Broccoli with sesame sauce and pankoBaked carrots with miso sauceGravlax salmon with avocado mousseHokkaido pumpkin cream on coconut milkBeef kofts with tzatzikiRisotto with porcini mushroomsTartlets with lemon cream and fruitWhite chocolate mousse with shortbread and orange jamW przypadku rezerwacji przyjęcia powyżej 14 osób ceny kształtują się następująco:od 15 do 24 osób - 200 zł/ospowyżej 25 osób - 140 zł/os
Shrimps with mango sauceRoast beef with truffle sauceBroccoli with sesame sauce and pankoBaked carrots with miso sauceGravlax salmon with avocado mousseHokkaido pumpkin cream on coconut milkBeef kofts with tzatzikiRisotto with porcini mushroomsTartlets with lemon cream and fruitWhite chocolate mousse with shortbread and orange jamW przypadku rezerwacji przyjęcia powyżej 14 osób ceny kształtują się następująco:od 15 do 24 osób - 233 zł/ospowyżej 25 osób - 160 zł/os
Served appetizersColorful tomatoes with roasted Korycin cheese, caramelized shallots and roasted pine nutsVeal pate with pickled red onions and thyme cranberriesServed soupDuck broth with draught noodles, cherry tomatoes and chivesServed main courseDuck leg with potato gratin, portobello mushroom and a sauce of bison grass and raspberriesServed dessertBrownie with salted caramel and mousse of blackcurrantAppetizers and desserts buffetDutch herring with potato salad, marinated mustard and homemade picklesBreaded oyster mushrooms with curry mayonnaise and homemade picklesGarden salads with chicken breast, chorizo, capers and dijon sauceBeef tartare with lovage mayonnaise, quail egg and shimeij mushroomsBeet tartare with sun-dried tomato, sunflower seeds and arugula (vegan)White chocolate cheesecake with mango sauceChallah mousse with pine shoot syrupHot buffetBeef cheek with potato purèe with curry cabbage, fresh cilantro and cherry sauceRavioli with steppe mushroom in truffle emulsion with parmesan and chivesLive cooking stationGnocchi with beef, baby tomatoes, spinach and parmesan cheeseBlack dumplings with shrimps with wakame salad and sour-sweet sauceBao bun with tofu in sweet-sour sauce with vegetables (vege)BeveragesCarbonated beveragesFruit juicesStill water in carafes with lemon and mintSparkling water in bottlesFlavored lemonadeAlcohol serviceCoolers with iceCoffee ServiceCoffeeTea selectionMilk, lemon, sugarCoffee machineGiven price per person applies to a wedding reception for 100 people. In case of a different number of guests, the price is determined individually.There is a possibility to order the menu only. The price without beverages is 687 PLN/person if there are 100 guests.
Cold appetizersHummus with botvin and fresh vegetablesMuhammara - Pepper paste with nuts and pomegranate molassesBaked eggplant with anchoviesMini-cakes with herbal curd and Kalamata-OliveSalad mix with dressingPita, baguette, olive oilHot appetizersSamosa with mutton and raita saucePadron peppersPatatas bravas with aioliMain coursePaella with chickenorVegetarian paellaDessertDulce de Leche cheesecake
SoupMushroom cream soup with trufflesFinger foodTartlets with gravlax salmonSandwich with herring, apple, horseradish and caramelized onionsSlow roast beef with mustard sauceDuck breast marinated in oranges and thyme with cranberriesBaked celery with gingerbread sauceCaramelized carrots with plum mayonnaise, marjoram and nutsTurkey roulade with pistachios and dried fruitBaked dumplings with sauerkraut (cabbage) and mushroomsDessertBaked apple tartlets in cinnamonGingerbread brownie with mascarpone cream
Menu of cold appetizers from chef Michał SochaSAVORY APPETIZERSMini burger with crispy chicken, pickled carrotsKofta with yoghurt sauceWaffle with cottage cheese, avocado and corianderPuff pastry with turkey in hoisin sauceBruschetta with chorizo SWEET APPETIZERSMini meringues with passion fruit cream and fruitChocolate mousse with raspberriesPowyższe menu nie jest przygotowywane w kuchni Klienta, a jest dostarczane przez chefa przed przyjęciem
PARTY PREMIUM menu with cold appetizers from chef Michał SochaSAVORY APPETIZERSShrimp in tempura with mangoOyster (fine de claire) with grapefruit and cucumber salsaTuna tartare, leek, sesame, wakameMini burger with crispy chicken, pickled carrotsKofta with yoghurt sauceWaffle with cottage cheese, avocado and corianderPuff pastry with turkey in hoisin sauceBruschetta with chorizoSWEET APPETIZERSMini meringues with passion fruit cream and fruitChocolate mousse with raspberriesThe above menu is not prepared in the client's kitchen, but is delivered by the chef before the party
APPETIZERVenison tartar with red pine mushroom and bison grassSOUPPheasant broth with dumplingsMAIN COURSETruffle and mushroom risotto with wild boar and Emilgrana cheeseDESSERTBoletus panna cotta with white chocolate and juniper
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
STARTEROyster shot with quail egg yolk, spring onions, sake and ponzu sauceAPPETIZERScallops with mango, chilli, purslane and corianderMAIN COURSE 1Curry shrimp in coconut milk with water spinachMAIN COURSE 2Tuna marinated in citrus juice with jasmine rice, fruit salsa and oyster sauceDESSERTMacadamia nut creme
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
Dishes on a tableCOCTAIL PARTY BUFFETHummus in three flavors with crunchy vegetables and olive oilBaked aubergine with almonds, yogurt and salsa from herbsCaramelized pear with goat cheese and rucola moussePate chicken with sour cream on butter breadProsciutto di parma with creme fraiche and melonRillette of smoked trout with cucumber and lemon oilDutch herring with marinated plum, plum vinegar and flaxseed chipSWEET BUFFETChocolate mousse with forest fruits and sea saltChia mango pudding with yogurt and almonds
Cold appetizersHummus with botvin and fresh vegetablesMuhammara - Pepper paste with nuts and pomegranate molassesBaked eggplant with anchoviesMini-cakes with herbal curd and Kalamata-OliveSalad mix with dressingPita, baguette, olive oilHot appetizersSamosa with mutton and raita saucePadron peppersPatatas bravas with aioliMain coursePaella with chickenorVegetarian paellaDessertDulce de Leche cheesecake