Polski Angielski
  • Show all menu
  • Cold appetizers
  • Warm appetizers
  • Soups
  • Meat
  • Fish
  • Vegetarian dishes
  • Desserts

Cold appetizers

  • 37 pln

    Eggplant caviar and zucchini stuffed with dried tomatoes

    roasted pepper in garlic, creamy pepper custard, basil oil

  • 39 pln

    Veal shanks in jelly served with onion marmalade and lovage oil

  • 44 pln

    Beet and goat cheese salad

    pineapple, pistachio nuts, endive, tarragon and honey dressing

  • 46 pln

    Smoked salmon in green tea with a lemon - pine liqueur

    served with horseradish mousse, pickles with mustard seeds and whole wheat crisps

  • 48 pln

    Beef tartar

    seasoned with finely chopped marinated mushrooms, dill pickles, onions, served with a creamy egg yolk, saffron milk cup mushroom oil, mustard and lovage mayonnaise

  • 420 pln

    Siberian " Black Gold"

    60g of Original Siberian Black Sturgeon caviar, served on ice with blinis and toasted bread

Warm appetizers

  • 39 pln

    Crepes with wild mushrooms in butter sauce

    served with roasted wheat and lime aioli

  • 44 pln

    Kidney stew with saffron milk cup mushrooms, in a creamy white wine sauce

    served with roasted parsley and crunchy polenta

  • 44 pln

    Codfish stuffed cabbage leaf with tomamto coulis

    served with a rice puff and smoked tomato

  • 46 pln

    Veal pierogis with breaded calf sweetbread

    braised onion, celery, veal froth and scallions


  • 32 pln

    Veal consommé with Lithuanian dumplings stuffed with lamb meat and vegetables brunoise

  • 38 pln

    Chestnut cream soup with marinated pear and pear froth

  • 44 pln

    Cream fish soup

    with lemon potato, fresh fish and cherry tomato


  • 72 pln

    Polish style roasted duck with sour cherry – cranberry sauce

    apple pearls, potato fondant and red beets stewed in red wine

  • 78 pln

    Veal shoulder in aromatic coating with calf sweetbread and rosemary sauce

    served with garlic potato purée, shimenji mushrooms, carrots

  • 89 pln

    Rib Eye steak 28 day dry aged with Montpellier butter

    potato gratin, stewed spinach, shallot sauce

  • 98 pln

    Beef tenderloin with bordelaise sauce

    served with mustard potato puree, shallots, spring onion, black salsify


  • 68 pln

    Red catfish with parsley butter sauce

    red lentils, leek purée, purple sugar snap peas

  • 72 pln

    Sea bass with white wine sauce

    savory wild rice, braised mini roman, capers, watercress, lemon segments

Vegetarian dishes

  • 42 pln

    Potato poppy seed dumplings with mushrooms stewed in lovage butter

    spinach, amber cheese flakes, parsley purée

  • 47 pln

    Kataifi strudel with Mediterranean vegetables in tomatoes with capers

    roasted pepper paste covered with Kataifi cake, kale with roasted almonds, sunflower oil


  • 32 pln

    Apple pie with Polish advocaat liqueur cream

    Italian meringue, mulled wine sorbet, nut and orange crumble

  • 34 pln

    Chocolate Royale

    Rich chocolate brownie with chocolate sponge, orange ice cream, chocolate sand, chocolate chantilly cream and orange gel

  • 36 pln

    Baileys cheesecake

    with salted caramel, roasted white chocolate, crème fraiche

  • 52 pln

    Crêpes Suzette ( prepared at your table)

    Crêpes in a rich orange butter sauce with a touch of Grand Marnier liqueur

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