In the beginningGazpacho with tartare - gazpacho in a glass, crispy focaccia, beef tartarePlatesTomatoes with labneh - tomatoes from the fire, creamy labneh yogurt and fresh marjoramHummus with broad beans - creamy hummus, boiled broad beans, pine nutsEggplant with nuts - eggplant from the fire, peanut sauce, spicy oilGinger patisons - yellow grilled patisons, fresh ginger, pecorino sheep cheeseFocaccia - fresh focaccia, olive oilGrillGrilled lamb and apricot chutneyEntrecote steak with chimichurri sauceWild prawns with pico de galloLettuce and blackberries - fresh lettuces, blackberries, currant dressingSpuds and cottage cheese with chive - potatoes, creamy cottage cheese and black garlicDessertGooseberry with meringue - meringue, whipped cream, gooseberryThe menu price does not include the cost of renting and transporting the grill
GrillRoast beef steaksRoasted sea bass from chimichurriPork steaks from the złotnicka pigKorean-style ribs with sesame seedsKofty - minced meat skewersTeryiaki and honey chickenMini burgers with pulled porkClassic mini burgers with beefHasselback potatoesSalads and additivesGrilled vegetablesTzatzikiSalad with arugula, coriander and tomatoesArmenian breadThe menu price does not include the cost of renting and transporting the grill
SoupFluffy mushroom cappuccino with mint foam and cinnamon barkMain courseSaddle of lamb served with truffle puree and young carrots with hare sorrelorHalibut confit in herb coating with nuts with a composition of carrot puree and pak choi cabbageDessertRed velvet cheesecake with chocolate slateCold buffetSeasonal cheese and cold cuts boards with quince and cranberry jam sprinkled with buckwheat popcorn and lard powderTiger prawn tartare, lime, crema fraîche, and caviarVegetable muffin with mustard dressing with the addition of black garlic composition of aramanthus micro leaves
GrillBeef steak with boneSalmon trout fillet in Polish herbsPoultry burger with pepper salsaCold dishesCrunchy lettuce with croutons, avocado paste and tomato pasteBoards of Italian and Spanish cheeses and cold meatsMini salads with roasted pumpkin and chivesGarlic butter, spicy butter, lemon mint butterFresh and grilled breadThe menu price does not include the cost of renting and transporting the grill
Pike caviar in kohlrabi / apple patte / marinated turnip slice in pine syrupVenison tartare in the bone / beet reduction / mustard dijon / pickled mushrooms / pickled mustard / hare sorrelBeef cheek sous - vide in red wine / mashed potatoes with horseradish / demi glace sauce with pear and dill / endive in citrus mortarSmoked goose / challah / pickled mustard / freeze-dried tomatoes / red onion pasteRoasted pumpkin / Serrano ham / honey / mintChocolate cake / sparkling fruit(As a goodbye, the guests are given a portion of beef marrow butter)The tasting menu is created on the basis of regional products, inspired by the poetry of Józef Jeżowski's “ Zabawy ziemiańskie”. The menu will be accompanied by part of the poem as an introduction to the theme of the dinner.„Dobra bywa pieczenia górna w tłustym wole,Także gąska pieczona, a kapłon w rosole,I świeża sztuka mięsa, albo cielęcina,Głowizna z chrzanem smaczna, z koprem jagnięcina,Prosię tłuste pieczone, słonina w jarzynie,W grochu; nie myśli drugi nigdy o zwierzynie,O rybę zawsze łacno, gdy sadzawki w domu,Ma dla swojej potrzeby i może dać komu...”
SoupBrothorCream soup made of seasonal vegetablesMain course2 positions to choose from:Classic breaded pork loinGrilled chicken breast with mozzarella and thymePork neck slowly baked in its own saucePork roulade with spinach and cheeseBaked chicken leg in BBQ sauceAdditives2 positions to choose from:Root vegetables in honeyCouscous porridge with herbsMashed potatoBaked potatoesRice with green peasKopytka (Polish potato dumplings)Salads2 positions to choose from:Fried cabbageBeets with onionVegetables in breadcrumbsCelery with nuts and mayonnaisePickled cucumber saladWhite cabbage and parsley saladColeslaw
