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
AMUSE-BOUCHEBread / ButterFlakes of buckwheat groats with venison and cranberries / dumplings with smoked fish / kale with mushroom powderMAIN COURSESmoked trout with roasted bacon, brioche bun, pickled fennel and wasabi mayonnaiseCelery roasted in salted batter, winter black truffle aroma, raisins in Madeira wineStrong beef broth with juniper, cod slices and shrimpsWild duck with blood orange, endive with balsamic aroma, roasted yellow beetrootAlmond cookie with smoked ice cream and salted caramel
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
AMUSE-BOUCHEPuff stuffed with smoked trout paste, with cottage cheese and dillBaby roman lettuce leaves with Garwolin's cottage cheese, green pea puree and fresh mintChicken croquette with root vegetables and parsley, coated in wheat bran and deep-friedMENUAsparagus with butter emulsion with smoked cheese and fresh herbsBaby carrot cream soup with coriander, lovage and monks cress leavesSole with cauliflower, dock and quinoaFree range chicken breat with turnip cabbage dumplings and wild garlicCreamy cheesecake with fresh forest fruit and lemon vervain leaves
Amuse BoucheSalmon with cheese and green onionCold AppetizerBeef tartar chopped tenderloin with mushrooms, French mustard, onion and cucumberorSwordfish tartar with avocado and crème fresh and passion fruit on toastPrzystawka ciepłaCelery cream with pomegranate and appleorTraditional beef flakesMain courseBone pork, BBQ sauce with potatoes in butter emulsion with dill and carrots cooked on tomato pasteorSea bream baked whole with wine sauce with potatoes in butter emulsion with dill and carrots cooked on tomato pasteDessertChocolate fondant with vanilla ice cream and raspberry sauceorMeringue with raspberry cream and raspberry sauce plus fresh fruit
6 course menu prepared on the basis of ingredients available on a given day with wine pairing. For each dish, guests receive a glass of wine specially selected by Chef.During booking, please provide diet restrictions to be considered by Chef when planning the menu.
Belgian-style beef tartare served with crispy parmesan cheeseToast with pulled beef cheek and pickled cucumberPatties with roast duck and applesSauerkraut pancakes with sour cream and herringGyoza dumplings with shrimp stuffing and sweet-chilli sauceBeef chops with tzatziki sauceFried dumplings with duck, dark porter beer based sauceAsian salmon tartare, nori chips, and crispy pankoBaked carrots, glazed with Teriyaki sauce, with umami mayonnaise and roasted sesameNew York cheesecake with a base of butter cookies, lemon cream and passion fruitCoconut tapioca pudding with mango mousseWhite chocolate mousse with meringue flakes, strawberry sauce and red fruits
Tosago with potato chips, vegan sour cream and spring onionsMarinierte Rote Bete mit veganem Hüttenkäse, Johannisbeergelee und gerösteten PistazienTerrina of colorful carrots and chervil with apple chutneySmoked tofu in hoisin sauce with marinated turnipsOriental consome with shitake with vegetable dumplings and corianderLemon sorbet with elderberry spiritCauliflower steak in peanut marinade with sauce and wild broccoliRye ravioli with cauliflower and pear on roasted cauliflower mousse with pear chutney and St. Lawrence mountain oil and almond parmesanBaby pear with caramel sauce and almond crumbleChocolate mousse on water with raspberry sauce and pickled blackberries
Antonius caviar 6* with potato pancake and ricotta cheeseCaviche of king cod with fresh passion fruit, fresh cucumber juice and dillHalf goose meat with herbal cruller and beet marinated in bison grassSmoked beef tartare with quail egg and chive mayonnaisePheasant broth with Japanese dumplings and marinated garlicLemon sorbet with elderberry spiritSkrei with French potatoes, fried pak choy and chorizo emulsionBeef tenderloin with mashed potatoes with roasted garlic, porto sauce and glazed carrotsCruller with ricotta mousse and pistachiosWhite chocolate mousse with roasted almonds and wild strawberry sauce
To startMinestrone souporCreamy tomato soup with premium extra virgin olive oil, basil pesto, mascarpone cheese and cheese croutonsorPanzanella salad with burrataorCaprese salad with mozzarella di bufala, premium extra virgin olive oil, fresh ground pepper, Himalayan salt and fresh basil leavesMain courseBaked ossobuco in tomato sauce served on polentaorLazaniaorFettucine verde with spinach pesto, fried cheese and green vegetablesorRavioli stuffed with mascarpone cheese and spinach served in a light wine and butter emulsion with tomatoes, seasoned crudo ham and arugula saladorTagliatelle carbonara with aromatic guanciale, pecorino romano cheese, freshly ground pepper and premium country eggsorSaffron risotto with Italian carnaroli riceDessertPerfect Italian TiramisuorPanna cotta with raspberry mousseAll pastas are made from scratch by the chef with his own hands either on site or in advance - depending on the conditions, from the highest quality country eggs and original Italian semolina caputo rimacinata
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
