SOURDOUGH BREAD
spelt, rye, mangalice

AMUSE BOUCHE

ASPARAGUS
buckwheat, yolks

CHAR
seabuckthorn, horseradish

FALLOW DEER
rump, charcoal, mustard

LIONSMANE
smoked eel, girolles

STURGEON
sorrel, nettles, caviar

DUCK
wild garlic, peas

CHERRIES
lemon thyme, apple

"PRIBINACEK" 
bay leaf, juniper, rhubarb

PETIT FOURS

*Please note, we can not make individual changes 
  to the menu.
**The courses change every week depending on the availability of ingredients and the season.