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
Appetizer - tapasPan con tomate (croutons with tomato salsa and olive oil)Chorizo in cider with garlic and parsleyManzanilla olivesGrilled octopus with salsa verdePiquillo peppers stuffed with goat cheese, honey and almondsMain courseSea bream fillet with baked sweet potato, on asparagus in green herb sauceDessertMini meringue with Catalan cream and fruit
Amuse boucheFresh oysters with passion fruitAppetizerScallops with apple, celery and trout caviarSoupMinestrone soup with green asparagus and parmesan cheeseMain courseTurbot fillet with clam mousse and seaweed sauceNew potatoes with chives and broccoliniDessertFresh raspberries and strawberries, raspberry sorbet with black pepper
Amuse boucheSea bass with green apple and marjoramAppetizerScallops served in a shell with miso butter and seaweedSoupCelery cream with oysters in tempuraMain courseSirloin steak with béarnaise sauceGreen asparagus and fried steppe mushroomNew potatoes with chives butterDessertFresh strawberries and raspberries, strawberry sorbet with pomegranate molasses
€/pp for10 people
Chef Antonio Nicastro i Tania Montes de Oca Campbell
SaltyWakame seaweed salad (cold / vege)Spherical beets (cold / vege)Eggplant parmesan (warm / vege)Quiche with bacon and cheese (warm)Salmon tartare with mango and beetroot (cold)Green risotto with shrimp (hot)Ravioli with mushrooms and fresh truffles (hot / vege)Beef tenderloin with red wine (hot)Smoked octopus with purple potatoes (hot)SweetTiramisu with a creamy nut basePear and strawberry cheesecake
AppetizerKale salad with smoked cottage cheese, young caramelized beetroot and pumpkin seed crumbleMain coursePike perch fillet with new potatoes, asparagus and dill sauceDessertKohuke - cottage cheese bar with forest fruit coulis sauce with ice cream and trójniak honey
AppetizerSmoked trout with herb oil, marinated radish and horseradish remouladeMain courseTurbot fillet with barley groats with vegetables and yoghurt dressingDessertTart with strawberries and rhubarb with kefir ice cream
€/pp for10 people
Chef Antonio Nicastro i Tania Montes de Oca Campbell
AppetizersPrawn tartare with mango vinaigrette and French chlorophyll coral tuile wafersScallops with citrus emulsionFirst courseGreen risotto with red prawnsMain courseJohn dory fish baked with menier sauceDessertChocolate in different texutres
APPETIZERCod marinated a'la ceviche, marinated radish, asparagus saladMAIN COURSERack of lamb in herb coating, babaganoush, turnip cabbage baked in salt, sheep milk joghurtPRE-DESSERTVariety of polish traditional cheese, walnuts, quince jam and sourdough breadDESSERTChampagne reduction with strawberries, fresh strawberries, mini meringues, orange, compressed cucumberKids MenuAPPETIZERTomato cream soupMAIN COURSERoasted salmon fillet with sweet potatoes and asparagusDESSERTStrawberries, strawberry ice cream, mini meringues
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
