Spring à la carte menu at the Piano Nobile

2013-04-10

Chef Honza Štěrba and his team have prepared fresh new recipes for the spring à la carte menu.

Treat yourself by sampling some of the following: salmon smoked right at the castle smokehouse, quail broth with a hint of clove, confit of quail leg, roasted breast and vegetable omelette or braised lamb knuckle in meadow hay served with mint polenta made with goat’s milk, roasted vegetables with thyme emulsion made with homemade dandelion honey.