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
StarterMild seaweed wakame salad (with rice vinegar and sesame oil)orSpicy kimchi salad (sauerkraut with carrots and leek)AppetizerTuna tats poured with ponzu sauce and sprinkled with sesame seedsSoupMiso (soup based on fermented soybean paste with seaweed and tofu)Warm courseBulgogi beef (thinly sliced beef grilled with leek and carrots in bulgogi sauce)
Leek and potato cream with truffleSourdough bread with oscypek, chanterelles, maturing ham and tarragon oil (vege option possible)Sous vide pork tenderloin with king oyster mushroom, white vegetable purée and chimichurriorCod sirloin in citrus-herb crumble with Romesco salsa, baby vegetables and shrimp oilAlmond tart with English cream, port plums and mint
Amuse-bouchePanko duck, roasted apple mousse, cucumber picklesAppetizerBeef sirloin tartare, crispy pancetta, red onion pickles, lovage mayonnaise, parmesanMain courseBeef tenderloin steak, potato baked with gruyère cheese, savoy cabbage with garlic, caramelized carrot, pepper demi glace, boletus powderDessertSticky toffee pudding, salted caramel mousse, caramelized orange, cinnamon crunchAdditional serviceWine pairing 300 ml / per person. Wines carefully selected by the Sommelier, matched to each of the dishes. Wine suggestions will be presented after selecting the menu.extra paid: 140 PLN / per person
Amuse-boucheSt. James mussel, mango salsa, chilli mayonnaise and corianderAppetizerTuna carpaccio, orange, roasted tomato concasse, pickled fennel, leek oilMain courseRoasted octopus, saffron risotto with peas, slow-baked tomato with rosemary, kale, olive oilDessertMeringue, white chocolate cream, strawberry mousse, beetroot crunchy, red fruitsAdditional serviceWine pairing 300 ml / person Wines carefully selected by the Sommelier, matched to each of the dishes. Wine suggestions will be presented after selecting the menu.Extra paid: 140 PLN / per person
Amuse-boucheOyster, grilled pineapple salsa, and smoked mayonnaiseAppetizerRavioli stuffed with ricotta, smoked salmon mousse, sage roasted butterMain courseConfit duck leg, puree of slow roasted celery, stewed leek in white wine, caramelized pear, fired corn, mushroom demi glaceDessertFrench flambéed crepes suzette, orange-caramel sauce, butter crunchy, orange caviarAdditional serviceWine pairing 300 ml / person. Wines carefully selected by the Sommelier, matched to each of the dishes. Wine suggestions will be presented after selecting the menu.Extra paid: 140 PLN / per person
Amuse-boucheKolokithokeftedes - zucchini balls with mint and a sauce of yogurt and roasted garlicAppetizer ISalad with watermelon, feta, mint, cucumber, tomato, onion, olives and fresh oreganoAppetizer IIToast with grilled bell pepper and feta paste with anchovies and parsleySoupAvgolemono - lemon soup with chicken and thymeMain courseLamb loin with roasted eggplant puree, red wine sauce and spinachDessertFilo pastry stuffed with cream cheese with honey and sesame seeds
Amuse boucheOyster with cucumber granita, sour cream and chivesAppetizer ICarpaccio of St. Jacob mussels with applesauce, dill, roe and chive oilAppetizer IIBeef tartare with boletus-truffle mayonnaise, marinated peppercornsSoupTopinambur cream with roasted butter, crispy bacon and chive oilMain course IRaviolo with truffle stuffing, liquid egg yolk and parmesan cheeseMain course IISirloin of deer, red wine sauce with juniper, potato gratin with rosemaryDessertMille feuille with rose cream and fruits
