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

Cold appetizers

  • 36 pln

    Baked beetroot tartar

    served with flatbread, shiso herb caviar mango gel and Nigella seeds

  • 40 pln

    Greco salad

    with peppers stuffed with feta mousse, pickled tomato, compressed cucumber, pickled onion and olive powder drizzled with oregano dressing

  • 39 pln

    Asparagus salad

    with cherry tomatoes, sunflower seed paste and oregano dressing

  • 48 pln

    Salmon in citrus smoked under a glass shade

    with a semi-pickled cucumber, Ponzu sauce, orange caviar and leek sprouts

  • 53 pln

    Beef tartar

    , seasoned with finely chopped marinated mushrooms, dill pickles, onions, served with a creamy egg yolk, onion sponge, Dijon mustard and lovage toasted bread

  • 460 pln

    Siberian " Black Gold"

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

Warm appetizers

  • 34 pln

    Asparagus with butter and breadcrumbs,and egg poche

  • 39 pln

    Asparagus wrapped in bacon with roasted garlic and alioli

  • 40 pln

    Polish ravioli with eggplant

    and basil purée served with asparagus and roasted linseed

  • 46 pln

    Croquettes with cod fish and Romesco sauce

    chorizo stewed in cider, pickled asparagus

  • 47 pln

    Polish pierogi with duck stuffing

    served on a roasted butter sauce, cardamom nuts and parmesan crisps

  • 51 pln

    Baby octopuses with baked garlic aioli

    served with potato ratte, samphire and marinated fennel


  • 29 pln

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

  • 38 pln

    Cream of white asparagus with mint oil

  • 38 pln

    Lithuanian red beet borsch chiller with quail egg

  • 44 pln

    Fish consomme with fish dumplings, samphire, early vegetables


  • 59 pln

    Pork tenderloin with hunters sauce

    served with stewed fennel and potato cake

  • 74 pln

    Polish duck with an exquisite cranberry and cherry sauce

    served with a potato fondant, beets, carrots in orange and apple beads

  • 81 pln

    Veal escalopes with parsley wine sauce

    served with buckwheat noodles and tomato flan

  • 105 pln

    Beef tenderloin with thyme sauce

    served with mashed baked potatoes, asparagus and spring onion


  • 79 pln

    Zander filet with cream sauce

    served with beluga lentils, sugar snap peas and pea puree

  • 87 pln

    Cod loin with venus clams steamed in white wine

    served with a semolina croquet, quinoa, glazed carrots and lemon sauce

Vegetarian dishes

  • 46 pln

    Unroasted buckwheat stuffed cabbage leaf with tomato-tarragon sauce

    cauliflower couscous, miso, walnuts, tapioca crisp

  • 53 pln

    Risotto with sun-dried tomatoes and vegan parmesan cheese

    served with cultivated mushrooms braised in wine, early vegetables, lemon olive oil


  • 37 pln

    Mille feuille with vanilla cream and fresh strawberries

    strawberry jelly, chocolate mousse and sauce anglaise

  • 38 pln

    Bavarian cream with hazelnut chocolate mousse

    pistachio Financiers, hazelnuts in a salty caramel, walnut sponge

  • 42 pln

    White chocolate mousse with cherry sorbet

    almond biscuit, crispy chocolate

  • 59 pln

    Crêpes Suzette ( prepared at your table)

    Crêpes in a rich orange butter sauce with a touch of Grand Marnier liqueur and a scoop of vanilla ice cream

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