Appetizers on the tableHare pate with cranberriesOscypek with cranberriesBeef tartarePolish cold cutsPicklesBreadSoupŻurek (sour soup in the old Polish style)Main courses on the tableCabbage rolls in tomato sauceBeef scions in sauceMashed potatoes with dillFried baby cabbageGlazed beetsSpring saladDessertCheesecake with caramel
SoupDelicate potato cream, herb oil, crispy sunflower seeds with baconOn the tablePork tenderloin in Schwarzwald hamGlazed chicken supremeRoasted neck 5 flavorsChorizo salmonSidesHasselback potatoes with herb salsaSweet potatos with okrasa and thymeGnocchi in mushroom sauce with lovageSaladMizeria of baby cucumbersCaramelized carrot in sesame seedsWhite cabbage saladSour pickles in honey and dill
SoupRoasted hokkaido pumpkin cream with ginger, coconut milk and sesame oil with roasted Brazil nutsMain courseRed lentil curry stew with vegetables, kaffir leaves and lemongrass served over cooked jasmine rice, sprinkled with fresh coriander and sesame seeds and drizzled with lime juiceDessertCoconut tapioca pudding
AppetizerWhite bean lard with smoked tofu and onion crackling served on a slice of homemade whole grain rye bread with pickled cucumberSoupOnion soup with croutonsMain courseBreton-style beansDessertApple pie served warm
To startMinestrone souporCreamy tomato soup with premium extra virgin olive oil, basil pesto, mascarpone cheese and cheese croutonsorPanzanella salad with burrataorCaprese salad with mozzarella di bufala, premium extra virgin olive oil, fresh ground pepper, Himalayan salt and fresh basil leavesMain courseBaked ossobuco in tomato sauce served on polentaorLazaniaorFettucine verde with spinach pesto, fried cheese and green vegetablesorRavioli stuffed with mascarpone cheese and spinach served in a light wine and butter emulsion with tomatoes, seasoned crudo ham and arugula saladorTagliatelle carbonara with aromatic guanciale, pecorino romano cheese, freshly ground pepper and premium country eggsorSaffron risotto with Italian carnaroli riceDessertPerfect Italian TiramisuorPanna cotta with raspberry mousseAll pastas are made from scratch by the chef with his own hands either on site or in advance - depending on the conditions, from the highest quality country eggs and original Italian semolina caputo rimacinata
AppetizerTartare of beef tenderloin or roe deer served with pickled onions, dijon mustard, chopped tarragon, caramelized hazelnuts and mayonnaise flavored with home-made smoked bacon served with a slice of artisanal wholemeal breadSoupRoyal broth with homemade egg noodles, vegetables, chopped parsleyorTripe soup with wheat bunorPeppery goulash soupMain courseStuffed beef scions in dark sauce with dried mushrooms served on roasted buckwheat groats and with pickled cucumberDessertHomemade apple pie with whipped cream and a scoop of vanilla ice cream
