AppetizersBurrata di bufala with mango mousse and green pestoVitello tonnato with sageMini burgers with lamb and goat cheeseMini salads: with prosciutto, pistachios and sun-dried tomatoesLabneh with Zatara and Greek olive oilHummus with pickled lemonsBaked eggplant marinated in anchovy oilBread: homemade brioche, foccacia and Arabic pitaOne pot main courseLasagne al ragu from the Emilia Romagna regionDessertOne serving of tiramisu with cherry
SoupBeef consomme soup with chopped tarragon, homemade noodles, vegetables and meat insert of cooked beef ribsMain courseConfit beef cheek in a dark sauce served on saffron risotto of carnaroli rice with house-made dried marinated plum tomatoes roasted in butter carrots and parsley with honey and thyme.DessertBrownie made of 80% chocolate with dark coffee, dark caramel sauce with whisky, sour cherry jam
SoupRoasted cauliflower cream soup with truffle oil, fried cauliflower florets, crunchy roasted nuts and chivesMain courseButter-roasted halibut fillet served over creamy mashed potatoes with St. Jacques clam beuerre blanc with a refreshing fennel saladDessertCreme brûlée with raspberries
Cold appetizersTartlets with salmon and ricottaDuck liver parfait with challah, forest fruit and wine jellyHot appetizersKing oyster mushroom on cauliflower puree with chives emulsion and kale chipsShrimps in a wine-butter emulsion with toastSoupAromatic broth with veal dumplingsMain courseTenderloin à la Wellington with asparagus in tarragon sauceDessertTarta Tatin with halva ice creamMenu for kids (100 zł / per)SoupAromatic broth with veal dumplingsMain courseCod with roasted tomato sauce with French dumplingsDessertTarta Tatin with halva ice cream
Appetizers - trilogyTrio on one plate:Grilled zucchini mini roulade with chickpea paste, young vegetables sprinkled with green olive oil with the aroma of spring vegetablesKing prawns marinated in lemongrass and kaffir with green asparagus, served on saffron creamBeef tenderloin roulade with white asparagus, organic sprouts and green pea and wasabi mousseIntermezzoLime and lemon sorbet on caramelized pineappleMain courseBeef tenderloin, New York style potato, grilled vegetables, asparagus, hollandaise sauce / pepper sauce / side: salad of wild lettuce, roasted peppers and garden dressingDessertCannelloni mango - passion fruit with lemon curd, puff pastry, caramel, enclosed in a white chocolate casing, almond crumble, roasted butter ice cream
Appetizers buffetSoup (served individually): Ukrainian borschtGreek saladSalad with goat cheese, pear and forest fruit vinaigretteSalad with smoked chickenTzatzikiSauces: aioli, BBQ sauce, tomato salsaGrillBBQ ribsPork shashlik with vegetablesChicken shashlik with vegetablesMini burgersLamb marquezSeasoned entrecoteAsparagusCornPotatoesDessertsCatalan creamCaramel cheesecake with fruitMini meringue with mascarpone and fruit
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
Amuse-boucheOyster with grapefruit granita with red pepper and rosemaryAppetizer ITuna slices with avocado mousse, roe and chive oilAppetizer IISt. Jacob mussels with topinambur puree with roasted butter and appleSoupBouillabaisse with clams and shrimpsMain courseOctopus on grilled bell pepper and feta paste with roasted tomatoes and olivesDessertMango and passion fruit cream
