Menu
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 |
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 |