Potrefená husa Na Verandách

Strawberry dumplings

with curd cheese, butter and sugar

Kohlrabi cabbage

200g

Red cabbage

200g

Potato salad

200g

Cooked potatoes

200g

Variation of dumplings

200g

Herb baguette

100g

Sirloin in cream sauce

served with homemade dumplings 100g

Fried pork chops

with boiled potatoes and thin French fries 100g

Tomato soup

With basil pesto and Parmesan (1a,3,7,9) 0.33l

Smoked Pork Neck

With Bramboráky, sauerkraut, and fried onions (1,3) 150g

Chicken Roulade

With sun-dried tomatoes, mashed potatoes and roasted garlic sauce (1a,3,7) 150g

Fried Cheese

Boiled potatoes with chives and homemade tartar sauce (1a,3,7) 120g

Noodles with Pork Tenderloin

With Kikkoman sauce, ginger, garlic, leek, shiitake mushrooms and sesame (1,3,6,11) 150g

CHEF'S TIP: BEEF RIB

Roasted with garlic, served with leaf spinach and Horácky dumpling (1,3,7) 250g

POACHED PORK RIBS

slowly pulled in vakuum with herbs, garlic, Staropramen beer with potato purée, apple horseradish a crispy chips (1,8,9,10) 350g

Roast pork knee

roasted in Staropramen beer with onion, honey, garlic and selection of spices served with mustard, horseradish and homemade bread 1,4kg

Duck thigh

with braised red cabbage and braised, shredded kohlrabi, homemade bread dumplings 350g

Schnitzel

made from leg of pork, served on traditional Czech potato salad with mayonnaise 200g

Sirloin in cream sauce

in a creamy vegetable sauce, served with homemade 200g

Spicy goulash

made from beef neck in Staropramen beer with homemade bread dumplings, fresh onion and chilli pepper 200g

Chicken wings

chicken hot wings with vegetables and blue cheese sauce 350g

Fried cheese

coated in fine bread crumbs served with French fries and homemade tartar sauce 150g

Guinea Fowl Breast

Prepared sous vide with thyme and juniper, served with mashed potatoes, roasted vegetables, and red wine sauce (1,7,9) 180g

TRADITIONAL KULAJDA SOUP

With porcini mushrooms, marjoram, dill and a poached egg.

Traditional Kulajda Soup XL

With porcini mushrooms, marjoram, dill and a poached egg.

TRADITIONAL GOULASH SOUP

of beef heel of round with potatoes and marjoram (1)

Cream of Broccoli Soup

With white bread croutons (1a,3,7)

Sautéed Potatoes

With onions, ham hock, fried egg, and pickled cucumber (3).

Pork Cutlet in Potato Pancake

Spicy coleslaw (1a,3,7)

Chicken Drumsticks

With vegetable couscous and arugula salad with roasted cherry tomatoes (1a,3).

Chilli Con Carne

CARNE spicy beef with beans, tomatoes, sour cream, Jalapeño peppers and jasmine rice (1a,10,7)

ONION RINGS

a large cone of crispy fried onion rings in potato batter, with sour cream sauce and hot pepper sauce (1,3,7,10,11) 300g

Duck rillettes

a coarsely shredded spread made from slowly roasted duck with caramelised apples, vegetable chunks and crispy fried bread 150g

PIEDMONTESE BEEF TARTARE

of beef leg with truffle mayonnaise, caviar, fermented vegetables and crispy toast (1,2,4,10) 100g

OUR PORK SAUSAGE IN A BUN

smoked and grilled sausage in a brioche baguette with spicy dressing, fried onions and sauerkraut salad (1,3,10,12) 200g

HOT POTATOES

crispy fried potato chips, baked with Cheddar cheese and with spicy tomato dip and sour cream (6,7) 250g

Beef roast beef

roasted, marinated in mustard and horseradish, with cucumber remoulade and a paste made from young shoots, fried potato crisps 150g

Beef Broth

With liver dumplings, noodles, and root vegetables (1a,3,7)

Sausage Goulash

Selection of *špekáčky* sausages from a master butcher, served with toasted caraway bread (1a,7)

Soukenicky Fried Schnitzel

Served with mashed potatoes with butter and caramelized balsamic onions (1a,3,7)

Turkey Medallions

With cranberry sauce, apple stuffing and a small mixed leaf salad (1a,3,7)

Gypsy Style Roast Beef

Beef neck with tomatoes and peppers, served with jasmine rice (1a,3)

CHEF'S TIP: Toasted Ciabatta with Pulled Knuckle of Pork

With crispy bacon, iceberg lettuce, skin-on fries, and garlic mayonnaise (1a,3,7).

Potato Salad

(3,9,10) 200G

Small Leaf Salad

Mixed leaf salad with herb dressing 100g

Caesar salad

leaves of romain lettuce mixed with "Caesar" dressing with anchovies, parmesan shavings, garlic croutons, grilled chicken and bacon bits 350g

Goat cheese salad

marinated beetroot, grilled goat cheese with herb, honey walnuts and rocket 250g

Coleslaw

traditional sweet and sour with cumin 250g

Leek Soup

With semolina and egg (1a,3,7)

Roasted Pork Sausage

With mashed potatoes and Vienna onions (1a,3,7)

Chicken Schnitzel

In panko breadcrumbs, served with mashed potatoes and apple compote (1a,3,7)

Fresh Pomodoro Pasta “Pasta Mamma”

With meatballs, basil and mozzarella (1a,3,7)

Spanish Paella

With chicken thighs, shrimp, mussels and vegetable rice (2,4)

CHEF'S TIP: Larded rabbit thigh

In a cream sauce with root vegetables and buttered spätzle (1a,7).