Restaurant menu «Budvar»
- Starters 13
- Salads 12
- Entrees 6
- Soups 4
- Fish and seafood dishes 9
- Meat and poultry dishes 24
- Desserts 10
- Kids’ menu 6
- Soft drinks 40
- Alcoholic drinks 113
- Beer 36
- Beer cocktails 4
- Beer snacks 1
- Czeck strong spirits 9
- Whisky 8
- Vodka 16
- Gin 1
- Rum 3
- Tequila 2
- Vermouth 2
- Herb liqueurs and liqueurs 4
- Cognac 8
- Calvados 1
- Cocktails 18
- Wine list of the Budvar Restaurant 67
Meat and poultry dishes
| Served in a hot cast-iron pan or classical porcelain plate at option | |||||||
| Big grilled pork leg, pepper jelly, sauerkraut, anise, potato mash, mushroom sauce 800 g |
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| Huge pork shank baked till crust, roasted potatoes, sauerkraut, sauces at option. Recommended for 2 persons. 1,5 kg |
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| Young lamb bladder, baked with herbs, green apples and juniper sauce. Recommended for 2 persons. 800 g |
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| Grilled pork loin on bone, potatoes, shiitake and cream and mushroom sauce 450 g |
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| Juicy marble beef steak, grilled with porcini, green peas, baked potato segments and beer Krusovice sauce 550 g |
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| Fresh veal fried till crust, baked potatoes, home-made adjika 550 g |
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| Light grilled lamb tongues, potato mash, lettuce dressed with ginger and spicy tomato sauce 500 g |
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| Veal tongue cooked in madeira sauce, stewed vegetables, potato mash and aromatic thyme 500 g |
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| Hotplate made out of fresh veal liver, porcini, shiitake in light cream bechamel sauce, potato mash, fried onion rings 440 g |
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| Duck breast baked with green apples, caramelized grapes, pear, banana and blackberry and cherry sauce 470 g |
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| Delicious veal marrow bones, pickled milk mushrooms served in potato basket 550 g |
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| Chicken chop fried till crust, dressed with nut and garlic sauce 630 g |
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| Grilled rack of Australian lamb, salad made out of baked eggplants, bell pepper, Provence thyme sauce 350 g |
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| Puff pie stuffed with juicy chopped lamb, unpeeled bunch tomatoes, onion, aromatic rosemary and yogurt sauce 500 g |
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| Cockerel stewed in Beaujolais with herbs, home-made noodles, stewed mushrooms added 450 g |
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| Fried pork ears coated with egg, pea mash, sliced bacon and cream horse radish 450 g |
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| Tsibularskie rissoles made out of various meat, served with a potato dumpling 360 g |
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| Lamb fillets in piquant marinade, grilled vegetables, greens and prunes stuffed with walnuts, roasted bacon 450 g |
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| A pan of gratinated veal and pork sausages, Bavarian-style sauerkraut, potato mash, baked shallot 630 g |
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| Sizzling pan with assorted meat: pork shank, lamb loin, veal on bone, baked porkling leg, veal sausages, potato mash and chives, sauerkraut, dressed with tomato and garlic sauce. Recommended for 2 persons. 800 g |
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| Schwabach-style dumplings stuffed with potato and onion, fried bacon slices, dressed with sour-cream sauce and brown onion 420 g |
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| Hand-made pelmenis, stuffed with light lamb, porkling and veal mince, aromatic mushroom stock 350 g |
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| Selected caps of aspen mushrooms, baked in sour-cream sauce and potatoes fried in cooking butter 400 g |
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