La Finestra presents: Meat
What we will cook / List of Wines
Pasta all amatriciana
Guinea-fowl supreme with baked carrot, tuffle sauce
Family style steak - veal rib eye, T-bone from Piemonte, lamb chops and seasonal vegetable as a side dish
3 950 Kč including VAT per person
With the chef Tomáš Juřík we have already introduced you the secret of perfectly prepared fish and seafood. And now we invite you to the even more interesting and favourited topic - the meat! And Tomáš will show you how to bring meat into the gastronomical heaven. Besides crostini, you will have a chance to taste following - homemade pasta all´amatriciana, Guinea fowl supreme with truffle sauce. The menu will be crowned with the selection of marvelous dry-aged steaks - veal rib eye or T-bone from Piemonte. We do not forget to please also the lovers of lamb - we will offer also lamb chops. We can not wait until we taste this menu. What about you? Join us!
His cooking experience began at the restaurant Pastacaffe Tonino Lamborghini (Ambiente Group), where he worked for one year. He followed this with a stint at La Degustation Boheme Bourgeoise. He expanded his experience by one month fellowship at New York's restaurant Avoca, which was the holder of two Michelin stars. And now Tomas is a chef in La Finestra restaurant.
Other courses from this lecturer
No other cooking lessons are currently scheduled