| 80g |
Carl Ludwig's Game Pate with Cranberries and White Toast |
|
| 120g |
Meat Trencher d´ Este – Roasted Deer, Game Sausage Pate, Garnished with Apple Horseradish and Spicy Mustard |
|
| 80g |
Boar Leg (Sous-vide) with Lettuce, Spicy Mustard 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 Stara Myslivna |
|
120g
|
Fried Edam Cheese with Tartar Sauce, the Emperor’s
Children’s Favourite Dish |
|
| 400g |
Grilled Vegetables Baked with Fetaki Cheese – Zucchini, Eggplant, Pepper, Mushroom, Corn, Tomato |
|
|
Wild Game Goulash “Stará Myslivna” with a Selection of Dumplings |
|
|
Deer from Ferdinand’s Hunting Grounds with Briar Sauce, Chateau Marbled Dumplings |
|
|
Fallow deer in cream sauce and dumplings |
|
|
Vilem II. roasted Pheasant from the Konopiště Pheasantry with Bacon on Red Wine with Game Spices, Cabbage, Mashed Potatoes |
|
|
Franz Joseph’s Wild Roasted Boar, Old Bohemian Red Cabbage, Potato Dumplings |
|
| 200g |
Marshal Radecký’s Deer Steak with a chanterelle sauce |
|
| 300g |
Wild Game Pot de Lorraine – Wild Boar and Fallow Deer Medallions, Loin of Venison, Briar Sauce |
|
| 200g |
Wild boar steaks of Stefania of Belgium with cumberland sauce |
|
| 200g |
Princess Sissi’s Roe Deer Sirloin Steak with Raspberry Sauce
|
|
| 200g |
Hohenberg’s Juicy Fried Pheasant Fillets |
|
| 1/4 |
Gottlieb von Pilsen’s Crispy Roasted Duck, Bread Dumplings, Red Cabbage |
|
| 250g |
Archduke Friedrich's Brazilian Sirloin Steak on Crushed Pepper with 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 Caraway Seed Butter |
|
| 100g |
Chicken Steak with Cooked Potatoes or French Fries |
|
| 100g |
Chicken Cutlet with Cooked Potatoes or French Fries |
|
| 150g |
Salad of Albina in Konopiste - 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, Raspberry |
|
|
Cold – Tartar Sauce, Cumberland |
|
|
Ketchup, Mustard |
|
|
|
Menu
