Amuse - boucheVegan herringAppetizerPrawns in parsley butter with garlic, nori and a crispy baguetteMain courseChef's fish, creamy pearl barley, stuffed cabbage with vegetables in oyster sauce, silagePre dessertMango and citrus cevicheDessertA drop of dew - rose water, ricotta, walnut
Cold appetizerLeek and langoustine vinaigrette with caviarWarm appetizerFoie Gras with duck egg and brioche bunMain coursePork leg stew a'lla Pierre KoffmanDessertLemon tart
TAPASTostadas with fava bean puree, garlic, rosemary and olive oilPan-fried mackerel with confit tomatoes, coriander and garlicChicken liver with smoked bacon, potatoes and carmelized red onionBlood sausage with green beans, mushrooms and feta cheeseRoasted baby beetroot with onion, chickpeas and balsamic vinegar
Amuse - boucheVegan herring, dinkel wheatAppetizerVegan lentil dumplings, sunflower cream, chimichurri sauceSoupLentil dahl with leek and pumpkin, tomatoes, cumin and corianderMain courseVegan black pudding, onion in beer, potatoes from the fire, salad of pickled cucumber, pepper and French mustardPre dessertLemon graniteDessertVegan nougat with cherry gel, walnut grille and nuts and dried fruits
TapasTuna with braised spinach and endiveOctopuss with baby potatoes, olives and celeryBoccadillos with beef sirloin marinated in oregano and lemonBacon and fennel with garlic, served on baby cabbage with oliveFennel roasted with peas, mint, coriander and marinated artichoke
AppetizerPaprika croquettes with sour cream, dill oil and fresh dillSoupSpicy fish soup with seafood and corianderMain courseSturgeon, smoked celery puree, kale, kohlrabi, and oyster sauceDessertQuasi Pumpkin - Bavarian cream with white chocolate, yuzu jelly, crumble, cherry gel
Cold appetizerLeek terrine with sherry vinaigretteWarm appetizerPan-fried mackerel with parsley tapenadeMain courseRabbit cassoulet with green lentils and grilled roman lettuceDessertChocolate cake with cherries
SoupBroth with chicken dumplings, chives, and vegetablesMain coursePork ribs in BBQ sauce, breaded potato, and Greek saladDessertEclair with patissiere and fruitStarters on platters (extra paid)Smoked beef tartare, sprouts, sous - vide yolk, pickled cucumber (PLN 20 / person)Salmon tartare with wasabi, chives, avocado and lime (PLN 20 / person)Salad with blue cheese, mustard dressing, pear and red onion (PLN 20 / person)Gravlax salmon (PLN 20 / person)Pickles (PLN 15 / person)Blue cheese board (PLN 20 / person)A board of vegan pastes with bread on a stick (PLN 30 / person)Bread (10 PLN / person)
Cold appetizerDuck rillettes with apple mousseWarm appetizerGizzard in broth and absinthMain courseSlow-cooked lamb shoulder with sage potato puree, braised kale and mintDessertBraised rhubarb with oat crumble and crème Anglaise
Cold appetizerSmoked leek with sauce viergeWarm appetizerBuckwheat blini with tapioca caviar and sour creamMain courseRoasted root vegetables with tofu, pearl barley and mintDessertBaked apples with raisins, mint and birch tree water
First CourseRoasted eggplant / Scamorza cheese / rucola / Salmoriglio sauceSecond CourseHomemade tagiatelle with rabbit ragu in saffron sauceDessertSeasonal fruit with zabaglione sauce and mint
Vegan herringVegan mini black puddingVegan pate in a jarVegan nori paprikaVegan cottage cheeseCauliflower hummus with black cuminBread baked on a stickVegan nuggets with tomato salsaMini pizzas with tomato salsa, basil, oregano and marinated tofuVegan tartare with garlic, onion and pickled cucumberSesame seed candyOlivesVegan CevicheVegetables to champ
Tacos with spicy herring tartareTacos with beef tartare, chives, and French mustardParma ham with cream cheese and capersCheese boardPumpernickel with horseradish cheese and salmonBread baked on a stickTortillas with vegetablesTortillas with Parma hamSmoked salmon tortillasCanapes with mini mozzarella, olives, and basilMini Greek SaladChilli peppers stuffed with capers and cream cheeseBrownieChocolate truffles in almondsWhite chocolate cupcake and currants
