GrillTurkey skewers / pepper / onionGrilled farm chicken in Provencal spicesShashlik with shrimpGrill mix - seafoodGrilled entrecoteGrilled troutHalloumi cheeseTofuAdditivesGrilled young potatoesGrilled vegetables (pepper, eggplant, zucchini)Grilled asparagusGrilled portobellomushroomsGrilled marinated oyster mushroomsSaladsSpring salad with young cabbageVegetable salad - lettuce mix / vinaigrette / tomato / cucumber / onion / ParmesanSaucesBarbecue sauceKetchupGarlic sauceTatar sauceThousand Island sauceTomato sauceCheese sauceThe menu price does not include the cost of renting and transporting the grill
AppetizerSnails baked in shells with herb butter and garlic, served on a mix of wild plants with chives oilSoupOnion soup with Parmesan cheese and toastMain courseFrog legs fried in butter with parsley, garlic and jägermeister with baby potatoes and chive aioliDessertShu cookie, dacquoise mousse, white chocolate crumble, red wine mulled ice cream
Cold appetizersRoulade with smoked mackerel / citrus cheese / black cumin / dillHerring tartare / rosemary popcornHome-made pickle peppers stuffed with crab meat fried in homemade olive oilGrillShrimp, peach, and pineapple shashlik with orange dipSea bream stuffed with sesame leeks and green Cambodian pepperSaladCouscous / chickpeas / orange / pomegranate / mintAdditivesBaked potato with stewed garlic and tarragon sauceBaguette baked with herb butterDessertHomemade cheesecake with roasted butter and breadcrumbsThe menu price does not include the cost of renting and transporting the grill
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
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
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
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
Belgian-style beef tartare served with crispy parmesan cheeseToast with pulled beef cheek and pickled cucumberPatties with roast duck and applesSauerkraut pancakes with sour cream and herringGyoza dumplings with shrimp stuffing and sweet-chilli sauceBeef chops with tzatziki sauceFried dumplings with duck, dark porter beer based sauceAsian salmon tartare, nori chips, and crispy pankoBaked carrots, glazed with Teriyaki sauce, with umami mayonnaise and roasted sesameNew York cheesecake with a base of butter cookies, lemon cream and passion fruitCoconut tapioca pudding with mango mousseWhite chocolate mousse with meringue flakes, strawberry sauce and red fruits
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