Menu restaurant

Dear Guest,

Please accept our warm welcome to Zlatá Praha.

Our Executive Chef, Miroslav Kubec together with Zlata Praha´s chefs team and Jan Horký have both created and personally supervised the preparation of the menu for the spring and summer season presented on the following pages.

We will be delighted to assist you with any special menu item requests you may have, as well as to prepare Catch of the Day menu upon your request.

We sincerely wish you a unique and unforgettable dining experience.

Your InterContinental Praha Gastronomy Team.

Starters

Yellow Fin Tuna Sashimi Wasabi Ice Cream, Coconut Mousse, Agar of candied Ginger		360
Duck Foie Gras Terrine Tagliatelle of Granny Smith Apple, Nougat		370
Grilled Canadian Lobster Tail warm Mousse of Chervil and Lobster Butter		380
Grilled St. Jacques Scallops Green Tomato Tartare, Risotto of San Marzano Tomatoes, Iberia Ham Mousse		310
(v) Mixed Greens marinated in Raspberry Oil fried Croquettes of "Chevrotin des Aravis" Goat Cheese		350

Soups

Cold Coconut Milk Soup Black Tiger Prawn Tempura with Coriander		260
Corn-fed Chicken Consommé Spinach Purée with Nutmeg Flower, Ravioli of braised Chicken Leg		230

Main Courses

Grilled Sea Bass, Anglerfish or Pacific Halibut poached mini Fennel, Saffron Risotto, Spaghettini Benedetto Cavalieri		650
Baked Saddle of Lamb Lamb Shank Sausage, Fava Beans Purée, baked Jacket Potatoes in Garlic		590
Verona Veal Cutlet gratinated Gorgonzola Potato Basket, Polenta with dried Mini Tomatoes		650
Rib Eye Wagyu Beef roasted Asparagus in Walnut Butter, smoked Pork Brisket, baked Topinambur		1190
(v) Tofu Carpaccio with Carnaroli Risotto with baked Morels		480

Traditional Home-Made Bohemian Specialties

Starters

Smoked Pork Ham Terrine marinated Celery with Horseradish Espuma		290
Home-made Collared Pork Caviar of Wine Vinegar, Pork Tenderloin marinated in Honey, Frisée Salad		260
Saddle of Rabbit Sous-vide Style in dried Ham, grilled Rabbit Kidneys, poached organic Egg Yolks in Wild Garlic Oil		290
Ravioli filled with braised Ox-tail Purée of baked Parsnip		270

Soups

Cream of White and Green Asparagus Veal Sweetbread baked in Puff Pastry, Mousse of South Bohemia Kephir		210
Šumava Chanterelle Cream Soup Puff Pastry with Shallots and Cumin		210

Main Courses

Baked “Trebon” Pikeperch creamy Horseradish Sauce, Fish Croquette, baked Herb Pancake with Savoy Cabbage		540
Wild Pigeon Breast baked in Vacuum baked Pigeon Drumstick, Cream of Garden Sorell, poached Quail Egg in Herb Oil with caramelized Turnip		590
Pork Tenderloin sous vide style Dill Sauce with poached organic Egg, Potato Purée, Bacon Crackling Dumplings		520
Baked Sirloin of Boletice Angus Beef boiled Beef Shoulder, Carrot Brunoise with Tomato Coulis, Home-made Pasta		590

Desserts

Strawberries served as Mousse and Tartare, Yoghurt Ice		230
Raspberries with Vanilla Custard au gratin, Apricot Sorbet with Sweet Balm		280
Sour Cherry Compote with Nougat Mousse, Creame Fraich and wild Cherry Ice Cream		250
“Fried Egg” of Mango with Sour Cream, Coconut Milk Sorbet		280
Chocolate Trio Fondant with Pistachio Sabayon, crispy Nougat Slice, Chocolate Parfait with Courvoisier V.S. Cognac		320
Black Currant Dumpling with Black Currant Ice Cream, Cotton Candy with sour Cream		230
Daily Selection of Sorbets		250

Cheese from the Trolley

Let our Service Staff recommend you some of the carefully selected Cheeses from all around the world 1 serving

350

5 course degustation menu

Duck Foie Gras Terrine Tagliatelle of Granny Smith Apple, Nougat		1750
Corn-fed Chicken Consommé Spinach Purée, with Nutmeg Flower, Ravioli of braised Chicken Leg
Grilled St. Jacques Scallops Green Tomatoes Tartare, Risotto of San Marzano Tomatoes, Iberia Ham Mousse
Baked Saddle of Lamb Lamb Shank Sausage, Fava Beans Purée, baked Jacket Potatoes in Garlic
Chocolate Trio Fondant with Pistachio Sabayon, crispy Nougat Slice, Chocolate Parfait with Courvoisier V.S. Cognac

4 course degustační menu

Smoked Pork Ham Terrine marinated Celery with Horseradish Espuma		1290
Cream of White and Green Asparagus Veal Sweetbread baked in Puff Pastry, Mousse of South Bohemia Kephir
Baked Sirloin of Boletice Angus Beef boiled Beef Shoulder, Carrot Brunoise with Tomato Coulis, Home-made Pasta
Strawberries served as Mousse and Tartare, Yoghurt Ice Cream

All prices are inclusive of  VAT.

This menu is valid from 8.8.2010.  Please note that some of the menu items are food allergy sensitive. We will be delighted to assist you with any special menu item requests you may have, as well as to prepare non food-allergy dishes.