CHEF'S AUTUMN TASTING MENU

Amuse Bouche
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Rolled Up Marinated Aubergine with Aged Dried Bresaola della Valtellina Beef Ham and Fresh Organic Goat Cheese
Prosecco di Valdobbiadene de Faveri
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Traditional Cheese Gratinated Onion Soup
Chardonnay Alchymist Moravíno Valtice, late harvest 2012
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Risotto “Capesante” with Roasted Scallops, Fresh Basil and Chilli
Chablis William Févre AOC 2012
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Home Made Sorbet
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Baked Wild Pheasant Breast with Brussels Sprout, Leek, Onion Stuffed Potato Dumpling and Morel Sauce
Chianti Classico Riserva Di Fizzano DOCG 2009
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Traditional Sabayon with Fresh Fruits
Moscato di Asti La Spinetta DOC
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Coffee or Tea with Home Made Chocolate Praline

1.550  

wine 950  

ST. MARTIN'S MENU

Potato Gnocchi “Strapačky” served with Fried Goose Livers and Sauce of St. Martin Wine 195   
Traditional Crispy St. Martin Baked Goose with Potato Pancakes “Lokše”, Sauerkraut and Red Apple Sauce 495   
Warm Poppy Seed cake with Marinated Plums 145   

Price of whole menu is 790 CZK including glass of St. Martin Wine

  

STARTERS

Rolled Up Marinated Aubergine with Aged Dried Bresaola della Valtellina Beef Ham and Fresh Organic Goat Cheese 395   
Lightly Spicy Yellow Fin Tuna Tartare with Chilli Dressing and Ginger Caviar 445   
Traditional Buffalo Mozzarella with Tomato Tartare and Basil Oil 345   
Sea Food Plate with Octopus Carpaccio, Tuna Sashimi, Grilled Prawn with Coriander and Marinated Langoustine with Lemon Dressing 545   

SALADS

Hand Picked Leaf Salad with Merlot Wine and Extra Virgin Olive Oil Dressing and Roasted Pine Nuts 245   
Rocket Salad with Red and White Chicory, Cherry Pachino Tomatoes, Parmesan Reggiano Cheese, Extra Virgin Olive Oil and 8 Years Aged Balsamic Vinegar 345   

SOUPS

Traditional Cheese Gratinated Onion Soup 245   
Potato Soup with Forest Mushrooms and Garden Vegetables 245   

PASTA AND RISOTTO

Traditional Milanese Risotto with Saffron 445   
Risotto “Capesante” with Roasted Scallops, Fresh Basil and Chilli 445   
Strozzapreti “Cacio e Pepe” with Cheese, Prawns, Cherry Pachino Tomatoes and Calamari 395   
Spaghetti with Seasonal Vegetables, Buffalo Mozzarella and Fresh Basil 345   
Home Made Ravioli Stuffed with Ricotta Cheese and Spinach served with Sage Butter and Gran Moravia Cheese 345   

FISH AND SEA FOOD

Baked Sea Bass with Courgette, Tomato “Pappa al Pomodoro“ and Ligurian Olive Tapenade 595   
Grilled Halibut Steak with Aubergine and Potato Purée, Avocado and Salmoriglio Dressing with Fresh Herbs 595   
Baked Calamari and Prawns with Venere Black Rice, Cherry Pachino Tomatoes and Fava Beans 545   
Baked St. Jacques Scallops with Peas Purée, Red Beetroot, Olive Tapenade and Potato Coal 645   
Grilled Yellow Fin Tuna with Lukewarm Potato Salad with Red Onion, Beans, Courgette, Black Olives and Green Spinach with Mustard and Olive Oil Dressing 595   

MEAT

Beef Steak with Creamy Harmony Potato Purée, Baked Chard and Red Wine Sauce 745   
Baked Wild Pheasant Breast with Brussels Sprout, Leek, Onion Stuffed Potato Dumpling and Morel Sauce 455   
Grilled Sirloin of Lamb with Spinach Leafs, Eggplant Fries and Pepper Emulsion 745   
Milanese Veal Cutlet with Rocket Salad, Cherry Tomatoes and Grana Padano Cheese Gratinated Potato Purée 695   

TRADITIONAL CZECH MENU

Prague Ham served with Horseradish, Pickles and Pearl Onions 245   
South Bohemian Creamy Soup “Kulajda“ with Dill, Forest Mushrooms and Poached Egg 295   
Fillet of Trout from South Bohemian Třeboň with Boiled Potatoes, Lemon Foam and Almond Croquant 495   
Roasted Leg of Duck from Vodňany with Cumin, Red Apple Cabbage and Carlsbad Bread Dumplings 545   
Traditional Beef Shank Goulash with Pilsner Urquell Beer, Onion and Home Made Potato Pancakes 495   
“Svíčková” Roast Beef Meat with Vegetable Cream Sauce, Marinated Cranberries and Carlsbad Bread Dumplings 545   

DESSERTS

Traditional Tiramisu with Chocolate Sauce 245   
Vanilla Panna Cotta with Passion Fruits and Raspberry Coulis 245   
Vanilla Bourbon Crème Brulée 245   
Alchymist Special Fruit Sabayon 245   
Warm Apple Tart Tatin with Vanilla Ice Cream 245   
Hot Chocolate Moeulleux with Fresh Fruits 245   
Fresh Sliced Fruit Plate 245   
Selection of Fruit Sorbets with Vodka, Calvados or Champagne 295   
Selection of Fruit Sorbets without Alcohol 145   

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