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 |