Cold starters Burrata from Puglia, served with sicilian caponata (A 7,8) 180,- Indonesian tuna tartar, sesame oil, sweet chilli (A 4,11) 229,- Carpaccio of smoked venison loin, mushroom tartar, cranberry espuma (A 1) 229,- Beef tenderloin tartar, teriyaki sauce, mustard, white radish (A 6,10) 229,- Ceviche of sea bream, buckthorn gel, baked avocado (A 4) 209,- Foie Gras Torchon - Casis, pear, cardamon, coffee sponge (A 1,3,7) 239,- Soups Veal consommé, agnolotti stuffed with Fontina cheese (A 1,3,7,9) 79,- Smoked salmon cappuccino, bruschetta with sweet garlic foam (A 1,4,7) 79,- Cream of Beluga lentils, foie gras, tramenzino, truffle butter (A 1,6,7) 99,- vegetarian Couvért 25 CZK
Warm starters Tiger prawns in kataifi, avocado, espuma of coconut, black sesame puree (A 2,3,4,7,11) 199,- Sabaglione lobster gratin, Shimei mushrooms, mango (A 2,3,7) Veal sweetbreads on a potato risotto with saffron, cucumber gel (A 7) 249,- Fried egg yolk croquette, truffle puree (A 1,3,7) 169,- Pigeon breast, pear, foie gras, Piedmont nut (A 8) 349,- Tajarin with truffle emulsion (A 1,3,7) 169,- Pasta & Risotto starter / main dish Linguine with anchovies, chilli, tuna tartar (A 1,3,4) 189,-/289,- Ravioli stuffed with pear and ricotta in a mushroom broth, pine nuts (A 1,3,7,8) 179,- / 249,- Homemade tortellini stuffed with 30-month old Parmigiano Reggiano, beef tartar, demi-glace (A 1,3,7,9) 189,- / 269,- Risotto nero, grilled seafood, saffron butter (A 4,7) 199,- / 299,- vegetarian Couvért 25 CZK
Fish Tuna, smoked Mozzarella, buckthorn, puree of Violet potatoes (A 4,7) Grilled Monkfish, black lentil puree, Bonito Flakes (A 4,7) Fish Bouillabaisse (A 1,3,4,9) Main Courses Venison with a pistachio crust, gravy, celery puree, croquettes with cranberries (A 1,3,7,8,9) 499,- Beef filet au gratin foie gras, sauce of wild mushrooms, grilled polenta with truffles (A 7) 549,- Slow roasted selec pork neck - honey glazed, roasted potato gnocchi with butter (A 1,3,7) 299,- Veal cheeks in dill velouté, potatoes and chanterelles (A 7,9) 349,- Veal filet Sous - wide, pureed beetroot and egg yolk confit (A 3,7) 549,- Rabbit in coarse-grain mustard, burned corn puree (A 7,9,10) 349,- Couvért 25 CZK
Desserts Chocolate hemisphere, raspberry coulis (A 7) 169,- Poppy seed strudel poached in a milk and thyme sauce, Diplomat ice cream (A 1,3,7) Lemon cheesecake (A 1,3,7,12) 110,- Tiramisu profiteroles (A 1,3,7,12) savory caramel macaroons, panna cotta, Amarena cherries (A 3,7,8) Tonka beans Crème Brûlée (3,7,12 ) Home made ice cream (A 3,7,12) 1pc / 40 CZK
Degustation menu PETIT 0,1l Borgo Cuvée 2012 pozdní sběr, Sonberk, Morava Carpaccio of smoked venison loin, mushroom tartar, cranberry espuma (A 1) 0,1l Chardonnay Bourgogne 2013, AOC, Vincent Prunier, Bourgogne Cream of Beluga lentils, foie gras, tramenzino, truffle butter (A 1,6,7) 0,1l Le Rive Bianco Veronese 2011, IGT, Suavia,Veneto Veal sweetbreads on a potato risotto with saffron, cucumber gel (A 7) 0,1l Le Logis de la Giraudiere 2010, AOC, Domaine des Baumard, Loire Rabbit in coarse-grain mustard, burned corn puree (A 7,9,10) 0,05l Passito O Dré Vendemmia-tardiva, VDT, Bel Colle, Piemonte Tiramisu profiteroles (A 1,3,7) Menu 699,- / Wine menu 413,- Degustation menu GRAND 0,1l Flying Solo 2014, IGP,Domaine Gayda, Languedoc-Russillon Indonesian tuna tartar, sesame oil, sweet