Ginger & Fred Restaurant | MENU

Brie with black truffle - tartlet filled with mushrooms and walnuts, served with mustard marmalade - 455 CZK

Salmon dried in salt and citrus - with yuzu gel, tarragon emulsion, Granny Smith apple, and tapioca - 395 CZK

Foie gras pâté with black truffle - marinated beetroot with thyme, and a red cabbage & redcurrant dressing - 550 CZK

Halibut mousse - with rice chips, pieces of shrimp, pickled ginger and roasted peppers - 550 CZK

Slices of beef tenderloin - with kimchi gel, miso mayonnaise, nasturtium, and bread crumble - 445 CZK

SOUPS

Beef broth with vegetable julienne and beef tail soufflé - 175 CZK

Hokkaido pumpkin cream with pumpkin seed pesto - 175 CZK

SALADS

Nicoise salad with roasted tuna pieces - 485 CZK

Caesar salad with anchovy dressing, roasted bacon, parmesan chips and bread croutons - 395 CZK

with chicken breast - 395 CZK

with grilled shrimps - 465 CZK

MAIN DISHES

Linguini Aglio olio e pepperoncino with roasted prawns, pecorino cheese, parsley pesto and baby spinach leaves - 435 CZK

Sea bass with shrimp sauce - broccoli purée, pickled white radish, sautéed green beans - 755 CZK

Roasted codfish with roasted pumpkin, coriander grounds, butter kale and lemon zest and walnut sauce - 765 CZK

Zander with eggplant-shallot purée - marinated onions, buttered savoy cabbage and tomato vinaigrette - 755 CZK

Fallow deer loin with parsnip puree, roasted chanterelles, roasted celery, juniper sauce and slices of black autumn truffle - 755 CZK

Duck breast with onion purée with raisins - marinated fried celery, roasted hazelnuts, and chervil - 745 CZK

Beef tenderloin steak with caramelized cauliflower purée, wild broccoli, fried potato with truffle mayonnaise, and Albufeira sauce - 795 CZK

Ginger & Fred Dinner Dancing Burger - tender turkey breast baked in truffle butter, 60 days aged Black Angus beef, tomato and onion chutney, roasted foie gras, fries and Waldorf salad - 990 CZK

Confit beef roll with root vegetable sauce with Carlsbad dumpling and cranberry gel - 595 CZK

Semolina gnocchi in cream sauce with porcini mushrooms, shallots, truffles, currants and pecorino cheese - 435 CZK

Vegetarian burger with marinated zucchini, halloumi cheese, beet mayonnaise, fries and Waldorf salad - 445 CZK

CHILDREN'S MENU

Butter fried chicken schnitzel with French fries - 195 CZK

Tomato linguini with cheese - 185 CZK

Slow-roasted slices of beef sirloin with vegetable sauce, with Carlsbad dumpling and cranberry gel - 295 CZK

DESSERTS

Apple compote with lime, cotton candy, white chocolate, apple espuma and mojito jelly - 265 CZK

Raspberry and coconut mousse with burnt meringue, coconut crumble, raspberry sauce and lemon oil - 265 CZK

Chocolate mousse with peanut praline, brownies with Maldonado salt, cherry-clove gel and cherry and elderflower espuma - 265 CZK

Selection of European cheeses with fruit mustard - 295 CZK.

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Amuse Bouche

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STARTER

Shrimp tartare with spring dough cylinder - with smoked crème fraîche, coriander emulsion and salmon caviar

(0.1l Blanc Fumé de Pouilly)

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SOUP

Fish soup - with root vegetables, carp croquette and horseradish foam

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WARM STARTER

Variation of gratinated snails with buttered toast

(0.1l Chardonnay Aligoté, Domaine Faiveley, Bourgogne, France, 2019)

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MAIN COURSE

Grilled plaice - with Jerusalem artichoke purée, fried carrots, chickpeas and caviar sauce

(0.1l Pouilly - Fuissé, AOC Bourgogne, Domaine J. A. Ferret, 2018)

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DESSERT

Caramel glass - chocolate sponge cake, gingerbread espuma, crumble, apple compote, mandarin gel

(0.1l Christmas Fizz - gin, cranberry juice, Prosecco).

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STARTER

Beef tartare with baked blini - with slices of black truffle, confit egg yolk, black caviar and nasturtium leaves

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SOUP

Sauerkraut velouté - with slices of beef tongue, chervil leaves and foie gras fat

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WARM STARTER

Sea bass fillet - with cuttlefish ravioli, buttered fava beans, chestnut and champagne sauce with milk foam

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MAIN COURSE

Grilled veal tenderloin - with lobster meat, fried Jerusalem artichoke, parsnip purée, wild broccoli and Cognac sauce

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DESSERT

Tartlet with lemon cream - poached carambola, jasmine gel and coconut crunch

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Midnight Toast: 0.1l Pommery dry, Royal.

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Amuse Bouche: Scallops with marinated Granny Smith apples, dill and rice chips

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STARTER

Beef tartare with baked blini - with slices of black truffle, confit egg yolk, black caviar and nasturtium leaves

0.1l Neuburg, Sedlák Winery, Velkopavlovicko, CZ

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SOUP

Sauerkraut velouté - with slices of beef tongue, chervil leaves and foie gras fat

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WARM STARTER

Sea bass fillet - with cuttlefish ravioli, buttered fava beans, chestnut and champagne sauce with milk foam

0.1l Riesling Dry, Dr. Loosen Weingut, Mosel, Germany

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MAIN COURSE

Grilled veal tenderloin - with lobster meat, fried Jerusalem artichoke, parsnip purée, wild broccoli and Cognac sauce

0.1l Primitivo Memoria di Mandora, DOC, Italy

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DESSERT

Tartlet with lemon cream - poached carambola, jasmine gel and coconut crunch

0.1l Fleur de D´Artagnan Le Nectar, Côtes de Gascogne, France

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Midnight Toast: 0.1l Pommery dry, Royal.

Groups: restaurants and river cruises listed on Prague Experience welcome groups, and some can tailor menus to suit requirements - contact us for information. Advance reservations are essential.

Allergies/Dietary Requirements: menu items may contain allergens. If you have an allergy or dietary requirement, advise us in 'Special Requests' on the booking form and inform your waiter on arrival.

Prague Experience is updated continuously to ensure information is accurate, however menu items are subject to change without prior notice.