Express business lunch, 9.3. – 13.3.09

Monday, 9.3.09

First courses Czech tripe soup with paprika or Chicken consommé with stuffed pancake roulade or Shopsky salad – mixed salad with crumbled feta cheese

Second courses Cmunda – potato pancake with smoked pork confit and white cabbage salad or Rib eye steak Znojmo style with pickled cucumber gravy and Carlsbad style dumplings or Baked eggplant on tomato confit, gratinated with smoked Edam cheese

Desserts Ricotta cream tartelette with sour cherry compote or Viennese apple strudel with vanilla sauce

Tuesday, 10.03.09

First courses Kulajda – Czech sweet and sour mushroom and potato soup with poached egg dill or Beef consommé with vegetable julienne or Caesar salad

Second courses Szegedin style pork – braised suckling pig belly and neck, served with Bohemian dumplings or Grilled butterfish Portuguese style With sautéed potatoes, garlic, sweet peppers, onions, parsley and olives or Risotto with oyster mushrooms, champignons and arugula

Desserts Lemon meringue tarte or Czech pancakes with curd filling with berry sauce

Wednesday, 11.3.09

First courses Czech lentil soup with bacon or Chicken broth with semolina dumplings or Caprese salad with balsamico honey

Second courses Mixed Duck plate- roasted leg, grilled breast and potato dumplings filled with duck confit served with braised red cabbage or Vietnamese beef pho with noodles and hoi sin sauce or Spinach pancakes with mushroom filling and cheese sauce

Desserts Black forest brownie with whipped cream or Crème Brûlée

Thursday, 12.3.09

First courses Borsch or Beef consommé with pasta drops or Mezzeh plate with hummus, baba ghanoush and tabbouleh

Second courses Zelny zavitek – cabbage leafs with minced meat filling with mashed potatoes or Grilled chicken breast piri piri served with creamy polenta and small mixed salad or Swiss spinach spaetzle with Gruyere cheese

Desserts Laskonky – Czech meringue biscuits with walnut cream filling or Tiramisu

Friday, 13.3.09

First courses Traditional goulash soup or Minestrone or Greek salad

Second courses Boiled Viennese beef rump with rösti potatoes and three traditional sauces or Pan-fried fillet of pangasius with café de Paris butter sautéed seasonal vegetables or Czech “Semlbaba” – baked apple bread and butter pudding

Desserts Cheese plate or Chocolate mousse mille feuille

Express Business Lunch, 16 – 20.3.09

Monday, 16.3.09

First courses

Czech cabbage soup with smoked paprika sausage or French onion soup with Gruyere cheese crouton or Beetroot carpaccio with ricotta and arugula

Second courses Braised rib eye “svickova” with creamy vegetable sauce with Bohemian dumplings or Roasted turkey breast with mixed nut stuffing and roasted thyme potatoes or Stir fried Thai noodles with vegetables and red curry sauce

Desserts Hot chocolate pudding with chocolate sauce or Grand Marnier parfait with fruit salad

Tuesday, 17.3.09

First courses Czech potato soup or Chicken broth with ricotta tortellini or Pickled herring with a salad of apples, onion and sour cream

Second courses Šunkofleky - Czech gratinated ham pasta served with green salad or Fish tempura with sweet&sour vegetables and basmati rice or Radicchio risotto with fresh spinach salad

Desserts Swiss caramelized cream with red fruit sauce or Sacher cake

Wednesday, 18.3.09

First courses

Cauliflower foam soup with basil oil or Beef consommé with meat strudel or Smoked mackerel tartare with toast

Second courses Beef goulash with Grandma’s potato dumplings or Roasted chicken breast in Provencal herb crust on grilled Mediterranean vegetables or Kuba – barley and porcini mushroom gratin with mixed salad

Desserts Czech curd pancakes with raisins or Rice pudding with raspberry tartare

Thursday, 19.3.09

First courses Portuguese caldo verde or Freiburger beef marmite or Arugula salad with half dried tomatoes and Parmesan

Second courses Halušky – Slovakian potato spaetzle with crispy fried bacon, brinza cheese and small mixed salad or Victoria bass “Moqueca” stewed in a Bahian sweet pepper and coconut sauce, served with steamed rice or Strangula Preti spinach and curd gnocchi on tomato ragout

Desserts Cheesecake with strawberry sauce or Poppy seed and dried apricot strudel

Friday, 20.3.09

First courses Chicken velouté with peas or Miso soup with tofu and spring onions or Mixed antipasti – marinated vegetables, smoked ham and mozzarella

Second courses Braised beef roulade with carrot, pickled cucumber and ham filling with mashed potatoes or Thai chicken curry with jasmin rice or Eggplant Parmiggiana Baked eggplant with tomato ragout and Parmesan crust

Desserts Swiss apple crumble cake or Floating island with vanilla sauce and stewed red fruits