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 42
Sizzled spice shrimps with garlic and chilli 49
Duck carpaccio with celery, raisins and nuts 36
Marinated Baltic herring with sour cream, apple and leek 29
Deer pate with home-made pickles 29
Marinated pork trotters with horseradish 29
Grilled zucchini rolled with farm cheese, cherry tomatoes and rucola 29

Home-made dumplings

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

Soup

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

Main Course

Seabass fillet with black lentils, egg and sorrel sauce 59
Matured beef tenderloin steak with green asparagus and bernaise sauce 89
French lamb rack with young vegetables and rosemary 95
Guinea-fowl with elderberry sauce, chestnuts and green pistacchio 64
Duck confit with apple pancakes and cranberry sauce 59
Rolled beef rashers with buckwheat groats and roasted beets puree 56
Breaded pork chop with spring young cabbage and fried egg 45

Desserts

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