AppetizerPotato with quark cheese, radish and chiveSoupBlood soup, apricot, sloeMain courseDuck leg, dumplings, beetrootDessertReconstruction of the St. Martin's Croissant
Beef tartare, flavored mayonnaise, dried yolk and picklesTortellini with black pudding, chicken sauce, spinach, and mushroomsSorrel soup, smoked plum, bacon and quail eggCod, pancetta, black olive, beurre blanc, pak choi, broad beansLamb hip, sweet potato, demi glace, and spinachRicotta cheesecake
Guests receive as a gift from the chef specially selected wines for the served appetizer and main courseAppetizerA bouquet of spring salads with marinated beef, vinaigrette sauce made of Polish herbs and toast with tapenade pasteBardolino light red wineorMerlot semi-dry red wineCocktailFruit cocktail with mango, raspberry, lime and mintSoupWild garlic cream with fried egg and baked potato, chives oilMain courseFettuccine pasta, tomato, basil, cod confit in Parma ham, fresh spinachPink sparkling wine Pinot NoirorDry white wine Bordeaux BlancDessertFrench crêpes Suzette with pieces of orange and blueberries with almond crumble
Guests receive a specially selected glass of wine by the chef to accompany two coursesAppetizerPink matias served with a composition of lettuces, green cucumbers and walnutsPinot Gris white wineorCabernet rose wineSoupCold soup with radish and tomatoes with mint oilMain courseCorn chicken breast served with young vegetables, fresh young cabbage with dill, the whole is complemented by almond puree with pink saltChardonnay semi-sweet white wineorProsecco sparkling white wineDessertFluffy Amaretto mascarpone cream served with strawberry tartare and dark chocolate crumble
SoupFluffy mushroom cappuccino with mint foam and cinnamon barkMain courseSaddle of lamb served with truffle puree and young carrots with hare sorrelorHalibut confit in herb coating with nuts with a composition of carrot puree and pak choi cabbageDessertRed velvet cheesecake with chocolate slateCold buffetSeasonal cheese and cold cuts boards with quince and cranberry jam sprinkled with buckwheat popcorn and lard powderTiger prawn tartare, lime, crema fraîche, and caviarVegetable muffin with mustard dressing with the addition of black garlic composition of aramanthus micro leaves
AppetizerSalad with mango, chilli, mint, red onion, dry Martini, sesame and fried crayfish necksSoupThai nut soup with tiger prawns, lime, coriander and coconut chipsMain courseParsley puree, orange pak choi with chilli threads, pickled ginger with beetroot, Peking duckDessertTraditional Japanese dessert: dorayaki with goji fruit
Grilled dishesBeef steak with boneSalmon trout fillet in Polish herbsPoultry burger with pepper salsaEggplant with roasted bell pepper pasteCold dishesCrunchy lettuce with croutons, avocado paste and tomato pasteBoards of Italian and Spanish cheeses and cold meatsMini salads with roasted pumpkin and chivesGarlic butter, spicy butter, lemon mint butterFresh and grilled breadThe menu price does not include the cost of renting and transporting the grill
AppetizerSnails baked in shells with herb butter and garlic, served on a mix of wild plants with chives oilSoupOnion soup with Parmesan cheese and toastMain courseFrog legs fried in butter with parsley, garlic and jägermeister with baby potatoes and chive aioliDessertShu cookie, dacquoise mousse, white chocolate crumble, red wine mulled ice cream
GrillTurkey skewers / pepper / onionGrilled farm chicken in Provencal spicesShashlik with shrimpGrill mix - seafoodGrilled entrecoteGrilled troutHalloumi cheeseTofuAdditivesGrilled young potatoesGrilled vegetables (pepper, eggplant, zucchini)Grilled asparagusGrilled portobellomushroomsGrilled marinated oyster mushroomsSaladsSpring salad with young cabbageVegetable salad - lettuce mix / vinaigrette / tomato / cucumber / onion / ParmesanSaucesBarbecue sauceKetchupGarlic sauceTatar sauceThousand Island sauceTomato sauceCheese sauceThe menu price does not include the cost of renting and transporting the grill
