SnacksFalafel / garlic sauceMarinated duck / carrot puree / gingerMini beef kofta / yoghurt and mint sauceGrain toast / french pâté / red onion confitureBlack pudding / goat cheese / granny smith chutneyBaked sweet potatoes / vegan cottage cheese / pickled radishSweetsPastéis de nata cookiesMini tart / white chocolate / pistachios / raspberriesMini dacquoise / dates / nuts / meringueGrill menu - 130 g of each type / per personChicken souvlakiMarinated roast beef with rosemaryCured pork neckSalmon in curlers with fennelorTrout with butter and dillGrilled pepper / burrata / olive oilAdditivesBaked potatoes / gzik / spring onionsTzatzikiGrain baguette / herb butterSalad mix / fresh vegetables / French dressingDer 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
PrzystawkaMini ptysie z wędzonym jesiotrem i majonezem buraczanymZupaKrem z krewetekDanie głównePolędwica wołowa z ziemniakami truflowymi, sosem demi glace i selekcją kiszonych warzywDeserSzkło jadalne z musem z pikantnego mascarponeBufet Finger FoodTapenada z oliwek / Sałatka z granatem i wędzoną kaczkąWędzone jaja przepiorczeKrewetki z salsą cytrusowąTatar wołowy z sosem ponzuPieczywo własnego wypieku
Amuse boucheOysters / cucumber granita with dill / lemon granita with red pepper / grapefruit granita with rosemarycold appetizerCarpaccio of scallops with with apple mousse / dill / roe / dill oilWarm appetizerFoie gras ried and flambéed whiskey / mashed potatoes and gorgonzola / almonds / blueberryFirst dishRavioli with liquid yolk / ricotta / truffles in a sauce of roasted butterMain courseVeal tenderloin with sweet potato puree / porto sauce / sageDessertRose dessert / baked plums / raspberries / blueberry powder
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
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
AppetizerPotato with quark cheese, radish and chiveSoupBlood soup, apricot, sloeMain courseDuck leg, dumplings, beetrootDessertReconstruction of the St. Martin's Croissant
KALTES BUFFETOriginal griechischer SalatGazpachoSalat mit Couscous, Petersilie, Zitrone und MinzeTzatzikiBrotGRILLGegrillter Schweinenacken mit KräutermarinadeSchweinerippchen in BBQ-SauceGarnelen-Paprika-SpießeHähnchen in Joghurtmarinade mit KnoblauchGegrillte Auberginen und Zucchini in Kräutersauce mit ChiliGegrillte Ananas mit Honig und MinzeDESSERTSTörtchen mit Zitronenmousse und MeringueEthon mess mit roten FrüchtenIm Menüpreis sind die Kosten für die Miete und den Transport des Grills nicht enthalten
KALTES BUFFETOriginal griechischer SalatGazpachokalte Gurken-Avocado-SuppeSalat mit Meeresfrüchten - Calamari, Oktopus und GarnelenSalat mit Couscous, Petersilie, Zitrone und MinzeGegrillter Spargel mit Haloumi-KäseTzatzikiBrotGRILLGegrillter Oktopus mit KräutermarinadeRoastbeefsteak mit BBQ-SauceGarnelen-Paprika-SpießeHähnchen in Joghurtmarinade mit KnoblauchLammfleischbällchen mit Kreuzkümmel und NigellaGegrillte Aubergine und Zucchini in Kräuter-Chili-SauceGegrillte Ananas mit Honig und MinzeDESSERTSTörtchen mit Zitronenmousse und MeringueEton-Mess mit roten FrüchtenWeißes Schokoladenmousse mit MangosauceIm Menüpreis sind die Kosten für die Miete und den Transport des Grills nicht enthalten
AppetizersSpinach and dill spinach roulade with smoked octopus and mackerel paste / citrus cheese / walnutsHerring tartare with Pantano Romanesco tomatoes / rosemary popcornPeppers baked in mushroom oil stuffed with crab meatSoupThai with coconut milk and lemongrass with shrimp demi-glace sauceMain coursesCod on leeks with green Cambodian pepper sauceHasselback potato with roasted garlic sauceRomaine lettuce with Caesar sauce and croutonsDessertMascarpone with rosemary and fruit mousse