Celebratory Banquet Offer

traditional chateau service, which includes bringing out the food under a silver cover and serving it with a flourish

Aperitif

***

goblet of Gran Baron Brut Cava sekt, Spanish Key Royal

*

goblet of Gran Baron Brut Cava or Demi sekt,  served with a fresh strawberry

*

goblet of Champagne Veuve Cliequot Ponsardin Brut *****

*

Glass of Royal Oporto Tawny port

*

glass of Martini Dry served with lemon and a stuffed olive

*

Canapés

***

Roquefort patty with chicken breast and basil

*

canapés with smoked Scottish salmon and herb remoulade

*

a “leafy basket” with roast-beef salad and avocado

*

canapés with porchette (seasoned pork roast) and curry remoulade

*

tiger prawns marinated in tarragon with a “physalis umbrella” *****

*

Starters

***

Scottish salmon smoked with the wood of oak barrels used for single-malt whisky

with herb butter and dill sauce with cherry  

*

marinated duck breast with orange in a “nest” of rocket sprinkled with cognac

*

carpaccio of fresh tuna complemented with swordfish sashimi and wasabi paste

*

marinated langoustine complemented with tiger prawns and radicchio salad

*

prosciutto di San Daniele, yellow melon complemented with capresse salad

*

fois gras terrine with black truffles *****

*

Dishes between Courses

***

marinated smoked Scottish salmon with lime sauce, chateau potatoes with cream

*

fillet of rainbow trout with almonds steamed in white wine with basil, two-coloured asparagus risotto

*

tagliatelle with Scottish salmon, spinach leaves and a creamy sauce with garlic and brandy

*

Soups

***

Old Bohemian Veverka (“squirrel”) soup – beef bouillon with liver dumplings, meat, vegetables and noodles

*

cream of mushroom soup made from fresh mushrooms with cream and parsley

*

smooth cream of asparagus soup with fresh chives and white wine

*

Main Courses

***

Argentinean beefsteak stuffed with sun-dried tomatoes and basil, caper sauce, young spinach leaves

papa asada – baked potato with herb sauce

*

tender Nebraska veal steak with fresh rosemary, grilled zucchini

and grilled red peppers in olive oil,

baked lentils with streaky bacon and thyme

*

old-Bohemian sirloin with fresh cream larded with bacon, served with cranberries and whipped cream

steamed Carlsbad dumpling

*

pork tenderloin stuffed with apricots marinated in Calvados with baby-zucchini purée

pommes duchesses baked with saffron

*

saddle of venison larded with streaky bacon with Madeira sauce and red Bordeaux and vegetables

fried homemade potato croquettes with nutmeg

*

Desserts

***

fresh strawberries with mint in chocolate mousse and Parisian whipped cream

*

Crêpes Suzette soaked in caramel, orange juice and Grand Marnier

*

“Caramel” crème with whipped cream and slices of roast almonds

*

cheese selection with gouda, emmenthal and Roquefort balls with almonds, wrapped in Grana Padano

*

vanilla ice cream covered in fresh hot raspberries with mint and Armagnac

*

Greek yoghurt with fresh strawberries, honey and mango

Number of guests                                                                        10–50          51-100       101-x

A, 3-course menu – Starter, soup, main course                           1200           1150        1000

B, 3-course menu – Starter, main course, dessert                        1350           1300         1200

C, 4-course menu – Starter, dish between courses,

Menus A and B include an aperitif + 2 canapés of one’s choice

Menus C, D and E include an aperitif + 3 canapés of one’s choice

***** courses with a specially calculated price.

Price per person excluding VAT.

Non-alcoholic drinks while the menu is being served are only included in the price if wines have been chosen for each course.

Wines will be supplied for each course according to the guest’s wishes.

We recommend calculating 0.15 l wine per guest/course.