and beetroot emulsion
520 CZK

Roasted stuffed quail with Trevizo risotto, red wine reduction and pecorino sauce
550 CZK

FISH

½ Canadian lobster fresh from the tank with fresh herb butter, angel hair pasta and arugula green bean salad with citrus crème fraiche
980 CZK

Seared Chilean sea bass on shitake and spinach with saffron olive oil emulsion
760 CZK

Poached pikeperch roll with vegetable julienne and wild rice, garlic and chive lemon butter sauce
730 CZK

Sichuan prawns with fresh ginger and chilies, rice terrine and spring onion
760 CZK

Grilled Label Rouge salmon, purple potato confit, sun dried tomato and red wine ragout
690 CZK

MEAT

Roasted baby chicken galantine with nettle, chestnut flavored soufflé and bacon glaze
590 CZK

Lamb chops with orange crust, spring vegetables, sweet potato purée
790 CZK

Veal steak on homemade tagliatelle, white asparagus, patti-pans and foie gras jus
890 CZK

Beef tenderloin, crushed new potatoes, crisp onions and morel sauce
890 CZK

Chateaubriand for 2 with topinambur, fava beans and pancetta chip, brandy glaze
2250 CZK

À la carte menu

news

TEN COURSES FROM AROUND THE WORLD

For the fourth year, top-class chefs in Prague are coming together for two days in a row to jointly prepare a ten-course menu with you as their audience.
On Wednesday 18 February and Thursday 19 February 2009, at Flambée restaurant, Husova 5, Prague 1. Make a reservation today at this telephone number: 224 248 512.

více
View all news

Tipy na zajímavá weby