MENU - DAVID RESTAURANT

Cold hors d'oeuvres

Marinated beef carpaccio with garlic dressing and curls of parmesan cheese
190,-

Home-made goos livers terrine Fois Gras served with marinated kumqati and red onion marmelade
350,-

Smoked salmon roll filled with crawfish tails and creamy dill fraiche served with dried tomato and shallot dressing and topped with 12-year-old balsamic vinegar
240,-

Crab and crawfish tails Millefeuille served with finest Keta caviar sauce
350,-

Variety of leaf lettuces with marinated pears, cranberry dressing and goat cheese gratinée
190,-

Soups

Asparagus cappuccino with cheese stick and a drop of truffle oil
100,-

Traditional Czech potato soup with forest mushrooms
120,-

Hot hors d'oeuvres

Grilled quail breast filled with truffles veiled in Parma ham and confit of quail drumsticks served with baked potato and baby spinach
390,-

Briskly roasted goose white Fois Gras served on fresh salad leaves with apple vinaigrette, walnuts and Apple
490,-

Sautéed scallops on spring vegetables with 12-year old balsamic vinegar
390,-

Czech specialities and venison dishes á la nouvelle cuisine

Old fashioned Czech game goulash with mix of peppers, onion and fine home made dumplings
390,-

Roast duckling served with red and white cabbage and special dumplings
390,-

Grilled roll of venison on juniper berries with toasted wild mushrooms in marjoram sauce, served with mashed potatoes
550,-

Hare saddle roasted medium filet with vegetable-cream sauce served with home-made dumpling and cranberries
550,-

Vegetarian dishes

Hot salad of sautéed aubergine and courgettes with sun-dried tomatoes and balsamic vinegar
350,-

Herb omelet filled with asparagus and baby carrots baked with Parmesan cheese and Hollandaise sauce
350,-

Fish

Grilled sea bass filet with sweet fennel purée and creamy black truffle sauce served with baby carrots and imperil butter beans
590,-

Grilled tiger prawns with garlic butter and tomatoes
690,-

Sole rolls with baby spinach, fine potato purée and creamy mussel sauce
690,-

Chef's Culinary Specialties

Argentine filet mignon in a goose liver and Perigold truffle sauce with celery purée, baby carrots and a tower of mashed potatoes
590,-

Roast fillet of veal in morel-mushroom cream sauce with sautéed vegetables and gratinée potatoes
590,-

New Zealand lamb filets done on rosemary served with leafs of spinach and gratinated potato
550,-

Grilled guinea hen breasts filled with parmesan ham served on port wine sauce with Royal beans and gratinated potato
550,-

Cakes and desserts

Delicious flambéed "crepes suzette" with nuts and fresh fruit
290,-

Crunchy millefeuille with marinated kumquats and light orange tea cream
220,-

Vanilla cream Brulée
190,-

Hot chocolate cake with strawberry tartar sauce and homemade mint sorbet
250,-

Traditional little Czech pancakes with hot blueberries and whipped cream
160,-

Variation of homemade sorbets with sparkling wine and leaves of fresh mint
190,-

Variation of cheese selections
240,-

Traditional czech menu

Traditional Czech potato soup with forest mushrooms
590,-

Old fashioned Czech game goulash with mix of peppers, onion and fine home made dumplings
590,-

Traditional little Czech pancakes with hot blueberries and whipped cream
590,-

Chef menu

Smoked salmon roll filled with crawfish tails and creamy dill fraiche served with dried tomato and shallot dressing and topped with 12-year-old balsamic vinegar
OR
Variety of leaf lettuces with marinated pears, cranberry dressing and goat cheese gratinée
1090,-

Grilled roll of venison on juniper berries with toasted wild mushrooms in marjoram sauce, served with mashed potatoes
OR
Grilled sea bass filet with sweet fennel purée and creamy black truffle sauce served with baby carrots and imperil butter beans
1090,-

Variation of cheese selections
1090,-

Crunchy millefeuille with marinated kumquats and light orange tea cream
OR
Hot chocolate cake with strawberry tartar sauce and homemade mint sorbet
1090,-

Gourmet menu

Crab and crawfish tails Millefeuille served with finest Keta caviar sauce
OR
Home-made goos livers terrine Fois Gras served with marinated kumqati and red onion marmelade
1.490,-

Asparagus cappuccino with cheese stick and a drop of truffle oil
1.490,-

Grilled quail breast filled with truffles veiled in Parma ham and confit of quail drumsticks served with baked potato and baby spinach
OR
Sautéed scallops on spring vegetables with 12-year old balsamic vinegar
1.490,-

Roast fillet of veal in morel-mushroom cream sauce with sautéed vegetables and gratinée potatoes
OR
Sole rolls with baby spinach, fine potato purée and creamy mussel sauce
1.490,-

Variation of cheese selections
1.490,-

Dessert ala carte
1.490,-