GRILLGrilled mackerel with fennel and citrusBeef entrecôteGrilled vegetables with grilled goat cheeseChicken wings in teriyaki sauce with sesame seeds and corianderGrilled pineappleBUFFET WITH COLD ADDITIVESHomemade nachosHummus with pomegranateGuacamoleSpicy cheese salsa with tomatoesClassic cold soup with a quail eggShrimp cocktailCherry tomatoes with mozzarella and balsamic dressingMix of lettuces with a classic herb sauceSAUCESFrench mustardKetchupYoghurt sauce with mintThe price does not include rental and transport of equipment for grill
Dry snacksPuff with mushroom crumble, chanterelles, and cheeseSalmon marinated in gin on a poppy seed cracker with lilac chutneyHerring tartare on pumpernickel breadTartlets with tomato paste and salamiMini beef burger with vegetables and caper relishSweet snacksMango BrowniePanna cotta with fruit mousseMini meringue with fruit and zabaglione cream
AppetizerPotato with quark cheese, radish and chiveSoupBlood soup, apricot, sloeMain courseDuck leg, dumplings, beetrootDessertReconstruction of the St. Martin's Croissant
Beef tartare, flavored mayonnaise, dried yolk and picklesTortellini with black pudding, chicken sauce, spinach, and mushroomsSorrel soup, smoked plum, bacon and quail eggCod, pancetta, black olive, beurre blanc, pak choi, broad beansLamb hip, sweet potato, demi glace, and spinachRicotta cheesecake
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
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 meatGrilled dishesShrimp, salmon and pineapple shashlik with orange dipCod on leeks with sesame paste and green Cambodian pepper sauceAdditivesGrilled potato with roasted garlic sauceBaguette baked with herb butterRomaine lettuce with Caesar sauce and croutonsDessertMascarpone with rosemary and forest fruit mousseThe price does not include transport and rental of the grill
AppetizersHomemade rye breadSmoked curd pasteSmoked lentil pasteSoupGreater Poland borscht made of pickled beetroot with mashed potatoes and homemade XXL pattyMain coursesCauliflower cutlets with wild garlicHasselback potatoes with rosemarySpring lettuce with Caesar sauce and croutons / "Parmesan"DessertGrilled pineapple with cream sauce and African vanilla
AMUSE BOUCHEDried cod with chlorophyllAPPETIZERSmoked deer tartarorBulltrout with pickled onionMAIN COURSECod with fava beans, green beans and butter emulsionMAIN COURSEThinly sliced cooked beef with pork fat with baby beetsorSalmon with sunchoke and cabbage
AppetizersPickled beet tartare with fried Pantano Romanesco tomatoesPeppers baked in mushroom oil stuffedSoupCream of baked pear and parsley with XXL patty with smoked lentilsMain coursesVegan cevapčići with African nutmegPea puree with lovageSalad with parsley oil, Polish pickled cucumbers, and sesameDessertBrownie with chilli and salted peanut butter
APPETIZERRed herring tartare on rösti with sour cream and grated lime skinSOUPDelicate fish soup with cod, salmon, mussels and noodlesMAIN COURSEBoiled calamari with salmon mousse served on spinach with mushrooms and gratin potatoesDESSERTBanana pancakes with roasted almonds and raspberry sauce
APPETIZERSalmon carpaccio marinated with lemon and olive oil with truffles in a green saladINTERVALLemon sherbet with white wine and green pepperMAIN COURSESaltinbocca - slices of marinated chicken breast with capers and sage covered with Italian bacon with gnocchi and carrot spaghetti with flambeed cuatroDESSERTStrawberry mousse in a chocolate basket on a fried apple
APPETIZERGoose carpaccio marinated in red wine served with rucola and grana padano cheese.SALADGoose liver fried in balsamic reduction served with apple sherbetMAIN COURSEDuck confit in honey glaze with charred chili, served on truffle puree and caramelized appleDESSERTWhite chocolate mousse with raspberry sauce on a chocolate cloud