Menu

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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

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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

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