Cold appetizersTartlets with salmon and ricottaDuck liver parfait with challah, forest fruit and wine jellyHot appetizersKing oyster mushroom on cauliflower puree with chives emulsion and kale chipsShrimps in a wine-butter emulsion with toastSoupAromatic broth with veal dumplingsMain courseTenderloin à la Wellington with asparagus in tarragon sauceDessertTarta Tatin with halva ice creamMenu for kids (100 zł / per)SoupAromatic broth with veal dumplingsMain courseCod with roasted tomato sauce with French dumplingsDessertTarta Tatin with halva ice cream
AppetizerRoasted mackerel, pickled radish, cucumber, green pea puree, aromatic olive oil (green asparagus in the vege version)Main course IRisotto, asparagus, green peas, roasted sea bream, and Jerusalem artichoke chipsMain course IIDuck breast, sweet potato puree, branch broccoli and fondant potatoDessertChocolate tart with fruit
Appetizers - trilogyTrio on one plate:Grilled zucchini mini roulade with chickpea paste, young vegetables sprinkled with green olive oil with the aroma of spring vegetablesKing prawns marinated in lemongrass and kaffir with green asparagus, served on saffron creamBeef tenderloin roulade with white asparagus, organic sprouts and green pea and wasabi mousseIntermezzoLime and lemon sorbet on caramelized pineappleMain courseBeef tenderloin, New York style potato, grilled vegetables, asparagus, hollandaise sauce / pepper sauce / side: salad of wild lettuce, roasted peppers and garden dressingDessertCannelloni mango - passion fruit with lemon curd, puff pastry, caramel, enclosed in a white chocolate casing, almond crumble, roasted butter ice cream
Appetizers buffetSoup (served individually): Ukrainian borschtGreek saladSalad with goat cheese, pear and forest fruit vinaigretteSalad with smoked chickenTzatzikiSauces: aioli, BBQ sauce, tomato salsaGrillBBQ ribsPork shashlik with vegetablesChicken shashlik with vegetablesMini burgersLamb marquezSeasoned entrecoteAsparagusCornPotatoesDessertsCatalan creamCaramel cheesecake with fruitMini meringue with mascarpone and fruit
Salads and additivesPotato salad / gherkin / charlockCaesar salad with grilled chickenShrimp cevicheOrzo pasta / sun-dried tomatoes / feta cheeseBread, flavored butterPickle setGrilled dishesChicken souvlakiPork satayeChicken drumstick in BBQ marinadeCorn on the cobPotatoes with smoked cottage cheese and chivesGrilled white sausagesThe menu price does not include the cost of renting and transporting the grill
Appetizer ICold smoked wild salmon in spices with orange albedo puree, wild garlic pesto, piperadeAppetizer IIArtichoke hearts in saffron sauce with black garlicMain courseCognac flambéed wagyu or black onyx beef with fresh truffle, TsuyuDessertYoghurt ice cream on liquid nitrogen, with mastic resin, with pistachio florentine, eucalyptus honey and raspberry powder
Sea shashlik with prawns, octopus and seriola on lettuce with herbs and sproutsWhite sausage on horseradish pureeBeef tenderloin on pea and mint puree with BBQ saucePana cotta made of smoked cream with fruit and chocolate groundThe menu price does not include the cost of renting and transporting the grill
StarterSmoked tuna with cucumber in lime milk with chiliAppetizerBull tartare with roasted nigella on challahSoupTom-kha soup with shrimpCourse ILobster curry with basmati riceCourse IICaribbean Wahoo fish on seaweed salad and with sweet potato in butter sauceDessertChocolate dessert
ANTIPASTI FINGER FOODMarinated olives with pieces of focaccia (V)Mini rolls with beef carpaccio with arugula and truffle mayonnaiseSTARTERS TO SHAREBurrata with peach, zucchini and ndujaBimi broccoli, ricotta, lemon, peeled walnut (V)Focaccia with olive oil (V)MAIN COURSEParmigiana with pesto and mint (V)OrLemon polenta with jerked pork and a delicate salad of herbs, capers and red onions
Amuse-boucheMarinated herring, apple mousse, caramelized red onion, currantAppetizer IDumpling with stuffing of baked potatoes and cottage cheese with marjoram and burnt butterAppetizer IIBeef tartare with lovage sauce, horseradish mousse and amber cheese chipsSoupDuck broth with lovage and homemade noodlesMain courseDuck breast, wine and cranberry sauce, parsley puree with bryndzaDessertCheesecake with halva glaze and forest fruit sauce
Amuse-boucheOyster with grapefruit granita with red pepper and rosemaryAppetizer ITuna slices with avocado mousse, roe and chive oilAppetizer IISt. Jacob mussels with topinambur puree with roasted butter and appleSoupBouillabaisse with clams and shrimpsMain courseOctopus on grilled bell pepper and feta paste with roasted tomatoes and olivesDessertMango and passion fruit cream
