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chef's menu 28.3.2013

Easter on Konirna, Prague Czech restaurant

1Spring fresh green peas soup with smoked salmon and fresh watercress65,-
2Spring leaf salad with sesame baked pork filet, radish, kohlrabi, nuts and honey dressing190,-
3Lamb leg confited in rosemary strong jus, with spring nettle stuffing, grenaille potatoes with chives curd cheese and gremolata butter320,-
4lamb knee braised on apples with rosemary polenta, grilled cherry tomatoes and lamb salad290,-
5Butter Pear Marinated in Red Wine with Cane Sugar and Spices,Cold Mascarpone-orange Mousse and Lime Sorbet 110,-


Winner: