STARTERVeal legs and 2 shots of vodka (Medusa with binoculars)APPETIZERKawior na cebuli z musztardą i listkami majeranku (Blood sausage)SOUPTripe Warsaw style with chicken and meatballsMAIN COURSEMeatloaf with groats and beetrootDESSERTChocolate brick
APPETIZERGoose pâté, cranberry, apricot in bison grass vodka, burnt challahSOUPWhite borscht with veal, horseradish, asparagus and quail eggMAIN COURSEZander in crayfish sauce with lemon puree and green vegetablesDESSERTPaskha with hemp and honey
Program1. Overview of gluten-free flours, gluten substitutes in bread and the necessary tools.2. Preparation of dough using instant yeast and discussion of the kneading technique.3. Rising (60 minutes). Preparation of bread additives - while rising, e.g. vegan dairy: butter, cottage cheese.4. Bake (50 minutes). During the baking of bread, we can start the leaven and discuss the procedure (if the customer is interested in this step).As part of the course, the client receives: a bread proofing basket, a sourdough starter, flour for further sourdough work and a book "Misa Mocy 2", with instructions for baking sourdough bread and instant yeast.
SoupVelvety borscht of baked beetroot with mushrooms and homemade dumplings with sauerkraut and mushroomsorCream of forest mushrooms with sour cream and baked potatoMain courseFried carp with potatoes in an emulsion with dill and pickled cabbageCold starters at the tableRoasted beetroot salad with roasted sunflower seeds, apple and honeyGreek-style fish (fried cod in a crispy coating with root vegetables and tomatoes)Chopped sirloin tartare with pickled caper and mustard, butter and breadHerring marinated with onion and olive oilTart with apples
Christmas Eve supper ServedStarterHomemade sourdough bread and butter in two flavorsAmuse - BoucheSurprise from ChefSoupVelvety red borscht with apple and homemade mushroom dumplings (borscht will be poured in front of guests)orAromatic mushroom broth with mushroom dumplings with sauerkraut, fried mushrooms, mushroom foam, parsley powderMain courseFried carp in crispy herb coating (or sea bream - to choose from) with wine sauce (served in front of guests) and chive oil, served with potatoes in butter emulsion with dill and homemade sauerkrautorTrout fried in butter (or carp in crispy herb coating), spicy zucchini pancakes, potato gratin, herb sauceDessertBrioche fried in butter, served warm with plum jam and vanilla ice creamorRaspberry soufflé and vanilla ice creamAdditional options - dishes for the following holidaysDuck stuffed with apples and cranberry sauce (to be baked, or the chef can bake it)Marinated herring with onion and appleGreek fishRoasted beetroot salad with roasted sunflower seeds and appleDumplings with cabbage and mushroomsCroquettes with cabbage and mushroomsCold meats baked in aromatic herbs (pork loin, pork neck, turkey breast)Homemade pickles (cucumber, pepper, mushrooms)Apple tart with crumbleChocolate cake with Kamchatka berry creamThe price of the above set (additional options) is 300 PLN / person
Christmas Eve Supper ServedAppetizersHerring in several waysCabbage with peasSoupBorscht with dumplingsMain course IDumplings with cabbageorDumplings with potato and cottage cheeseMain course IIBaked carpAdditivesVegetable SaladDessertApple pieAdditional options - dishes for the following holidaysDuck marinated and ready to bakePumpkin tartMushroom tartChicken liver pate with dried tomatoesTiramisuThe price of the above set (additional options) - PLN 150 / person
ADULT MENU ( 180 PLN / person )AppetizerSourdough bread with gzik, marinated radish and wild herbsSoupVichyssoise - french leek creamMain courseBeef stripe with fired potatoes, glazed young carrots, demi glace sauceDessertYoghurt steamed with spring fruits and meringueCHILDREN'S MENU ( 80 PLN / person )SoupBeef broth with dumplingsMain courseCorn chicken breast with young carrots, potato puree and early vegetablesDessertYoghurt steamed with spring fruits and meringue
TO START WITHSmoked fish canapesSalmon and dill bliniHalibut with pumpernickelTrout with cucumber and red caviarAPPETIZER 1Herring with onion and linseed oilAPPETIZER 2Tatar Warsaw style with smoked spratMAIN COURSETenderloin and sweetbreads, scorzonera, beans with winter savory and mushroomsDESSERTEclaire with coffee creme
AppetizerHomemade bread with herb butterSmoked Beef Tartare with classic side dishes, dijon sauce, chive mayonnaise and truffle powderCod brandade with chives, leek sauce and salmon roeSoupŻurek (sour soup) on smoked ribs with quail egg, bacon crisp and creamy potatoes with garlicMain courseConfit duck leg in citrus with traditional French casserole potato, wine sauce and vegetables in butter emulsionDessertCruller with cottage cheese cream and roasted pistachiosChallah mousse with raspberry sauce, spinach sponge cake and pine shoot syrup
AppetizerAsparagus with serrano ham and sous vide eggsSoupCauliflower cream with hazelnuts and cocoaMain CourseDuck breast with roasted endive, orange and saffron sauce and celery puréeDessertMeringue with chantilly creme, strawberries and fresh mintKids MenuSoupTomato soup with mozarella, basil and olive oilMain CourseFree range chicken breast with baby carrots, asparagus and peas with a honey glazeDessertMeringue with chantilly creme, strawberries and fresh mint
Amuse boucheHerring selectionAppetizerBeef tartare with pickles, herbs and vodka emulsionSoupŻurek (sour soup in the old Polish style)Main courseConfit duck leg / red cabbage with cherries / demi glace sauce / handmade dumplings / kale chipsDessertCheesecake with salted caramel and nuts
Dishes to share:Herring from the North Sea with roe, apple and apple mayonnaiseBaltic herring with red onion jam and spicesSmoked sturgeon with horseradish on cucumber saladTraditional Polish Vegetable SaladStuffed fish, in jellyMushrooms in creamŁazanki (special pasta) with poppy seeds and raisinsWheat with honey and dried fruit and nutsPicklesDishes served individually:SOUPBeetroot soup with traditional dumplingsI Main CourseDumplings with mushrooms and hazelnuts in bread acid with dried fruits and black cuminII Main CourseCarp fillets with horseradish puree and beetrootsDedicated children's menu to be agreedAt a larger reception - the price to be agreed
AppetizersHerring Dutch Matjas with caramelized onion and herb mayonnaiseGreek style fish - cod baked in a roasted carrot emulsionSour cabbage with wild boar and dried plumDuck RilletteSoupRed borscht with mushroom dumplingsorSoup with white sausageMain courseRoast veal with roasted sweet potatoes, caramelized vegetables, and red wine sauceorSalmon in butter with mashed potatoes and caramelized vegetables with citrus vinaigretteDessertChristmas apple pie with vanilla ice creamorCrème brûlée with fruit