| 80g |
Wild Game Pate with Cranberries and White Toasts
|
|
| 120g |
Meat Trencher d´ Este – Roe Deer, Roastbeef Game Sausage and Pate, Garnished with Apple Horseradish and Spicy Mustard |
|
| 80g |
Roe Deer Roastbeef with Lettuce, Honey-Mustard Mayonnaise and Toasts
|
|
| 120g |
Archduke’s roasted wild Game Sausage served in the Pan with Cabbage and a Selection of Breads and Rolls |
|
|
Bull Shot – Strong Pheasant Broth with Quail Egg and Sherry |
|
|
Homemade Dill Soup with Mushrooms |
|
|
Wild Game Broth with Vegetable, Homemade Noodles and Shredded Meat |
|
|
Rich Goulash Soup |
|
120g
|
Fried Edam Cheese with Tartar Sauce |
|
| 400g |
Grilled Vegetables Baked with Fetaki Cheese – Zucchini, Eggplant, Pepper, Mushroom, Corn, Tomato, Cauliflower, Carrot, Potatoes |
|
|
Wild Game Goulash with a Selection of Dumplings |
|
|
Deer with Briar Sauce, Chateau Marbled Dumplings |
|
|
Fallow deer in cream sauce and dumplings |
|
|
Roasted Pheasant from the Konopiště Pheasantry with Bacon on Red Wine with Game Spices, Cabbage, Mashed Potatoes |
|
|
Wild Roasted Boar, Old Bohemian Red Cabbage, Potato Dumplings |
|
| 200g |
Deer Steak with a chanterelle sauce |
|
| 300g |
Wild Game Steaks – Deer, Fallow Deer and Roe Deer Steaks, Blackberry Sauce |
|
| 200g |
Fallow Deer Steak with Juniper and Demi-Glace Sauce (Cranberries, Port wine)
|
|
| 200g |
Wild Boar Steak with Briar Sauce
|
|
| 200g |
Juicy Fried Wild Boar Cutlets with Cumberland Sauce
|
|
| 1/4 |
Crispy Roasted Duck, Red and White Cabbage, Selection of Dumplings
|
|
| 250g |
Beef Sirloin Steak on Crushed Pepper with Homemade Pepper Sauce
|
|
| 200g |
Chicken Breast Marinated with Oranges, Stuffed with Sun-Dried Tomatoes, Grilled Vegetables |
|
Meat platter served during German Emperor Wilhelm II’s visit to Konopiště in 1914
Wild boar roasts, roasted farmyard duck, young boar cutlets, grilled roe deer, fallow deer and boar meat from the Konopiště hunting grounds, hunter’s wild game sausages.
Side dishes:
|
Country-style red and white cabbage, homemade chateau, potato and raised dumplings, mashed potatoes sprinkled with chives |
|
| Sauces: |
Succulent gravy sauce from the pan and rose-hip sauce and Cumberland sauce |
|
|
|
|
| 1 pc |
Roasted Trout from Kožlí Mill on Carawayseed Butter |
|
| 100g |
Chicken Steak with Cooked Potatoes or French Fries |
|
| 100g |
Chicken Cutlet with Cooked Potatoes or French Fries |
|
| 150g |
Cucumber Salad with White Yogurt, Garlic |
|
| 150g |
Tomato Salad with Onion |
|
| 200g |
Salad - Lettuce, Tomato, Rucola, Balsamico, Olive Oil |
|
|
Creamy Cake with 70% chocolate
|
|
|
Old Bohemian Pancakes from the Forester’s Lodge with Blueberries and Fresh Whipped Cream |
|
|
Ice cream Sundae with Raspberries and Homemade Whipped Cream
|
|
|
Ice cream Sundae with Blueberries and Homemade Whipped Cream
|
|
|
Dumplings – Bread, Potato, Karlovy Vary (each) |
|
|
Cooked Potatoes |
|
|
Mashed Potatoes with Onion and Bacon |
|
|
Roasted Potatoes with Garlic and Onion |
|
|
Home-made French Fries |
|
|
Grilled Vegetable |
|
|
Braised Cabbage - Red, White |
|
|
Basket of Bread and Rolls |
|
|
Butter |
|
|
Warm – Mushroom, Pepper, Briar, Cranberry, Blackberry |
|
|
Cold – Tartar Sauce, Cumberland |
|
|
Ketchup, Mustard |
|
|
|
Menu
