Winter is a good time for venison on a plate, so we have prepared venison specialties for you for the whole December.
The menu traditionally includes a starter, this time two of them. Venison pate with cranberry sauce and deer loin carpaccio. You can warm yourself up with soup, pheasant broth with root vegetables and noodles. The main courses include fried marinated wild boar steak with homemade potato salad, roasted wild boar leg with rosehip sauce and Carlsbad dumplings, fallow deer goulash with fried onion, potato pancakes and Carlsbad dumplings or deer leg roasted in red wine, root vegetables and wild mushrooms with potato croquettes. Do not miss the dessert! The legend among cakes. Sacher cake with whipped cream.
We are open during Christmas holidays, New Year´s Eve and the New Year! From 11 am to midnight. The only exception is Christmas Eve (December 24th), when we are closed.
We look forward to you and wish you a pleasant Advent time and happy holidays!
Traditional pig-slaughtering feast
After pig-slaughtering event, which took place here on October 26, we have prepared a pig-slaughter feast for November! (Except from November 8-11, when St. Martin's menu is available.)
All the pig-slaughtering products we offer come from our home production. The main courses are white pudding (sausage) with sauerkraut and potatoes, barely black pudding with stewed white cabbage and mashed potatoes, pork flank baked in black beer with stewed white cabbage and potato dumplings, pig-slaughtering goulash with onion, chilli pepper and Carlsbad dumplings, pig-slaughtering meat loaf with mashed potatoes and pickles, pork hearts in cream with dumplings or pig-slaughtering plate for two persons. As a starter you can have a brawn, ovary, pate, greaves with lard and onion or pork knuckle with apple horseradish, mustard and bread. We also prepared black pig-slaughtering soup and ovary soup.
We look forward to your visit!
October is here so we have prepared for you a special offer full of autumn colors and ingredients typical for this period. You can look forward to trying these meals.
For a starter you can choose from fine duck liver pâte with cranberries, bacon crumb and toasted baguette or autumn scrambled mushrooms with onion and bread. Pumpkin cream soup with roasted sunflower seeds and garlic croutons should not be missed. The main courses include roast duck breast with bone in Port wine and autumn vegetables, mashed potatoes with butter, filled pork tenderloin on barley risotto with mushrooms and chanterelles topped with red wine reduction and roast beef navel with smoked salt and rosemary, pumpkin ragout and zucchini and mashed potatoes with onion. If you try a dessert, it will be like from grandma. Homemade plum buns sprinkled with sugar.
Traditional Bavarian specialties, beer, pretzels... This is one of the top events in Čáp every year. This cuisine is historically so similar to the Czech cuisine and very popular worldwide. What have we prepared for you this month?
This September you can enjoy Bavarian sausages prepared specially for our pub by a butcher from veal and pork meat, fried pork chop with mushroom sauce or grilled pork knuckle with honey cabbage and gruibe dumplings. As a starter we have prepared Bavarian sausage salad or Bavarian liver cheese with mustard. You also can not miss a creamy garlic soup and Bavarian muffins with plum jam and homemade whipped cream.
Since our customers, in addition to „svíčková“ and goulash, also prefer steak tartare, we have decided to extend the offer of steaks tartare in a big way for you this month. So the Tartare fest is taking place at Čáp during the whole July!
You can choose from seven juicy tartare steaks. Čáp’s beef tartare and Tartare of mature beer cheeses, which you usually find in our classic meals menu. The next are Belgian tartare with gran moravia cheese and Belgian fries, French tartare with pickles, Dijon mustard and garlic toast, Veal tartare with truffle oil, quail egg and gran moravia cheese, Salmon tartare with apples, créme fraiche and toast and superb vegetarian Beetroot tartare with goat cheese, balsamico and toast.
WHOLE ROAST DUCK IN A ROASTING PAN
Enjoy an excellent lunch or dinner with your family or friends!
A whole roast duck, served in an enamel roasting pan, with a variety of bread, potato and Karlsbad dumplings, and a variation of white and red cabbage awaits you.
Then you just need to order a pint of Pilsner Urquell tank beer and a perfect gastronomic experience is guaranteed.
All this for up to four people at U Čápa beerhouse for
The price includes:
Whole roast duck (2200 g)
Four portions of three kinds of dumplings
Four portions of two kinds of cabbage