Menu

Appetizers

Asparagus in butter emulsion with cherry tomatoes and parmesan 32
Potato pancakes with smoked salmon and sour cream 39
Polish style beef tenderloin tartare 39
Sizzled spice shrimps with garlic and chilli 49
Duck carpaccio with celery, raisins and nuts 36
Rucola salad with goat cheese parfait 32
Marinated Baltic herring with sour cream, apple and leek 29

Home-made dumplings

Smoked dumplings with veal and crispy bacon 29
Russian dumplings with potatoes and cottage cheese served with caramelized onion and creme fraiche­ 29
Dumplings with cabbage and mushrooms 29
Goose stuffed dumplings with butter, garlic and parmesan 36

Soup

Polish style sour cream soup with rural white sausage 24
Creamy pumpkin soup with ginger and cardamom­ 24

Main Course

Seabass fillet with porcini mushrooms in butter emulsion 56
Matured beef tenderloin steak with green pepper sauce and seasonal vegetables 89
Veal entrecote with asparagus 69
Guinea-fowl with elderberry sauce, chestnuts and green pistacchio 62
Duck confit with apple pancakes and cranberry sauce 59
Lamb shank from the oven with rosemary 56
Rolled beef rashers with buckwheat groats and roasted beets puree 49
Breaded pork chop with spring young cabbage 39

Desserts

Home made hot apple pie with vanilla ice-cream 24
Chocolate fondant from the oven with mango and passion fruit sorbet 24
Creamy cheesecake with white chocolate and salted caramel 24