print ]Culinary Experiences at Le Papillon
March
Spring Ducks and Bear’s Garlic
Weekend from Friday, 26 March until Sunday, 28 March 2010
Spring duck pâté with rose hip purée and cranberries
Duck consommé with duck galantine and vegetables
Roasted duck legs and a slice of duck breast with lentil salad and raspberry glaze
Honey-walnut parfait with hazelnut ice cream
4-course menu for CZK 850
April
Easter Menu
From 2 April until 5 April 2010
Spinach cream soup with buttermilk and croutons
Young goat roulade with spinach and garlic and mashed marjoram potatoes
Crunchy biscuits with chocolate mousse and mint sorbet
3-course menu for CZK 750
Asparagus Feast
From 15 April until 21 April 2010
Asparagus salad with marinated salmon and citrus sauce
Asparagus soup with croutons and sour cream
Grilled salmon steak, cooked asparagus with hollandaise sauce and chive potatoes with butter
Roasted pineapple with vanilla and vanilla ice cream
4-course menu for CZK 850
Come and enjoy the specialties of our Chef Radek Šubrt!
We kindly ask you to reserve a table, phone: +420 234 634 111
Open daily from 1 p.m. until 11 p.m.
Restaurant Le Papillon v hotelu Le Palais Prague, U Zvonařky 1, 120 00 Praha 2
Tel. +420 234 634 611, Fax +420 234 634 635
info@palaishotel.cz www.palaishotel.cz
