6 course menu prepared on the basis of ingredients available on a given day with wine pairing. For each dish, guests receive a glass of wine specially selected by Chef.During booking, please provide diet restrictions to be considered by Chef when planning the menu.
APPETIZERRoasted beetroot salad with goat cheese and buckwheat honeySoupMushroom soup with noodles and dill oilMain CourseFried duck breast, potato fondant, marinated pearDESSERTMini tart with apples and lemon cream
APPETIZERMarinated beef with forest mushrooms, cold pressed rapeseed oil, ripening cheese and rosemarySOUPCream soup with parsnip and pear with nigella and cider jellyMain course ILong roasted bacon with red cabbage puree, hazelnuts, dark sauce and kale chipMain course IIPumpkin dumplings with burnt butter, almonds, pumpkin seed oil and pumpkin powderdessertWhite chocolate mousse, roasted white chocolate, marinated pear
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
AppetizerAsparagus with serrano ham and sous vide eggsSOUPCauliflower cream with hazelnuts and cocoaMain courseDuck breast with roasted endive, orange and saffron sauce and celery puréeDessertMeringue with chantilly creme, strawberries and fresh mintKids MenuSoupTomato soup with mozarella, basil and olive oilMain CourseFree range chicken breast with baby carrots, asparagus and peas with a honey glazeDessertMeringue with chantilly creme, strawberries and fresh mint
AppetizerStewed in butter and thyme, romaine lettuce with cheese fondue and crispy chickenDanie główneBeet risotto with baked goat cheese and roasted pumpkin seedsorPork tenderloin stewed in sweet wine sauce served on mashed potato puree with dijon, marinated young vegetables from waterDessertYoghurt muffins with rhubarb crumble and ice cream
AppetizerBaked beetroot salad with lamb meatball and thyme sauceSoupAsparagus cream with goat cheese and pancetta chipMain courseForty duck leg, celery gratin with spinach and caramelized onions in beetroot juiceorRavioli with smoked trout and asparagus in tarragon sauceDessertTart with passion fruit, oranges and coconut granite
AppetizerSalad with scallops and truffle dressingSoupBroth of guinea fowl with nut spatulas (dumplings rubbed)Main courseFried monkfish in Parma ham on stewed Italian cabbageorBaked beef sirloin with figs and horseradish puree and demiglace sauceDessertRice brulee on almond milk with rum and apples
