Dear guests - hotelnautilus.cz

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Dear guests,
allow me to warmly welcome you to restaurant
Goldie. Our cuisine focuses on Czech
gastronomy in a modern, lighter concept. We
use regional and always fresh ingredients,
with which we work fairly and with love.
As a member of the National asociation of
cooks and pastry cooks team of Czech
republic, I had the opportunity to peek under
the lid of the cuisines of many countries of
the world and bring the best ideas back to
Tábor for you.
I have focused on Czech cuisine for my entire
career, and so I appriciate the medals which
I received, for instance, at the IKA Olympics
in Erfurt, the FHA Culinary Challenge
competition in Singapore and the NRA
Culinary Show competition in Chicago. Even
this is the proof that Czech gastronomy has
nothing to be ashamed of even in the midst of
the worlds many cuisines.
I will be glad if you talk to me about the food
or come into the kitchen to see directly for
yourselves. I will gladly welcome you.
for the team of restaurant Goldie
Chef Cuisine Martin Svatek
Appetizers
Bio galantine from chicken with rosehip purée and mushrooms with homemade pastry
80,-
Duck paste with cognac and nuts, sauce with red wine and raspberry jelly
95,-
Tripes fricassee with a sausage from the local butcher
80,-
Goose liver in honey and wine vinegar with pears, fruit jelly and cranberry sauce
95,-
Creamy horseraddish mousse with marinated vegetables and a chees wafer,
80,-
beet-root and blackberries air
Baked fillet of trout with caviar, mashed potatos and butter carrot
120,-
Baked duck foie gras with corn polenta and apple sauce
210,-
Soups
Poultry broth with liver dumplings and home-made noodles
50,-
Mushroom cream with creamy mousse and marjoram oil
55,-
Regional dishes
Lamb shank baked on root vegetables, south Bohemian paste with fried fat
355,-
and shallots glazed in red wine
Rolade from rabbit by the recipe of the chefs grandmother, stewed kindeys,
230,-
purée from red cabbage and potatos baked on lard
Roast leg of Strkov duck, red cabbage with gingerbread and jam,
255,-
fried dumplings in lard, marinated pear
Main dishes
Zander fillet on butter and fried carp croquette, creamy potatoe pancakes with herbs
340,-
and baked vegetables
Chicken breast marinated in jogurt with roasted vegetables and mashed
potatoes with cream
180,-
Cooked deer leg on wine with jams, celery purée, fried potatoe croquettes,
290,-
gingerbrad dumpling and baked red beet
Beefsteak from free-grazing bulls baked with home-made bacon, cognac sauce,
450,-
potatoes au gratin
Cooked ox tail with plum sauce and bock beer, mash with barley added
225,-
Grilled beef navel with baked onion and fennel, roasted potatoes on butter
340,-
and caraway seeds
Pork tenderloin in dried bacon with mushroom sauce, potatoe cake
250,-
and spinach custard
Vegetarian dishes and salads
Potatoe panckes au gratin with eggplant and zucchini
160,-
Home-made Potatoe gnocchi with mushroom sauce and Grand Moravia cheese
160,-
Leafy salad with fresh vegetables, mustard dressing and toasts
125,-
or with: grilled chicken breast
150,-
boiled eggs with bacon
150,-
fried cheese croquettes
150,-
Desserts
Chocolate mousse from dark chocolate with apricots and ice-cream
85,-
Nougat with liqueur cream and green tea jelly, chocolate crumble with ice-cream
85,-
Ducat cakes with vanilla cream, rum and blueberries
85,-
Baked cheesecake from south Bohemian cheese with plums and ice-cream
85,-
Truffles and candies from pastry-cook Míša
85,-
Plate of fresh fruit
85,-
Variety of south Bohemian cheeses with onion jam
110,-
Tasting menu
Amouse Bouche
*
Duck paste with cognac and nuts, sauce with red wine and raspberry jelly
*
Mushroom cream with creamy mousse and marjoram oil
*
Zander fillet on butter and fried carp croquette, creamy potatoe pancakes with herbs
and baked vegetables
*
Cooked deer leg on wine with jams, celery purée, fried potatoe croquettes, gingerbrad dumpling
and baked red beet
*
Nougat with liqueur cream and green tea jelly, chocolate crumble with ice-cream
Price: 600,-
HOTEL NAUTILUS & RESTAURANT GOLDIE
Žižkovo námìstí 20 • 390 01 Tábor • Czech Republic
Tel. Reception: +420 380 900 900 • Tel. Restaurant: +420 380 900 901
E-mail: info@hotelnautilus.cz • www.hotelnautilus.cz