Appetizer IPate of goose with truffle / cranberry and challahAppetizer IITartar with sea trout / pickles and oyster sauceSoupThai seafood soup on coconut milk with coriander and chervilMain courseSirloin of a simmental one-year-old bull slow roasted with truffle risotto / beetroot demiglas / bison grass and roasted black cuminDessertFrozen forest fruits in hot white chocolate with juniper
AppetizerAsparagus with serrano ham and sous vide eggsSOUPCauliflower cream with hazelnuts and cocoaMain courseDuck breast with roasted endive, orange and saffron sauce and celery puréeDessertMeringue with chantilly creme, strawberries and fresh mintKids MenuSoupTomato soup with mozarella, basil and olive oilMain CourseFree range chicken breast with baby carrots, asparagus and peas with a honey glazeDessertMeringue with chantilly creme, strawberries and fresh mint
AppetizerBaked beetroot salad with lamb meatball and thyme sauceSoupAsparagus cream with goat cheese and pancetta chipMain courseForty duck leg, celery gratin with spinach and caramelized onions in beetroot juiceorRavioli with smoked trout and asparagus in tarragon sauceDessertTart with passion fruit, oranges and coconut granite
AppetizerSalad with scallops and truffle dressingSoupBroth of guinea fowl with nut spatulas (dumplings rubbed)Main courseFried monkfish in Parma ham on stewed Italian cabbageorBaked beef sirloin with figs and horseradish puree and demiglace sauceDessertRice brulee on almond milk with rum and apples
AppetizerCroissant with crayfish necksAppetizer IIMilk chips with cod liverMain courseCod with peas and baconorCod with creamy asparagusDessertChocolate mousse with sea salt and raspberriesorCrumble with seasonal fruits
AppetizerGravlax with beets, horseradish and dill saltAppetizer IITartar with quail egg and horseradish mayonnaiseMain course IDuck with parsnip, grapes and oatsMain course IIEntrecote with roasted butter and mushroomsDessertMeringue with seasonal fruits and creme chantilly
Amuse-boucheKolokithokeftedes - zucchini balls with mint and a sauce of yogurt and roasted garlicAppetizer ISalad with watermelon, feta, mint, cucumber, tomato, onion, olives and fresh oreganoAppetizer IIToast with grilled bell pepper and feta paste with anchovies and parsleySoupAvgolemono - lemon soup with chicken and thymeMain courseLamb loin with roasted eggplant puree, red wine sauce and spinachDessertFilo pastry stuffed with cream cheese with honey and sesame seeds
The dishes are served individually:AppetizerMarinated salmon gravlax, sour cream, appleorGrilled asparagus, egg poche, crunchy baconSoupBroth with chicken meatballsorTomato cream with dropped dumplingsMain courseCorn chicken breast, new york, crunchy camembert, herb sauceorFried pike perch, roasted tomatoes, spinach, almondsDessertFruit saladorIce cream / sorbet with fruit crumbDishes on the table are (additionally payable):Board of smoked cold cuts (made by Chef) / Cheese board / Sourdough bread (PLN 15 per person)Smoked cold salmon served on toast with cream / Herring in linseed oil with onion / Seasonal vegetables (PLN 15 per person)Pork chop in Warsaw / Caesar salad / Pickles and silage (PLN 15 per person)Dedicated children's menu: 60% of the adult menu
The dishes are served individually:AppetizerChopped beef sirloin steak, marinated mushrooms, home-made apple mustard, spring onionsSoupAsparagus cream with quail egg and grissini (served with a glass of white wine)Main CourseFried salmon, broccoli, potato puree with chives, white wine sauceDessertChocolate cream with milk ice cream and raspberriesDishes on the table are (additionally payable):Smoked cold salmon served on toast with cream / Herring in linseed oil with onion / Seasonal vegetables (PLN 15 per person)Board of smoked cold cuts (made by Chef) / Cheese board / Sourdough bread (PLN 15 per person)Pork chop in Warsaw / Caesar salad / Pickles and silage (PLN 15 per person)Dedicated children's menu: 60% of the adult menu
Amuse boucheOyster with cucumber granita, sour cream and chivesAppetizer ICarpaccio of St. Jacob mussels with applesauce, dill, roe and chive oilAppetizer IIBeef tartare with boletus-truffle mayonnaise, marinated peppercornsSoupTopinambur cream with roasted butter, crispy bacon and chive oilMain course IRaviolo with truffle stuffing, liquid egg yolk and parmesan cheeseMain course IISirloin of deer, red wine sauce with juniper, potato gratin with rosemaryDessertMille feuille with rose cream and fruits
Few ideas for your consideration. You and your friends can learn how to make:RisottoHomemade italian pasta and saucesSpanish PaellaSeveral types of currySushiModern Food DesignFinger FoodModern Culinary TechniquesPlaying with liquid nitrogen
