AppetizerBeef tartare with tomato mayonnaise, breaded egg yolk, and parmesan crispOrTuna tartare with olives and citrus mayonnaiseSoupTruffle cream soup with crispy guancialeMain courseOctopus with nduja, burrata, and saffron mayonnaiseDessertBasque cheesecake with balsamic vinegar
FIRST STARTERGrilled oysters with young peas and rhubarb koshoSECOND STARTERGrilled white asparagus with lardo and cocklesMAIN COURSE TO SHAREDry-aged bone-in pork loin with bone marrow and seasonal fruitsYoung potatoes in a smoked butter emulsion with herbsTomato and strawberry salad with a blackcurrant leaf vinaigretteDESSERTGrilled strawberries with elderflower, almond sponge cake, and ice cream
To StartSourdough baguette with butterAppetizer IPissaladière with anchovies and goat cheeseAppetizer IIPâté de campagne with duck and figsMain Course IHalibut en croûte with mussel and cider sauceMain Course IIPolish heifer ribeye steak au poivre with vegetable hachisDessertRum babka with seasonal fruits and vanilla Chantilly
To StartSourdough bread with butter and rapeseed oilSoupDuck bouillon with alkaline buckwheat noodlesAppetiserBeef tartare with lovage, pork fat, and beef garumFirst course"Uszka" dumplings with curd cheese and potatoes in onion sauce with brown butterMain courseDuck breast roasted on the bone with steamed "pyzy" dumplings and yellow beetrootDessertVanilla "zupa nic" (floating island) with seasonal fruit
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 - 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
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
SoupBroth with chicken dumplings, chives, and vegetablesMain coursePork ribs in BBQ sauce, breaded potato, and Greek saladDessertEclair with patissiere and fruitStarters on platters (extra paid)Smoked beef tartare, sprouts, sous - vide yolk, pickled cucumber (PLN 20 / person)Salmon tartare with wasabi, chives, avocado and lime (PLN 20 / person)Salad with blue cheese, mustard dressing, pear and red onion (PLN 20 / person)Gravlax salmon (PLN 20 / person)Pickles (PLN 15 / person)Blue cheese board (PLN 20 / person)A board of vegan pastes with bread on a stick (PLN 30 / person)Bread (10 PLN / person)
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
AppetizerWheat pancake, parsley mayonnaise, pulled pork, and white radishSoupBaked beetroot cream with smoked cottage cheese and parsley oilMain courseChicken breast, mushroom pomade, marinated white radish with chives, mashed potatoesDessertPuff with white chocolate cream, mascarpone and black currantStarters on platters (extra paid)Smoked beef tartare, sprouts, sous - vide yolk, pickled cucumber (PLN 20 / person)Salmon tartare with wasabi, chives, avocado and lime (PLN 20 / person)Salad with blue cheese, mustard dressing, pear and red onion (PLN 20 / person)Gravlax salmon (PLN 20 / person)Pickles (PLN 15 / person)Blue cheese board (PLN 20 / person)A board of vegan pastes with bread on a stick (PLN 30 / person)Bread (10 PLN / person)
COLD APPETIZERSRoasted cauliflower, hazelnuts and celery saladBeetroot, leek and nutty vinaigrette saladTurnip cabbage with watercress and joghurtPear with fennel and Pecorino cheeseHOT APPETIZERSOctopus with potatoes, pickled leon and harissaRoasted sweet potato with figs, goat cheese and chilliGreen beans with shiitake mushrooms and nutmegRoasted eggplant with chermoula, couscous and joghurtSOUPPumpkin soup with moghrabiehMAIN COURSESea bream with beetroot and sumacDuck breast with blood orangeBeef meatballs with za'atar and fava beansDESSERTRoasted fig with ricotta and pomegranate molassesDishes are served on platters to share and there are not as many portions for each item as there are people
