Chef recommends

Ristorante Rialto Brno News Chef recommends

Soup

Creamy Soup of Bear’s Garlic with Celeriac Straw 80,–

Starters

Asparagus Gratin in Parma Ham with Holland Sauce 150,–

Main course

Linguine with Bear’s Garlic Sauce and Grilled Gambas 230,–
Veal Carré Steak with Asparagus Ragout and Smashed Potatoes 490,–

Dessert

Pistachio Panna Cotta with Asparagus Sabayon 90,–
Variant in the Form of Five – Course Tasting Menu 730,–

Offer of Wines at a Reduced Price

Pinot Grigio „Castel Ringberg“ DOC 2010, Elena Walch, Alto Adige 665,–
Le Serre Nuove Bolgheri Rosso DOC 2007, Tenuta dell´ Ornellaia, Toscana 1330,–