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
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
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
Dishes to sharePaste of smoked cottage cheese with salmon roe and chivesBaba Ganoush paste with pomegranate and parsleyBread with butter sprinkled with Maldon saltFrench toast with vanilla cream and fruit (warm)Bagel with smoked salmon with Philadelphia, capers and red onions
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
AppetizerScallop carpaccio, avocado mousse, yuzu dressing, basil mayonnaise, caviarSoupRoasted garlic and leek cream, raviolo with ricotta and herbs, basil oilMain courseBeef cheek, mashed potatoes with black truffle, roasted eggplant puree, black olive, green oilDessertRicotta cheesecake, passion fruit jelly, coffee cream, lavender honey, red orange caviar
Cold finger food appetizers - 2 pieces /ppBeef tartare / pickles / French mustard / pickled cucumber / flexible yolkPotato croquette with dill, served on "Gzik" curd cheeseBreaded prawns served with mango-chili salsa and corianderFior di latte arancini with jus sauce and chipotle mayonnaise and chivesHot finger food main courses - 2 pieces /ppBaked salmon with champagne sauce and a fresh salad of fennel and alpine flowersRoast beff tatakiShredded duck in a "pyza" dumpling with demi-glace sauceFinger food dessert - 2 pieces /ppPanna cotta with lemongrass, kaffir, lime, and Madagascar vanilla / prosecco gelPistachio tiramisuPate choux with coffee cream and nuts
AppetizerRoasted red pepper tartare with walnuts, pomegranate molasses, and herb dressingMain courseSea bass fillet with truffle and white asparagus in champagne foamDessertPistachio sponge cake with Greek yogurt and honey foam, and raspberry powder
