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
AppetizerGravlax with beets, horseradish and dill saltAppetizer IITartar with quail egg and horseradish mayonnaiseMain course IDuck with parsnip, grapes and oatsMain course IIEntrecote with roasted butter and mushroomsDessertMeringue with seasonal fruits and creme chantilly
Finger Food Appetizers:Tuna tartare with coconut milk and crispy chiliChopped shrimp wontons with kaffir lime, lemongrass and ponzu sauceVitello Tonnato, veal in tuna sauce served with spring vegetablesBlinis with smoked sour cream and Zielenica trout roeMain Courses:Sous vide beef tenderloin with peppercorn sauce, wild broccoli and truffle celeriac pureeGrilled octopus with crispy polenta, orange and olive gremolata, and crispy field greens with roasted garlic dressingDessert:Deconstructed Dubai Chocolate – Kadaifi pastry, pistachios, chocolate cream and tahiniMadeleines – almond brown butter sponge with white chocolate and tonka bean creamEvening supper:Saffron risotto – vegetarian version with asparagus or with prawns and scallops
Steak & Grill MasterclassPremium Masterclass: Meat, Fire & Grilling TechniquesOriginal workshop program tailored to the group and themecomplete set of recipestechnique demonstration and hands-on cookingtasting of the prepared dishes
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
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
ADULT MENU ( 180 PLN / person )AppetizerSourdough bread with gzik, marinated radish and wild herbsSoupVichyssoise - french leek creamMain courseBeef stripe with fired potatoes, glazed young carrots, demi glace sauceDessertYoghurt steamed with spring fruits and meringueCHILDREN'S MENU ( 80 PLN / person )SoupBeef broth with dumplingsMain courseCorn chicken breast with young carrots, potato puree and early vegetablesDessertYoghurt steamed with spring fruits and meringue
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
Amuse - boucheVegan herring, dinkel wheatAppetizerVegan lentil dumplings, sunflower cream, chimichurri sauceSoupLentil dahl with leek and pumpkin, tomatoes, cumin and corianderMain courseVegan black pudding, onion in beer, potatoes from the fire, salad of pickled cucumber, pepper and French mustardPre dessertLemon graniteDessertVegan nougat with cherry gel, walnut grille and nuts and dried fruits
AppetizerPaprika croquettes with sour cream, dill oil and fresh dillSoupSpicy fish soup with seafood and corianderMain courseSturgeon, smoked celery puree, kale, kohlrabi, and oyster sauceDessertQuasi Pumpkin - Bavarian cream with white chocolate, yuzu jelly, crumble, cherry gel
