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
Finger Food Appetizers:Beef tartare with homemade maggi, lovage mayonnaise and cured egg yolkBonfire-style potato served on smoked curd cheese with homemade half-sour cucumbersGrilled green asparagus with black garlic aioli and crispy pangrattatoRomaine lettuce tacos with caesar dressing, crispy radish and parmesanMain Courses:Duck leg confit with orange jus, Hasselback beetroots and braised fennelCod loin in brown butter and miso emulsion with wild garlic orzoDessert:Crème brûlée with hazelnut pralineEton Mess with chantilly cream and seasonal fruitEvening supper:Grilled pointed cabbage with crispy chili and dill creamBeef bourghinon z kremową polenta i domowymi piklami
Finger Food Appetizers:Tuna tartare with coconut milk and crispy chiliChopped shrimp wontons with kaffir lime, lemongrass and ponzu sauceVitello Tonnato, veal in tuna sauce served with spring vegetablesBlinis with smoked sour cream and Zielenica trout roeMain Courses:Sous vide beef tenderloin with peppercorn sauce, wild broccoli and truffle celeriac pureeGrilled octopus with crispy polenta, orange and olive gremolata, and crispy field greens with roasted garlic dressingDessert:Deconstructed Dubai Chocolate – Kadaifi pastry, pistachios, chocolate cream and tahiniMadeleines – almond brown butter sponge with white chocolate and tonka bean creamEvening supper:Saffron risotto – vegetarian version with asparagus or with prawns and scallops
To StartSourdough baguette with butterAppetizer IPissaladière with anchovies and goat cheeseAppetizer IIPâté de campagne with duck and figsMain Course IHalibut en croûte with mussel and cider sauceMain Course IIPolish heifer ribeye steak au poivre with vegetable hachisDessertRum babka with seasonal fruits and vanilla Chantilly
To StartSourdough bread with butter and rapeseed oilSoupDuck bouillon with alkaline buckwheat noodlesAppetiserBeef tartare with lovage, pork fat, and beef garumFirst course"Uszka" dumplings with curd cheese and potatoes in onion sauce with brown butterMain courseDuck breast roasted on the bone with steamed "pyzy" dumplings and yellow beetrootDessertVanilla "zupa nic" (floating island) with seasonal fruit
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
Dishes on a tableCOCTAIL PARTY BUFFETHummus in three flavors with crunchy vegetables and olive oilBaked aubergine with almonds, yogurt and salsa from herbsCaramelized pear with goat cheese and rucola moussePate chicken with sour cream on butter breadProsciutto di parma with creme fraiche and melonRillette of smoked trout with cucumber and lemon oilDutch herring with marinated plum, plum vinegar and flaxseed chipSWEET BUFFETChocolate mousse with forest fruits and sea saltChia mango pudding with yogurt and almonds
Starters on the tableKorean-style cucumber saladCrispy farm chicken with peanut sauceBánh mì - Vietnamese pulled duck sandwich in hoi sin sauce and pickled blue cabbage sprinkled with roasted sesame seedsVegan oysterAsian salmon tartareGlazed fried tofu in teriyaki sauce, sprinkled with chivesMain courseRed coconut curry with vegetables, tiger prawns and fresh herbs in accompanied by jasmine riceFor children:Pappardelle in a cream sauce with salmon, zucchini, spinach and parmesan cheeseDessertCoconut tapioca pudding with mango mousse, roasted sesame seeds and kiwi caviar
