And pictures from another Prague restaurant.
Marinated Canadian Lobster in Lemon Scented Oil served with Tiger Prawns Carpaccio and Caviar
Duck liver Terrine"Foie Gras" garnished with Chocolate "Valrhona" served on Pear Jelly falvoured with "Williamine Liqueur" and homemade Brioche
Grilled John Dorry accompanied with Lobster Ravioli poured by Lobster Bisque
Home-made Lime Sorbet
Roasted Rack of Fallow Deer with forest Mushrooms, Rowanberries, Kenya Beans and butter Gnocchi poured by Grand Veneur Sauce
Plum Ravioli topped with Sugar, Nuts and Melted Butter\t \t
Chocolate Praline "Mon ChÃ©ri"
Pictures seem to be not as good as I thought.