chilli (A 4,11) 0,1l Chardonnay Bourgogne 2013, AOC,Vincent Prunier, Bourgogne Tiger prawns in kataifi, avocado, espuma of coconut, black sesame puree (A 2,3,4,7,11) 0,1l Borgo Cuvée 2012 pozdní sběr, Sonberk, Morava Smoked salmon cappuccino, bruschetta with sweet garlic foam (A 1,4,7) 0,1l Hautes Cotes de Nuits 2013, AOC, Roux Pére et Fils, Cote d Or Homemade tortellini stuffed with 30-month old Parmigiano Reggiano, beef tartar, demi-glace (A 1,3,7,9) 0,1l Rosso di Montalcino 2013, DOC, Abbadia Ardenga, Toscana Tuna, smoked Mozzarella and buckthorn, puree of Violet potatoes (A 4,7) 0,1l Valpolicella Classico Superiore Magnum 2010, DOC, Monte del Frá, Veneto Veal cheeks in dill velouté, potatoes and chanterelles (A 7,9) 0,05l Passito O Dré Vendemmia-tardiva, VDT, Bel Colle, Piemonte Tonka beans Créme Bruleé (A3,7) Menu 899,- / Wine menu 533,-
Degustation menu SLOW FOOD 0,1l Flying Solo 2014, IGP,Domaine Gayda, Languedoc-Russillon Ceviche of sea bream, buckthorn gel, baked avocado (A 7) 0,1l Le Rive Bianco Veronese 2011, IGT, Suavia,Veneto Foie Gras Torchon - Casis, pear, cardamon, coffee sponge (A 1,3,7) 0,1l Borgo Cuvée 2012, pozdní sběr, Sonberk, Morava Veal consommé, agnolotti stuffed with Fontina cheese (A 1,3,7,9) 0,1l Le Logis de la Giraudiere 2010, AOC, Domaine des Baumard, Loire Pigeon breast, pear, foie gras, Piedmont nut (A 8) 0,1l Umbria Rosso 2014, IGT, Perticaia, Umbrie Fried egg yolk croquette, truffle puree (A 1,3,7) 0,1l Hautes Cotes de Nuits 2013, AOC, Roux Pére et Fils, Cote d Or Ravioli stuffed with pear and ricotta in a mushroom broth, pine nut (A 1,3,7,8,9) 0,1l Rosso di Montalcino 2013, DOC, Abbadia Ardenga, Toscana Grilled Monkfish, black lentil puree, Bonito Flakes (A 4,7) Sorbet (A 12) 0,1l Valpolicella Classico Superiore Magnum 2010, DOC, Monte del Frá, Veneto Venison with a pistachio crust, gravy, celery puree, croquettes with cranberries (A 1,3,7,8,9) 0,05l Passito O Dré Vendemmia-tardiva, NV, VDT, Bel Colle, Piemonte Savory caramel macaroons, panna cotta, Amarena cherries (A 3,7,8) Menu 1 / wine menu 699,-
Restaurant BORGO Agnese was opened in summer 2008. Its foremost goal is complete guest satisfaction. It is our policy to meet every guest s wish completely. The restaurant specializes in Mediterranean cuisine, paying careful attention to the freshness of ingredients and committed to sourcing seasonal produce and products. At the same time, we strive to maintain simplicity and subtlety in the preparation of dishes, enhancing and setting off their unique taste. In our restaurant, you can take your time to enjoy gourmet treats while being pampered by our silver service in the same way you would expect in your leisure time or on your holiday. You have chosen to be our guest at the moment but our mission is to strive to ensure that your satisfaction on this occasion ensures that you return as a guest. This is our goal and we wish to keep it that way. Should you find your favourite dish or a way of preparation missing in our menu, please do not hesitate to contact our waiting staff and we will be all too happy to try accommodating you if possible. If possible our head Chef will visit our table to discuss your recommendations. Wishing you many pleasant gourmet experiences and enjoyable moments in our restaurant. Michal Prachař and Restaurant BORGO Agnese staff.