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 | 39 |
| Sizzled spice shrimps with garlic and chilli | 49 |
| Duck carpaccio with celery, raisins and nuts | 36 |
| Rucola salad with goat cheese parfait | 32 |
| Marinated Baltic herring with sour cream, apple and leek | 29 |
Home-made dumplings
| Smoked dumplings with veal and crispy bacon | 29 |
| Russian dumplings with potatoes and cottage cheese served with caramelized onion and creme fraiche | 29 |
| Dumplings with cabbage and mushrooms | 29 |
| Goose stuffed dumplings with butter, garlic and parmesan | 36 |
Soup
| Polish style sour cream soup with rural white sausage | 24 |
| Creamy pumpkin soup with ginger and cardamom | 24 |
Main Course
| Seabass fillet with porcini mushrooms in butter emulsion | 56 |
| Matured beef tenderloin steak with green pepper sauce and seasonal vegetables | 89 |
| Veal entrecote with asparagus | 69 |
| Guinea-fowl with elderberry sauce, chestnuts and green pistacchio | 62 |
| Duck confit with apple pancakes and cranberry sauce | 59 |
| Lamb shank from the oven with rosemary | 56 |
| Rolled beef rashers with buckwheat groats and roasted beets puree | 49 |
| Breaded pork chop with spring young cabbage | 39 |
Desserts
| Home made hot apple pie with vanilla ice-cream | 24 |
| Chocolate fondant from the oven with mango and passion fruit sorbet | 24 |
| Creamy cheesecake with white chocolate and salted caramel | 24 |