Prague Food Festival 2008 - Festival menu

FRIDAY 20.6.2008 - SATURDAY 21.6.2008 - SUNDAY 22.6.2008

1 – BOHEMIA SEKT BAR
- products for PFF 2008

Otakar Žoudlík
2 – HOFFMEISTER, ADA
- Chilled pea soup with ham foam and summer truffle
- Glazed rabbit fillet served on spring carrots and artichokes with rabbit-liver filled ravioli

- Rhubarb compote and sorbet with caramel meringues
3 – FOOD SERVICE MAKRO/ CORINTHIA TOWERS RICKSHAW
FSM
- Tartare from yellowfin tuna
- Grilled Lobster with herb butter
- Chocolate surprise

Corinthia
- Pepper crusted loin of yellow fin tuna served with avocado - tomato salsa and banana chutney
- Green chicken curry with Thai eggplant, bamboo shots and coconut milk, served with jasmine rice
- Orange panna cotta with vanilla sponge
4 – HABÁNSKÉ SKLEPY – Moravian wines
5 – PILSNER URQUELL
6 – PAŘÍŽ, SARAH BERNHARDT
- Roasted Coquille St. Jacques with Cauliflower purée, Caper Sauce and Cumin Velouté
- Pork Filet with Glazed Pork Belly, Lentils Salad and Apple-horseradish Chutney
- Mini dessert Paris
7 – LA FATTORIA – Italian wines
- regions and winery
8 – MATTONI
9 – BIO PRODUCTS
10 – AMBIENTE BRASILEIRO
- Picanha from young Uruguayan bulls seasoned with pure sea salt
- Cupim – grilled hump from Brazilian Zebu bull
- Roasted Uruguayan beef ribs
- Grilled fresh pineapple
11 – CHILDREN´S GOURMET CORNER
12 – PALACE, GOURMET CLUB
- Saffron ravioli stuffed with prawn mixture served in pea cream
- Confité veal cheek served with carrot pure and vermouth-vegetable sauce
- Whipped cottage cheese in orange-tarragon sauce
13 – DŮM VÍNA U ZÁVOJE - French and international wines, cheeses and delicacies
14 – MATTONI
15- ŽOFÍN GARDEN/MLÝNEC
Žofín
- Shrimp&Chipolata Skewer
- BIO Pork Schnitzel with Potato Salad
- Mini Beef Burger
- Mini Chicken Schnitzel Burger
- Pecan Pie with Vanilla Ice-cream

Mlýnec
- Rib Eye Steak with Chalotte Sauce | Grilled Vegetables | Guacamole & Chipotles Salsas
- Tempura Mix - Tuna, Halibut & Salmon, Jalapen~os Salsa & Papaya-Mango Salsa
- Ice chilled Cinnamon Mascarpone Mousse with Li-chi and Fresh Strawberries
16 – AUBERGE de PROVANCE
- Belgian Mussels / Westmalle Triple
- Hand-made truffles (6 kinds) / Lindemans Apple
- Brussels Waffles / Lindemans Cherry
- Langoustine with Tomato & Westmalle-chive sabayon / Westmalle double
- Each food accompanied by a matching 0.5 dcl Belgian beer
17 – U LÍPY
- Hare paté with pear and cranberries
- Bouillabaisse (fish soup)
- Stewed beef roll with rice
- Wild duck breast with rosehip sauce and Karlovy Vary dumplings
- Strawberry dumplings with butter, curd cheese and whipped cream
18 – RADISSON SAS ALCRON, ALCRON
- Rillete of smoked salmon with fennel salad and honey mustard sauce

- Sea Bass pan fried with thyme, eggplant caviar and sun-dried tomatoes oil - Elder tart
19 – OBECNÍ DŮM, FRANCOUZSKÁ REST.
- Ice truffle mousse with grilled St. Jacob
- Ice corn mousse with saffron and roasted chicken leg medallion
- Creamed veal tripes with provencals herbs, home made bread fresh roasted
- Coq au vin on wine with cream potato
- Roasted rib of young bull in rosemary smoke with truffle glace
- Piquant raspberry sorbet with wasabi, served on crushed ice

American bar
Fingers food:
- „Crepes Suzettes“ with beans and marinated tuna, with marinated aubergine and parmasan cheese
- Short basket with Chilli con Carne
- Parma ham with strawberry jelly, melon, mint and strawberry with black pepper
20 – HOLIDAY INN, ESPRIT
- The Royal´s prawn roasted with lime butter, served with grill potatoe, spinach and sweet basil pesto

- The fatback formed in garlic-sage jus, completed the sweet potatoes purée

- The farmer chicken inside of classical French arrangement „Bresse„ cream sauce with corn purée and Parma ham
21 – MAZE PRAGUE
- Lightly smoked salmon with fennel salad, honey and mustard
- Braised pork cheeks with honey and cloves, pomme puree
- Pineapple and chilli shooter
22 – PILSNER URQUELL/U PINKASŮ
- „The best of duck“ with curd cheese-onion spume and toast
- Stewed veal „OSSO BUCO“ sage-flavoured, served with smoked vegetable and potatoes
- Traditional scrambled omelette with cinnamon and raspberry sauce
- Selection of Pinkas' delicacies (pork meat loaf, beer cheese, pickled sausage)
- Freshly smoked hot sausage with sauerkraut and garlic
23 – BACCHUS - French, Chilean and Spanish
24 – GRAND RESTAURANT/REGISTRACE
25 – BELLEVUE/V ZÁTIŠÍ
Bellevue
- Beef „Gravlax“ Marinated in Sarawak Pepper,Rocket Salad, Harissa Oil and Flower of Salt
- Wild Organic Sea Bass Caught by Fishing Line and Organic Wasabi Potato Purée
- Organic Apple Milfeulle with Organic Yogurt Sorbet

V Zátiší
- Arborio Risotto with Porcini Mushrooms and Truffle Oil
- Rack of Lamb Crusted with Violet Mustard and Lavender Crust, Caponata and Basil Foam
- Chocolate Mousse with Fresh Fruits
26 – MONARCH - Tapas, wines and delicacies
- tapas and wines
27 – CAFÉ IMPERIAL/METROPOL CAFÉ
- Goose liver paté with country toast
- Braised veal shoulder with asparagus and Morel sauce
- Mackerel Escabeche
- Duck sausages with Foie Gras , Green lentils with walnut vinaigrette
- Potato škubánky with poppyseed ice cream
28 – TERASA U ZLATÉ STUDNĚ
- Grilled Sea Scallops served on Marinated Cucumber and with a Citrus-Lime Dressing
- Rack of Fallow Deer accompanied by Caramelized Summer Peaches and Roasted Hirataké Mushrooms
- Chocolate-tea Mousse with Almond Waffle and Fresh Fruitbr />
29 – MATTONI
30 – PRAŽSKÁ VODKA
31 – LA PROVENCE
- Duck and rabbit rillettes with crostini and fig chutney
- Tiger prawns with ginger-garlic beurre blanc
- Beef Bourguignon with bacon, mushrooms and shallots
- Lemon tart with raspberries