AppetizersGrilled black pudding with apple and horseradish moussePear carpaccio with arugula, nuts and gorgonzola ice creamTartare of marinated oyster mushrooms, thyme, noriSoupVelvety cauliflower and leek cream with butter toast and green olive oilMain coursesSilesian dumplings with non-meat stuffing and roast sauceHot cabbageBaked radishesCaesar lettuce with croutons and homemade "Parmesan"DessertTart with fried apples and vanilla sauce
Przystawki na zimnoRolada z wędzoną makrelą / cytrusowy serek / czarnuszka / koperTatar ze śledzia / popcorn rozmarynowyPapryczki z domowej zalewy nadziewane podsmażanym na domowej oliwie grzybowej mięsem krabaDania z grillaSzaszłyk z krewetek, brzoskwiń i ananasa z pomarańczowym dipemDorada faszerowana porami sezamowym i zielonym, kambodżańskim pieprzemSałatkaKuskus / ciecierzyca / pomarańcza / granat / miętaDodatkiZiemniak pieczony z sosem z duszonego czosnku z estragonemBagietka pieczona z masłem ziołowymDeserDomowy sernik na palonym maśle i bułce tartejDer Menüpreis beinhaltet nicht die Kosten für die Miete und den Transport des Grills
Starters on the tableKorean-style cucumber saladCrispy farm chicken with peanut sauceBánh mì - Vietnamese pulled duck sandwich in hoi sin sauce and pickled blue cabbage sprinkled with roasted sesame seedsVegan oysterAsian salmon tartareGlazed fried tofu in teriyaki sauce, sprinkled with chivesMain courseRed coconut curry with vegetables, tiger prawns and fresh herbs in accompanied by jasmine riceFor children:Pappardelle in a cream sauce with salmon, zucchini, spinach and parmesan cheeseDessertCoconut tapioca pudding with mango mousse, roasted sesame seeds and kiwi caviar
GRILLGegrillter Lachs mit Erbsen, Pfifferlingen und MinzeoderThunfisch mit grünen Bohnen, sonnengetrockneten Kirschtomaten und ZitronenbuttersauceZander mit Krebshälsen und gebratener ButterGegrilltes GemüseSpieße mit Garnelen, Ananas und ZucchiniBUFFET MIT SNACKS UND BEILAGENAustern mit Schalotten und Weinsauce (2 Stück/Person)Jakobsmuschel-CevicheGarnelen-CocktailHausgemachte NachosHummus mit GranatapfelGuacamoleConcasse - Tomatensauce mit BasilikumFenchelsalat mit Zitrusfrüchten und Anis-DressingGemischte Salate mit klassischem KräuterdressingTabbouleh-SalatDer Menüpreis beinhaltet nicht die Kosten für die Miete und den Transport des Grills
Amuse-bouchePanko duck, roasted apple mousse, cucumber picklesAppetizerBeef sirloin tartare, crispy pancetta, red onion pickles, lovage mayonnaise, parmesanMain courseBeef tenderloin steak, potato baked with gruyère cheese, savoy cabbage with garlic, caramelized carrot, pepper demi glace, boletus powderDessertSticky toffee pudding, salted caramel mousse, caramelized orange, cinnamon crunchAdditional serviceWine pairing 300 ml / per person. Wines carefully selected by the Sommelier, matched to each of the dishes. Wine suggestions will be presented after selecting the menu.extra paid: 140 PLN / per person
Amuse-boucheSt. James mussel, mango salsa, chilli mayonnaise and corianderAppetizerTuna carpaccio, orange, roasted tomato concasse, pickled fennel, leek oilMain courseRoasted octopus, saffron risotto with peas, slow-baked tomato with rosemary, kale, olive oilDessertMeringue, white chocolate cream, strawberry mousse, beetroot crunchy, red fruitsAdditional serviceWine pairing 300 ml / person Wines carefully selected by the Sommelier, matched to each of the dishes. Wine suggestions will be presented after selecting the menu.Extra paid: 140 PLN / per person
Amuse-boucheOyster, grilled pineapple salsa, and smoked mayonnaiseAppetizerRavioli stuffed with ricotta, smoked salmon mousse, sage roasted butterMain courseConfit duck leg, puree of slow roasted celery, stewed leek in white wine, caramelized pear, fired corn, mushroom demi glaceDessertFrench flambéed crepes suzette, orange-caramel sauce, butter crunchy, orange caviarAdditional serviceWine pairing 300 ml / person. Wines carefully selected by the Sommelier, matched to each of the dishes. Wine suggestions will be presented after selecting the menu.Extra paid: 140 PLN / per person
SoupVelvety cream of forest mushrooms with nori chips and smoked creamMain courseFarm duck breast, roasted butter puree, oyster mushroom, kale chips, mushroom demi glace forest mushroom powderorPak choi in tempura, puree on burnt butter, oyster mushroom, kale chips, peanut sauce, forest mushroom powder (vege)Cold appetizers on the tableBelgian sirloin tartare, i.e. with capers, shallots, dijon mustard served with red onion pickles and a piece of grilled breadAsian-style salmon tartare with avocado, chives, cherry tomatoes, a bit of sriracha, wasabi mayon and nori chipsCaramelized beetroot salad on buckwheat honey with arugula, roasted hazelnuts, horseradish mousse and crutons
Appetizer ILettuce with citrus / Koryciński cheese / raisins in rumAppetizer IIShrimp skewers / Zanzibar mango chutneyFirst courseCream of pear and parsley on a decoction of tubers / truffle oil / pine nutsSecond courseSalmon baked on leek / lemon butter puree / lettuce with za'atar / chimichurri sauceDessertWheat / fried plums / halva sauce
AMUSE BOUCHEA surprise from the chefAPPETIZERScallop CevicheSOUPCream of green peas and mint with trout roeMAIN COURSELamb saddle with mushroom mousse, caramelized onions and potato caponataDESSERTGoat cheese panna cotta with figs