Appetizer (on platters)Shrimp cocktail, shrimps, mixed salads, smith apple, mango, cherry tomatoGoat cheese, pine nuts, pickled pear, fresh pear, cherry vinaigrette, arugulaTuna tartare, avocado and cucumber with mango pulp, chili, coriander and beetroot jamBeef tartare, pickled shimeji mushrooms, truffle butter, shallot, caper fruitCheese, meats, bread, butterZucchini rolls stuffed with ricotta mousse with basil, olive oil and coarsely ground pepperSoup (one to choose)Cream of white root vegetables with truffle oil and chives emulsionHarira soup on vegetables with green lentils and spices (vegetarian)Main course (one to choose)Wellington sirloin, potato gratine, Berne sauce, roasted seasonal vegetablesTurbot fillets in emulsion of pickled lemon on black pudding puree with herb saladCauliflower steak and stuffed zucchini (vegetarian)Dessert (on platters)Chocolate-orange mousse on the bottom of the brownieTart Tatin with caramelFilleted fruitWhite chocolate cheesecake
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
AppetizerBeet carpaccio with arugula and goat cheeseCheese and cold cuts boardTabbouleh with tomatoes, olives and mintSalad with blanched asparagusGreek saladSoupChicken noodle soupMain coursePork cheeks in plum demi glace with chives puree and pickled beetrootsFinger food - saltyMini potato pancakes with home-made cottage cheese and salmonMini beef tartare with picklesTartines with spicy chorizo and herb cheeseFrittata with beetroot, cream and chives mousseSpring rolls with sweet and sour sauceFinger food - sweetChocolate mousse with fruit in gelPanna cotta with mango mousseWafers with caramel and nutsCheese cake
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
AMOUSE-BOUCHEMini-arancini with saffron sauce and prosciuttoAPPETIZER ICarpaccio of beef tenderloin with truffle sauce, arugula and parmesan crispsAPPETIZER IIRaviolo with pumpkin cream and egg yolk with roasted butter and sageSOUPCream of roasted tomatoes with basil oil with sour creamMAIN COURSELamb saddle with topinambur puree, red wine sauce, parsley chips and fried romaine lettuceDESSERTPanna cotta with rose sauce and fruitSeasonal additions on the menu may change with the season
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
