StarterMild seaweed wakame salad (with rice vinegar and sesame oil)orSpicy kimchi salad (sauerkraut with carrots and leek)AppetizerTuna tats poured with ponzu sauce and sprinkled with sesame seedsSoupMiso (soup based on fermented soybean paste with seaweed and tofu)Sushi 12 pieces / person4× futomaki philadelphia (salmon, lettuce, avocado, cucumber, cream cheese)4× california with tempura shrimp wrapped in salmon4× california with roasted salmon and peachWarm courseBulgogi beef (thinly sliced beef grilled with leek and carrots in bulgogi sauce)
Appetizer IGoat cheese from Jakubów - cheese in two versions: mousse and balls surrounded in finely chopped green apple, served on a beetroot carpaccioAppetizer IIZatorska goose - marinated goose breast, mushroom aioli, as a warm addition: small confit goose croquettesFish main courseKłodzki trout - fried trout fillet, crayfish necks, celeryMeat main courseZłotnicka pork - in two versions: slow-baked bacon and slow-cooked pork, as an addition: horseradish puree, Jerusalem artichokeDessertHoney from Grębków - honey cake, honey gel, honey comb (crunchy pieces of honey)
6 course menu prepared on the basis of ingredients available on a given day with wine pairing. For each dish, guests receive a glass of wine specially selected by Chef.During booking, please provide diet restrictions to be considered by Chef when planning the menu.