Menu

Appetizers

Potato pancakes with smoked salmon and creme fraiche 39
Seasoned beef tenderloin tartare 42
Sizzled spice shrimps with garlic and cherry tomatoes 49
Salad with roasted goat cheese 35
Marinated Baltic herring with leek and potato salad 32
Game pate with home made pickles 29

Home-made dumplings

Smoked dumplings with veal and crispy bacon 32
Goose stuffed dumplings with butter, garlic and parmesan 38
Russian dumplings with potatoes and cottage cheese served with caramelized onion and creme fraiche­ 29

Soup

Polish style sour cream soup with rural white sausage 24
Porcini mushroom soup with home-made noodles 26
Creamy pumpkin soup with pompkin pancakes and pumpkin­ 24

Main Course

Seabass fillet with porcini mushrooms in butter emulsion 64
Lamb racks with smoked bell pepper, black beluga lentils and rosemary 95
Matured beef tenderloin steak with green pepper sauce and seasonal vegetables 89
Veal entrecote with madeira sauce and seasonal vegetables 78
Duck confit with apple pancakes and cranberry sauce 59
Guinea-fowl with elderberry sauce, chestnuts and green pistacchio 64
Rolled beef rashers with buckwheat groats and roasted beets puree 55

Desserts

Home made hot apple pie with vanilla ice-cream 24
Crispy meringue cake with coffee cream and delicacies 24
Chocolate fondant from the oven 24
Creamy cheesecake with white chocolate and raspberry sorbet 24