Menu
Appetizers
| Asparagus in butter emulsion with cherry tomatoes and parmesan | 32 |
| Potato pancakes with smoked salmon and sour cream | 39 |
| Polish style beef tenderloin tartare | 42 |
| Sizzled spice shrimps with garlic and chilli | 49 |
| Duck carpaccio with celery, raisins and nuts | 36 |
| Marinated Baltic herring with sour cream, apple and leek | 29 |
| Deer pate with home-made pickles | 29 |
| Marinated pork trotters with horseradish | 29 |
| Grilled zucchini rolled with farm cheese, cherry tomatoes and rucola | 29 |
Home-made dumplings
| Smoked dumplings with veal and crispy bacon | 32 |
| Russian dumplings with potatoes and cottage cheese served with caramelized onion and creme fraiche | 29 |
| Goose stuffed dumplings with butter, garlic and parmesan | 38 |
Soup
| Polish style sour cream soup with rural white sausage | 24 |
| Creamy pumpkin soup with ginger and cardamom | 24 |
Main Course
| Seabass fillet with black lentils, egg and sorrel sauce | 59 |
| Matured beef tenderloin steak with green asparagus and bernaise sauce | 89 |
| French lamb rack with young vegetables and rosemary | 95 |
| Guinea-fowl with elderberry sauce, chestnuts and green pistacchio | 64 |
| Duck confit with apple pancakes and cranberry sauce | 59 |
| Rolled beef rashers with buckwheat groats and roasted beets puree | 56 |
| Breaded pork chop with spring young cabbage and fried egg | 45 |
Desserts
| Home made hot apple pie with vanilla ice-cream | 24 |
| Chocolate fondant from the oven with mango and passion fruit sorbet | 24 |
| Cheesecake with white chocolate, salted caramel and green pistachio | 24 |