Appetizers on the tableHare pate with cranberriesOscypek with cranberriesBeef tartarePolish cold cutsPicklesBreadSoupŻurek (sour soup in the old Polish style)Main courses on the tableCabbage rolls in tomato sauceBeef scions in sauceMashed potatoes with dillFried baby cabbageGlazed beetsSpring saladDessertCheesecake with caramel
SoupSinigang - Filipino soup with tamarind, prawns (or sea bass of your choice) and eggplantMain courseShio Koji tuna with avocado, marinated radish, and miso sauceFor the main course, Japanese sencha sakura - green tea with cherry petals will be servedDessertMalaysian fried bananas with vanilla ice cream and Gula Melaka spicy sauce
StarterRoasted king oyster mushroom, two-color pickled beets, scorzonera puree, sprouted black lentils, sproutsMain courseBream fillet from the pan (or oven-baked meager - to choose from), broccoli puree, broccoli rabe, braised leek, Jerusalem artichoke chips, herb olive oilDessertChocolate tart, fruits
COLD APPETIZERMinced beef, chilli and sweet basil salad(Neua pat bai grapao)HOT APPETIZERHot and sour soup with red snapper and fresh tumeric(Tom yum kaphong daeng)MAIN COURSEGrilled pork skewers, green papaya salad, jasmin rice(Moo ping, Som tam, Khao hom mali)DESSERTSticky mango rice(Khao niao ma muang)
COLD APPETIZERGrilled pork salad(Nahm dtok moo)HOT APPETIZERTiger shrimp baked with vermicelli noodles(Gung op wan sen)MAIN COURSEWok-fried chicken with red curry and fresh green pepper, jasmin rice, water spinach with oyster sauce(Kai phrik tai,Khao hom mali,Phak bung fai daeng)DESSERTGrilled thai rice with banana and mango(Khao tom mat sai kluai)
StartersMussels in mediterranean vinaigretteBeet sphericalGorgonzola sphericalPotato ingot with fresh truffleOctopus tentacle on cream potatoFirst courseTartare salmon, avocado, tomato and mango saucePasta tagliatelle with fresh truffle and boletusMain courseSirloin steak in red wineDessertAssortment of mini italian pastry
AppetizerRoasted king oyster mushroom, two-coloured pickled beetroot, scorzonera puree, black lentils, jerusalem artichoke chipMain courseRisotto with porcini puree served with pickled chanterelles, shimeji mushrooms and herb oilDessertVegan chocolate tart à la praline with a hint of orange served on a base of dates and roasted nuts
