Lunch

Monday 27. 4.

1. Borscht with sour cream (with menu 35,-) 45,-

2. 150g Chicken roll with ham and cheese, potato purée, gherkin 145,-

3. 150g Bratislava-style (vegetable, cream) roast pork with bread dumplings 140,-

4. 200g Roast pork steak with mushrooms, bacon and onions, croquettes 155,-

5. 350g Tyrolean potatoes with bacon, onions, cheese and a fried egg 145,-

6. 300g Grilled vegetable salad with bell peppers, zucchini, eggplant, onions and tofu, Italian bread 145,-

Tuesday 28. 4.

1. Tripe soup (with menu 35,-) 45,-

2. 150g Serbian pork risotto with cheese 140,-

3. 150g Chicken vindaloo with basmati rice 145,-

4. 150g Pork tenderloin with porcini mushroom sauce, fries 155,-

5. 380g Chicken cacciatore with penne and Parmesan 145,-

6. 100g Grilled Camembert in Parma ham with grenailles and cranberry dip 150,-

Wednesday 29. 4.

1. Beef broth with liver batter and vegetables (with menu 35,-) 45,-

2. 200g Kidneys with onions and jasmine rice 140,-

3. 350g Shepherd’s pie (minced pork, peas, potato purée) topped with cheddar 150,-

4. 200g Chicken steak with Camembert, cranberries and BBQ mayonnaise, potato wedges 155,-

5. 400g Gnocchi with salsiccia sausage, tomato sauce and Parmesan 145,-

6. 200g Roasted pork belly with garlic, spinach and potato dumplings 150,-

Thursday 30. 4.

1. Vegetable creamy soup with croutons (with menu 35,-) 45,-

2. 150g Spicy pork mixture with vegetable, fries 140,-

3. 150g Sweet chili chicken stir fry with Lyon-style potatoes 145,-

4. 150g Pork rissole with potato purée and fermented vegetable 145,-

5. 300g Vegetable pancakes on shredded lettuce with herb dip 140,-

Friday 1. 5.

Public Holiday