COLD APPETIZERGrilled pork salad(Nahm dtok moo)HOT APPETIZERTiger shrimp baked with vermicelli noodles(Gung op wan sen)MAIN COURSEWok-fried chicken with red curry and fresh green pepper, jasmin rice, water spinach with oyster sauce(Kai phrik tai,Khao hom mali,Phak bung fai daeng)DESSERTGrilled thai rice with banana and mango(Khao tom mat sai kluai)
StartersMussels in mediterranean vinaigretteBeet sphericalGorgonzola sphericalPotato ingot with fresh truffleOctopus tentacle on cream potatoFirst courseTartare salmon, avocado, tomato and mango saucePasta tagliatelle with fresh truffle and boletusMain courseSirloin steak in red wineDessertAssortment of mini italian pastry
AppetizerRoasted king oyster mushroom, two-coloured pickled beetroot, scorzonera puree, black lentils, jerusalem artichoke chipMain courseRisotto with porcini puree served with pickled chanterelles, shimeji mushrooms and herb oilDessertVegan chocolate tart à la praline with a hint of orange served on a base of dates and roasted nuts
AppetizersHerring Dutch Matjas with caramelized onion and herb mayonnaiseGreek style fish - cod baked in a roasted carrot emulsionSour cabbage with wild boar and dried plumDuck RilletteSoupRed borscht with mushroom dumplingsorSoup with white sausageMain courseRoast veal with roasted sweet potatoes, caramelized vegetables, and red wine sauceorSalmon in butter with mashed potatoes and caramelized vegetables with citrus vinaigretteDessertChristmas apple pie with vanilla ice creamorCrème brûlée with fruit
Menu of cold appetizers from chef Michał SochaSAVORY APPETIZERSMini burger with crispy chicken, pickled carrotsKofta with yoghurt sauceWaffle with cottage cheese, avocado and corianderPuff pastry with turkey in hoisin sauceBruschetta with chorizo SWEET APPETIZERSMini meringues with passion fruit cream and fruitChocolate mousse with raspberriesPowyższe menu nie jest przygotowywane w kuchni Klienta, a jest dostarczane przez chefa przed przyjęciem
PARTY PREMIUM menu with cold appetizers from chef Michał SochaSAVORY APPETIZERSShrimp in tempura with mangoOyster (fine de claire) with grapefruit and cucumber salsaTuna tartare, leek, sesame, wakameMini burger with crispy chicken, pickled carrotsKofta with yoghurt sauceWaffle with cottage cheese, avocado and corianderPuff pastry with turkey in hoisin sauceBruschetta with chorizoSWEET APPETIZERSMini meringues with passion fruit cream and fruitChocolate mousse with raspberriesThe above menu is not prepared in the client's kitchen, but is delivered by the chef before the party
Plato de Queso y Embutido - a board of Spanish cheeses and cold meats with Gordal olivesPimientos de Padron - fried Spanish green peppers from Galicia with Arbequina oil and smoked Maldon saltPulpo a'la Gallega - slow-cooked octopus with confit potatoes, smoked paprika, Arbequina oil and salt flakesGambas pil-pil - prawns fried in olive oil with garlic, chilli, smoked paprika and brandyTernera Canaria - beef slices with papas arrugadas potatoes, mojo picon sauces, mojo verde and smoked, grilled romaine lettuceCrema Catalana - Spanish Catalan cream with lavender, raspberries and white chocolate
AppetizersBurrata di bufala with mango mousse and green pestoVitello tonnato with sageMini burgers with lamb and goat cheeseMini salads: with prosciutto, pistachios and sun-dried tomatoesLabneh with Zatara and Greek olive oilHummus with pickled lemonsBaked eggplant marinated in anchovy oilBread: homemade brioche, foccacia and Arabic pitaOne pot main courseLasagne al ragu from the Emilia Romagna regionDessertOne serving of tiramisu with cherry
StarterRosolje - matias and beetroot salad, with hints of citrus and nutsMain courseZander in chanterelle sauce, herbal mulgipuderDessertVastlakukkel - sweet yeast bun with whipped cream and cranberries
