Menu
Starters
Herring fish a local delicacy, served in aromatic oil dressing or with sour cream, apple and onion salad
Polish-style steak tartare hand-chopped beef served with onion and runny egg yolk
Beef carpaccio hserved with rocket and Parmesan cheese
Board of Polish goat cheese for two, to pair with wine or the way you like
Salmon tartare the finest smoked salmon seasoned with sesame snaps, freshly grated horseradish root and guacamole
Hot Starters
Lithuanian small dumplings served in zabaglione with lovage or topped with butter
Hot prawns sautéed in oil infused with garlic
Sauteed foie gras served on tree cake with Calvados applesauce
Crispy hash browns made of seasoned shredded potatoes cooked to golden brown, served with smoked salmon
Meat dumplings stuffed with seasoned ground veal and sprinkled with pork scratchings
Russian-style dumpling served with chopped mint leaves
Soups
Warsaw-style beef tripe broth with delicate beef giblets
Golden consommé made by simmering best quality meat and vegetables
Ruby-red beetroot soup cooked with delicious apples, served with a meat pasty
Salads
Ceasar salad with Parmesan cheese served with chicken or shrimp
Provence Salad with tomato and rosemary & honey grilled goat cheese
Green garden Salad romaine lettuce, avocado, spinach, mushrooms, rocket and crispy bacon salad sprinkled with Parmesan
Romantic Salad with smoked goose breast and raspberry vinaigrette
Indian summer salad served with edible flowers and cucumber papprdelle
Our Best Polish Fish
Zander fish roasted and served with asparagus and spinach
Salmon grilled with aromatic vegetables
Sturgeon with citrus salad accompanied by velvety Dutch sauce and caviar
Main Courses
Veal chops cooked Polish-style, served with quail eggs and green cucumber salad with creamy dressing
Beef sirloin in wine and wild mushroom sauce, with potato dumplings
Veal shank w served with homemade Silesian dumplings and leeks
Roasted shoulder of lamb in red wine sauce with rosemary & thyme
Roast half duck with apple stuffing
Duck breast served with potato gratin and braised red beetroots
Traditional pork chop served with braised cabbage
Seasonal risotto
Desserts
Soup of “Nothing” meringue floating on crème anglaise with a topping of red berries
Moelleux au chocolat zdeliciously chocolaty molten lava cake with blueberries
Halva parfait with pistachio meringue on orange syrup
Jelly on red wine rich in red forest fruit
Ruby apple pie baked with meringue with cinnamon and a scoop of vanilla ice cream
Traditional cheesecake from Cracow, on the way to Vienna
Ice cream dessert with seasonal fruits
