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
Available workshop topics:French Cuisine – Fine Dining – Classic and Modern TechniquesModern Polish Cuisine – Tradition with a signature twistPrivate Home Cooking Classes – An individual program in the comfort of your own kitchenOriginal workshop program tailored to the group and themecomplete set of recipestechnique demonstration and hands-on cookingtasting of the prepared dishes
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
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
Dishes to share:Herring from the North Sea with roe, apple and apple mayonnaiseBaltic herring with red onion jam and spicesSmoked sturgeon with horseradish on cucumber saladTraditional Polish Vegetable SaladStuffed fish, in jellyMushrooms in creamŁazanki (special pasta) with poppy seeds and raisinsWheat with honey and dried fruit and nutsPicklesDishes served individually:SOUPBeetroot soup with traditional dumplingsI Main CourseDumplings with mushrooms and hazelnuts in bread acid with dried fruits and black cuminII Main CourseCarp fillets with horseradish puree and beetrootsDedicated children's menu to be agreedAt a larger reception - the price to be agreed
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
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
