APPETIZERVenison tartar with red pine mushroom and bison grassSOUPPheasant broth with dumplingsMAIN COURSETruffle and mushroom risotto with wild boar and Emilgrana cheeseDESSERTBoletus panna cotta with white chocolate and juniper
STARTERVeal legs and 2 shots of vodka (Medusa with binoculars)APPETIZERKawior na cebuli z musztardą i listkami majeranku (Blood sausage)SOUPTripe Warsaw style with chicken and meatballsMAIN COURSEMeatloaf with groats and beetrootDESSERTChocolate brick
STARTEROyster shot with quail egg yolk, spring onions, sake and ponzu sauceAPPETIZERScallops with mango, chilli, purslane and corianderMAIN COURSE 1Curry shrimp in coconut milk with water spinachMAIN COURSE 2Tuna marinated in citrus juice with jasmine rice, fruit salsa and oyster sauceDESSERTMacadamia nut creme
APPETIZERGoose pâté, cranberry, apricot in bison grass vodka, burnt challahSOUPWhite borscht with veal, horseradish, asparagus and quail eggMAIN COURSEZander in crayfish sauce with lemon puree and green vegetablesDESSERTPaskha with hemp and honey
Few ideas for your consideration. You and your friends can learn how to make:RisottoHomemade italian pasta and saucesSpanish PaellaSeveral types of currySushiModern Food DesignFinger FoodModern Culinary TechniquesPlaying with liquid nitrogen
Appetizer IPate of goose with truffle / cranberry and challahAppetizer IITartar with sea trout / pickles and oyster sauceSoupThai seafood soup on coconut milk with coriander and chervilMain courseSirloin of a simmental one-year-old bull slow roasted with truffle risotto / beetroot demiglas / bison grass and roasted black cuminDessertFrozen forest fruits in hot white chocolate with juniper
AMUSE-BOUCHEBread / ButterFlakes of buckwheat groats with venison and cranberries / dumplings with smoked fish / kale with mushroom powderMAIN COURSESmoked trout with roasted bacon, brioche bun, pickled fennel and wasabi mayonnaiseCelery roasted in salted batter, winter black truffle aroma, raisins in Madeira wineStrong beef broth with juniper, cod slices and shrimpsWild duck with blood orange, endive with balsamic aroma, roasted yellow beetrootAlmond cookie with smoked ice cream and salted caramel
AMUSE-BOUCHEPuff stuffed with smoked trout paste, with cottage cheese and dillBaby roman lettuce leaves with Garwolin's cottage cheese, green pea puree and fresh mintChicken croquette with root vegetables and parsley, coated in wheat bran and deep-friedMENUAsparagus with butter emulsion with smoked cheese and fresh herbsBaby carrot cream soup with coriander, lovage and monks cress leavesSole with cauliflower, dock and quinoaFree range chicken breat with turnip cabbage dumplings and wild garlicCreamy cheesecake with fresh forest fruit and lemon vervain leaves
AMUSE-BOUCHEGoose pâté, with beetroot and horseradishAPPETIZERApple smoked sterlet with poached egg, macadamia nuts, sourcream and caviar from Konin (Antonius Caviar)SOUPGreen asparagus cream soupMAIN COURSEDuck breast with almond and thyme puree, buckwheat boiled in apple juice and beetroot flavored with bison grass and nigella ash.DESSERTChocolate cookie with fruit frozen in liquid nitrogen, violet sugar and hot white chocolate with juniperKids MenuSOUPRaspberry tomato cream with egg noodlesMAIN COURSERice with vegetables and roasted free-range chickenDESSERTChocolate mousse with strawberriesSomething special: Violet-flavored cotton candy
APPETIZERSelection of smoked fish on a horseradish panna cotta with caviar, asparagus and lemon emulsionSOUPPheasant consommé with dumplings or egg noodlesMAIN COURSERoasted guinea fowl with citrus purée, orange and cardamomDESSERTStrawberries with bison grass zabaglione and pine syrup on a chocolate crumblesKids MenuSOUPRaspberry tomato cream with jasmin riceMAIN COURSEFree range chicken with sweet potato fries and carrotsDESSERTChocolate mousse with strawberries and pistachios
