Menu
Starters
| Chanterelles sizzled with butter and young dill | 49 |
| Polish style beef tenderloin tartare | 59 |
| Crispy potato pancakes with smoked salmon and creme fraiche | 49 |
| Sizzled spice shrimps with garlic and chilli | 69 |
| Burrata with avocado, cherry tomatoes and black seed | 49 |
| Caesar salad with farm chicken, crotouns and parmesan | 49 |
| Marinated herring with creme fraiche, apple and leek | 42 |
| Mixed salad with greens and garden vinaigrette | 28 |
Soups
| Porcini mushroom soup with noodles | 32 |
| Polish style sourdough soup with egg and white sausage | 32 |
| Home-made chicken broth with noodles | 28 |
Home-made Dumplings
| Goose stuffed dumplings with butter, garlic and parmesan | 49 |
| Smoked dumplings with veal and crispy bacon | 42 |
| Dumplings stuffed with cottage cheese and potato with caramelized onion and sour cream | 39 |
Main Course
| Dover sole in butter emulsion with cherry tomatoes and zucchini | 195 |
| Roasted perch-pike fillet with chanterelles in rural cream | 87 |
| Fillet mignon steak with porcini mushrooms | 136 |
| Guinea fowl with elderberry sauce, chestnuts and green pistachio | 87 |
| Duck confit with caramelized apple and cranberry sauce | 79 |
| Pork cheeks with potato Silesian dumplings, fried beets and freshly grated horseradish | 65 |
| Chanterelles in cream with crispy potato pancakes and parmesan | 56 |
Desserts
| Polish style hot apple pie with vanilla ice-cream | 32 |
| Caramelized cheese-cake with white chocolate and salted caramel | 32 |
| Chocolate fondant from the oven with mango & passionfruit sorbet | 32 |