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
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
Chicken with lovage baked in clayAsh troutPork gutFire soup - spicy lentil soupLard with pickled cucumberSiemowit stuffingBread from the fireSilageThe price does not include the cost of wood
Amuse-boucheSpring rolls with shrimp and nuoc cham sauceAppetizer ISt. Jacob mussels with mango salsa, crispy garlic chips and cilantro oilAppetizer IIMini-bahn mi with liver pate, lime-coriander sauce and pickled vegetablesSoupBeef broth with aniseed, cloves and cinnamonMain courseThai red curry with duck breast, pineapple, rice noodles and nutsDessertMango sticky rice
AppetizerGrilled and marinated in herbs, courgettes, goat cheese, pini nutsMain CourseMushrooms in sauce, polenta, scorzoneraDessertMousse with avocado, "Raw Cacao" cacao
