APPETIZERMarinated beef with forest mushrooms, cold pressed rapeseed oil, ripening cheese and rosemarySOUPCream soup with parsnip and pear with nigella and cider jellyMain course ILong roasted bacon with red cabbage puree, hazelnuts, dark sauce and kale chipMain course IIPumpkin dumplings with burnt butter, almonds, pumpkin seed oil and pumpkin powderDessertWhite chocolate mousse, roasted white chocolate, marinated pear
To shareWhipped butter, artisan breadFrench omelet with Polish mushroomsHerb cottage cheese from StrzałkowoSalmon trout from ZielenicaAutumn leaf saladBuckwheat waffles, cheesecake cream, plums, black cardamom
AppetizerCroissant with crayfish necksAppetizer IIMilk chips with cod liverMain courseCod with peas and baconorCod with creamy asparagusDessertChocolate mousse with sea salt and raspberriesorCrumble with seasonal fruits
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
APPETIZERVenison tartar with red pine mushroom and bison grassSOUPPheasant broth with dumplingsMAIN COURSETruffle and mushroom risotto with wild boar and Emilgrana cheeseDESSERTBoletus panna cotta with white chocolate and juniper
STARTERVeal legs and 2 shots of vodka (Medusa with binoculars)APPETIZERKawior na cebuli z musztardą i listkami majeranku (Blood sausage)SOUPTripe Warsaw style with chicken and meatballsMAIN COURSEMeatloaf with groats and beetrootDESSERTChocolate brick
STARTEROyster shot with quail egg yolk, spring onions, sake and ponzu sauceAPPETIZERScallops with mango, chilli, purslane and corianderMAIN COURSE 1Curry shrimp in coconut milk with water spinachMAIN COURSE 2Tuna marinated in citrus juice with jasmine rice, fruit salsa and oyster sauceDESSERTMacadamia nut creme
APPETIZERGoose pâté, cranberry, apricot in bison grass vodka, burnt challahSOUPWhite borscht with veal, horseradish, asparagus and quail eggMAIN COURSEZander in crayfish sauce with lemon puree and green vegetablesDESSERTPaskha with hemp and honey
Amuse - BouchePuffball - buckwheat, red beans, marjoram, pickled cucumberAppetizerMarinated beef leg tartare with chanterelles, edible ground, sous - vide yolk, linseed, olive oilMain courseRabbit, confit potato with chanterelles, edible soil, raspberry, and herbsPre dessertGranita bourbon whiskyDessertPine cone, white chocolate, cocoa, fruit
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
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
