Our steaks are made from matured meat of young bulls and heifers of the CHAROLAIS meet breed. For these steaks, the procedure of dry-aging is used – the meat is ripening for about 4-6 weeks.
400g T-BONE STEAK
It has been named after the dorsal bone in the shape of “T”, which intersects two muscles: the very sirloin and the striploin steak. It belongs to the most popular types of beef.
200g FILLET (TENDERLOIN)
The cut of the sirloin with its very soft and fragile stucture and with minimum of grease. The steak does not have too strong beef smell. It is mostly medium or rare prepared.
300g RIB EYE STEAK (ENTRÊCOTE)
The leader among steaks. The typical for rib section steak is so-called „fat eye“, which the steak is named after. It is the best part of beef.
300g FLANK STEAK (BAVETTE)
Flank steak meat which has an intensively delicious flavour thanks to its marbling. The steak is served filleted.
250g HANGER STEAK (ONGLET)
A kind of meat from the diaphragm muscle. It is situated in front of the sirloin closer to the liver that makes it spicier. This unusual piece of meat belongs to one of the best and delicious types of steak meat.
0,15l Demi glace
0,15l Creamy mushroom
0,15l French sauce
0,15l Cranberry sauce
0,15l Gorgonzola sauce
0,15l Herb butter
0,15l Creamy cognac sauce with green pepper
Side dishes 200g
Grilled vegetables 55,-
Beans in bacon 55,-
Vegetable salad 55,-
French fries 45,-
Fried potatoes 45,-
“Peasant” potatoes with butter and chive 45,-
cucumber - tomato salad 35,-
Pastry basket 35,-
100g Classic steak tartar made from matured beef with fried toast and garlic
80g Carpaccio made from beef tenderloin with lettuce leaves, parmesan and olive oil
60g Bresaola with fresh figs, crunchy lettuce, parmesan cheese, pine nuts and fig balsamic vinegar