Menu
Appetizers
| Potato pancakes with smoked salmon and creme fraiche | 36 |
| Seasoned beef tenderloin tartare | 39 |
| Sizzled spice shrimps with garlic and cherry tomatoes | 49 |
| Salad with roasted goat cheese | 32 |
| Smoked dumplings with veal and crispy bacon | 29 |
| Marinated Baltic herring with leek and potato salad | 28 |
| Game pate with home made pickles | 27 |
Soup
| Polish style sour cream soup with rural white sausage | 22 |
| Porcini mushroom soup with home-made noodles | 24 |
Main Course
| Perch-pike fillet with porcini mushrooms in butter emulsion | 59 |
| Skrei cod with black lentils, mint and green peas | 65 |
| Matured beef tenderloin steak with seasonal vegetables | 89 |
| Lamb shank in rosemary with black lentils, brussels-sprout and crispy kale | 69 |
| Duck confit with apple pancakes and cranberry sauce | 59 |
| Guinea-fowl with elderberry sauce, chestnuts and green pistacchio | 56 |
| Rolled beef rashers with buckwheat groats and roasted beets puree | 46 |
Desserts
| Home made hot apple pie with vanilla ice-cream | 21 |
| Crispy meringue cake with coffee cream and delicacies | 23 |
| Chocolate fondant from the oven | 24 |