Starters
Herring side-dish with celery
Polish sirloin tartare with free-range yolk, lavish!
Venision liver pate baked by us, accompanied by marinade and horseradish
Polish pigs’ feet jelly, old style marinated with Boletes vinegar
Beetroot carpaccio with Solan cheese with rocket and dill vinegar and roasted peppers
Polish cheese platter for two people, perfect with wine and not just
Hot Starters
Lithuanian Koldunai with zabaglione and lovage
Pelmieni with Masurian Sturgeon in real butter emulsion
Prawns in a clay pot, with olive oil and half a head of garlic
Foie gras with porcini mushrooms
Milk-fed veal dumplings topped with fried bacon with melted lard
Polish dumplings stuffed with porcini mushroom and cabbage
Duck dumplings with caramelized apples
Dumplings seletion with milk-fed veal, duck, cabbage and mushrooms
Soups
Warsaw tripe soup cooked with veal shank, served in Old-Polish way grated Bursztyn cheese
Aromatic chicken soup with homemade noodles
Borscht like a ruby, cooked with sourdough starter and Antonovka peels, served with a patty
Sour rye soup with porcini mushrooms with a white sausage made by our butcher
Magda Gessler’s Solyanka acidified with the juice of fresh pickled cucumber
Salads
Ceasar salad sprinkled with Bursztyn cheese with real anchovies and organic, free-range chicken
Ceasar salad sprinkled with Bursztyn cheese with real anchovies and prawns
Ruby salad with pomegranate and caramelized beetroot, served with gorgonzola toast
I’m in seventh heaven… heavenly gardens avocado, spinach, mushrooms, rocket, bacon, cheese
Our Best Polish Fish
Sturgeon fillet with white groats and hollandaise sauce
Masurian catfish with kohlrabi salad and young potatoes with dill
Main Courses
Veal chop with a fried egg and creamy cucumber salad
Veal shank with homemade Silesian dumplings and a leek
Veal liver steak accompanied by redcurrant glaze
Polish Pearl Barley Cabbage Rolls with aromatic Boletes sauce
Seasonal risotto
Pork chop with cabbage, frying-pas-sized
Duck Polish typically – baked with Antonovkas, the whole half
Lamb shoulder baked in rosemary, thyme and wine marinade served with rice Pilaf and sugar-coates cherry tomatoes
Beef Sirloin Tournedo Steak with potato dumpling and green pepper sauce
Desserts
Cream of Anything Soup with pistachios meringue clouds, ice creams and fruits
Moelleux au chocolat a wonderfully chocolate one with ice creams and nuts
Halva parfait, whisk by us with orange juice
Original honey cake traditional and delighful
Ruby apple pie baked with meringue with cinnamon, and that’s that!
Cheesecake Cracovian one with raisins
Ice cream sundae with seasonal fruits
