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
Cold appetizerSmoked duck heart with quince horseradishWarm appetizerVeal tongue with caper sauceMain courseGnocchi with rabbit liver, butter and sageCloserVeal brain with nutmeg toast
Cold appetizerLeek and langoustine vinaigrette with caviarWarm appetizerFoie Gras with duck egg and brioche bunMain coursePork leg stew a'lla Pierre KoffmanDessertLemon tart
TapasTuna with braised spinach and endiveOctopuss with baby potatoes, olives and celeryBoccadillos with beef sirloin marinated in oregano and lemonBacon and fennel with garlic, served on baby cabbage with oliveFennel roasted with peas, mint, coriander and marinated artichoke
TAPASTostadas with fava bean puree, garlic, rosemary and olive oilPan-fried mackerel with confit tomatoes, coriander and garlicChicken liver with smoked bacon, potatoes and carmelized red onionBlood sausage with green beans, mushrooms and feta cheeseRoasted baby beetroot with onion, chickpeas and balsamic vinegar
Cold appetizerLeek terrine with sherry vinaigretteWarm appetizerPan-fried mackerel with parsley tapenadeMain courseRabbit cassoulet with green lentils and grilled roman lettuceDessertChocolate cake with cherries
Cold appetizerDuck rillettes with apple mousseWarm appetizerGizzard in broth and absinthMain courseSlow-cooked lamb shoulder with sage potato puree, braised kale and mintDessertBraised rhubarb with oat crumble and crème Anglaise
Cold appetizerSmoked leek with sauce viergeWarm appetizerBuckwheat blini with tapioca caviar and sour creamMain courseRoasted root vegetables with tofu, pearl barley and mintDessertBaked apples with raisins, mint and birch tree water
First CourseRoasted eggplant / Scamorza cheese / rucola / Salmoriglio sauceSecond CourseHomemade tagiatelle with rabbit ragu in saffron sauceDessertSeasonal fruit with zabaglione sauce and mint
