Menu

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Starters

Crispy potato pancakes with smoked salmon and creme fraiche 46
Polish style beef tenderloin tartare 55­
Sizzled spice shrimps with garlic and chilli 69­
Marinated herring with creme fraiche, apple and leek 39
Game pate with home-made pickles 36
Marinated pork trotters in auspic with freshly grated horseradish 32

Soups

Porcini mushroom soup with noodles 29­
Polish style sourdough soup with egg and white sausage 28­
Clean red borstch with dumplings stuffed with cabbage and forest mushrooms 26

Home-made Dumplings

Goose stuffed dumplings with butter, garlic and parmesan 45­
Smoked dumplings with veal and crispy bacon 39­
Dumplings stuffed with cabbage and forest mushrooms 36­

Main Course

Dover sole in butter emulsion with cherry tomatoes and zucchini 159
French rack of lamb with black "beluga" lentils, vegetables and rosemary 125­
Fillet mignon steak with porto sauce and vegetables 118
Perch-pike fillet with creamy porcini mushrooms sauce 79
Duck confit with red cabbage, caramelized apple and cranberry sauce 76
Guinea fowl with elderberry sauce, chestnuts and green pistachio 69­
Pork cheeks with potato Silesian dumplings, fried beets and freshly grated horseradish 59

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Desserts

Poppy-seeds cake with honey and almonds 29
Caramelized cheese-cake with white chocolate and salted caramel 29
Chocolate fondant from the oven with mango & passionfruit sorbet 29

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