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
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
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.
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
SoupDelicate potato cream, herb oil, crispy sunflower seeds with baconOn the tablePork tenderloin in Schwarzwald hamGlazed chicken supremeRoasted neck 5 flavorsChorizo salmonSidesHasselback potatoes with herb salsaSweet potatos with okrasa and thymeGnocchi in mushroom sauce with lovageSaladMizeria of baby cucumbersCaramelized carrot in sesame seedsWhite cabbage saladSour pickles in honey and dill
AppetizerTartare of beef tenderloin or roe deer served with pickled onions, dijon mustard, chopped tarragon, caramelized hazelnuts and mayonnaise flavored with home-made smoked bacon served with a slice of artisanal wholemeal breadSoupRoyal broth with homemade egg noodles, vegetables, chopped parsleyorTripe soup with wheat bunorPeppery goulash soupMain courseStuffed beef scions in dark sauce with dried mushrooms served on roasted buckwheat groats and with pickled cucumberDessertHomemade apple pie with whipped cream and a scoop of vanilla ice cream
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
Amuse-boucheMarinated herring, apple mousse, caramelized red onion, currantAppetizer IDumpling with stuffing of baked potatoes and cottage cheese with marjoram and burnt butterAppetizer IIBeef tartare with lovage sauce, horseradish mousse and amber cheese chipsSoupDuck broth with lovage and homemade noodlesMain courseDuck breast, wine and cranberry sauce, parsley puree with bryndzaDessertCheesecake with halva glaze and forest fruit sauce
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
SOUPBeetroot cream with goat cheese and roasted nigella seedsMAIN COURSEDuck breast sous vide, Mousseline puree with baby cabbage, baby vegetables, brown butterDESSERTChocolate mousse with ginger cherries
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
