Scallops with dill oil and salmon roeBeef tartar with boletus powder and truffleSlices of a duck breast with orange and thyme jam and raspberry powderSmoked eel in horseradish mousse with appleBeetroot with baked goat cheese and elderberry syrupLeek boiled with a crayfish emulsionMango in tempura with sweet and sour saucePork bacon in plum sauceCocks / other mushrooms in a peach emulsionCaramelized sauerkraut with marjoram and chorizo oilShot with colorless tomato juice and mozzarellaShot with mango and cardamomPumpkin panna cotta with a caramel chipTruffles with juniper notesTartlets with lemon mousse and meringue
COLD BUFFETReal greek lettuceGazpachoSalad with couscous, parsley, lemon and mintTzatzikiBreadGRILLGrilled pork neck with herb marinadePork ribs in BBQ sauceShrimp and chilli skewersChicken in yogurt marinade with garlicGrilled eggplant and zucchini in a herb sauce with chilliGrilled pineapple with honey and mintDESSERTSTartlets with lemon mousse and meringueEthon mess with red fruitsThe menu price does not include the cost of renting and transporting the grill
COLD BUFFETReal Greek LettuceGazpachoCucumber and avocado cold soupSalad with seafood - calamari, octopus and shrimpsSalad with couscous, parsley, lemon and mintGrilled asparagus with haloumi cheeseTzatzikiBreadGRILLGrilled octopus with herb marinadeRoast beef steak with BBQ sauceShrimp and pepper skewersChicken in yogurt marinade with garlicLamb's kofta with cumin and black cuminGrilled eggplant and zucchini in a herb sauce with chiliGrilled pineapple with honey and mintDESSERTSTartlets with lemon mousse and meringueEton mess with red fruitsWhite chocolate mousse with mango sauceThe menu price does not include the cost of renting and transporting the grill
Amuse boucheDried strawberries with horseradish mousse and tincture "Poranna Rosa" from Karol MajewskiAppetizer ISmoked half with mayonnaise made from burned hayAppetizer IIBeef sirloin tartar with boletus cream and trufflesSoupHomemade borsch with dumplings with apple and thymeMain courseLamb chops fried in hay with sorrel emulsion and pear chutneyDessertLavender cheese cake with halva topping
Cold appetizerSwordfish carpaccio with rosemary / grapefruit / red pepperWarm AppetizerFired octopus with lemon balm pesto and paprika mousseSoupTransparent tomato soup with roasted apple / mozzarella / basil oilMAIN COURSESquid stuffed with black risotto in tomato sauceDessertSummer tiramisu with citrus and limoncello
SoupSour and spicy soup with sauerkraut juice and coriander oilcold appetizerMarinated tofu with peas / sorrel / sesame oil and gingerWarm appetizerWon ton with smoked eel and chivesMAIN COURSESmoked bacon in jasmine with apple muse and whiskeyDessertPuff pastry with lime and ginger cream and salted caramel
appetizerSalmon sous vide 48 degrees / cucumber compressed / cucumber foam / apple and mustard sorbet / mayonnaisesoupCream of cauliflower / pork cheek in black sesame seeds / asiet with cauliflower / oliveCream of cauliflower / pork cheek in black sesame seeds / asiet with cauliflower / olivePork tenderloin in green moss / carrot mousse with tarragon / coated kaszanka / pickled onionsdessertSalted caramel / cream / white chocolate powder / roasted hazelnuts
Amuse boucheOysters / cucumber granita with vodka / grapefruit granita with martini and rosemary / lemon granita with lambic beer and red peppercold appetizerCarpaccio of scallops with fennel-apple mousse / tarragon / dill and pickled Jerusalem artichokeWarm appetizerFoie gras for mashed potatoes and gorgonzola with almonds / blueberries / cognacFirst dishRavioli with liquid yolk / ricotta / truffles in a sauce of roasted butterMain courseVeal tenderloin with sweet potato puree / porto sauce / sage powderDessertRose panna cotta with roasted plums / raspberry powder
