Appetizers

29 pln

Qrudo

caramelised pear, goat cheese, baked beetroot, nuts, fennel, raspberry vinaigrette

30 pln

Goose tartar

pickles, quail egg yolk, edible earth

34 pln

Fried quail

stewed chicory, grape gel, carrot mousse, dear chutney

23 pln

Pumpkin hummus

brioche, grilled halumi cheese

26 pln

Marinated herrings with Polish potato vodka

bison grass, edible sand, compressed apple, sour cream, carrot emulsion

Soups

24 pln

Saff ron pheasant broth

wild birds pate, julienne vegetables, parsley dew

25 pln

Old Polish crayfi sh soup

crayfish oil, crayfish necks, sour cream

20 pln

Hare sour rye soup

potatoes, wild mushrooms, smoked rib

18 pln

Autumn pumpkin cream soup

blue cheese, roasted pumpkin seeds, pumpkin seeds oil

Main Courses

46 pln

Leg of rabbit

beetroot dumplings, vegetable spaghetti, mustard sauce

44 pln

Pork chumps sous vide

potato puree, baked vegetables, beetroot chip, rich sauce

46 pln

Duck breast

polenta, pumpkin fondant, gooseberry sauce

68 pln

Roasted lamb leg

crunchy spelt, root vegetables, blackned garlic sauce

78 pln

Sadle of deer

potato rosti, cabbage pouch with chestnut, cowberry, sour – chocolate sauce

72 pln

Beef tenderloin

truffle potato, kale pesto, pumpkin confit, wild mushroom, marrow

55 pln

Catch of the day

nutty – mushroom pearl barley, fried kale, tomatoes chutney, samphire

Dumplings and Pasta

32 pln

Potato dumplings

with mushrooms sauce, trufflefl avoured olive

32 pln

Pasta with roasted goose

red cabbage, red cabbage oil

33 pln

Pasta with wild mushrooms

camelina oil, polish rippening cheese

Jewish Cuisine

18 pln

Jewish „Penicillin”

traditional broth with meat dumplings

46 pln

Goose breast sous vide

pearl barley with dates, stewed red cabbage, gingerbread sauce

Desserts

19 pln

Mushroom crème brulle

20 pln

White chocolate souffle

rapsberry snow, milk thistle and lime caviar

24 pln

Nut nougat

foam of blackcurrant, edible glass

22 pln

Currant cannelloni

with chestnut mousse, chokeberry sauce, tulle

49 pln

Cheese board

with sides selected by the chef

Accompaniments

9 pln

Salad mix

9 pln

Steak fries

9 pln

Baked potatoes

Appetizers

29 pln

Qrudo

caramelised pear, goat cheese, baked beetroot, nuts, fennel, raspberry vinaigrette

30 pln

Goose tartar

pickles, quail egg yolk, edible earth

34 pln

Fried quail

stewed chicory, grape gel, carrot mousse, dear chutney

23 pln

Pumpkin hummus

brioche, grilled halumi cheese

26 pln

Marinated herrings with Polish potato vodka

bison grass, edible sand, compressed apple, sour cream, carrot emulsion

Soups

25 pln

Old Polish crayfi sh soup

crayfish oil, crayfish necks, sour cream

24 pln

Saff ron pheasant broth

wild birds pate, julienne vegetables, parsley dew

20 pln

Hare sour rye soup

potatoes, wild mushrooms, smoked rib

18 pln

Autumn pumpkin cream soup

blue cheese, roasted pumpkin seeds, pumpkin seeds oil

Main Courses

46 pln

Leg of rabbit

beetroot dumplings, vegetable spaghetti, mustard sauce

44 pln

Pork chumps sous vide

potato puree, baked vegetables, beetroot chip, rich sauce

46 pln

Duck breast

polenta, pumpkin fondant, gooseberry sauce

68 pln

Roasted lamb leg

crunchy spelt, root vegetables, blackned garlic sauce

78 pln

Sadle of deer

potato rosti, cabbage pouch with chestnut, cowberry, sour – chocolate sauce

72 pln

Beef tenderloin

truffle potato, kale pesto, pumpkin confit, wild mushroom, marrow

55 pln

Catch of the day

nutty – mushroom pearl barley, fried kale, tomatoes chutney, samphire

Dumplings and Pasta

32 pln

Potato dumplings

with mushrooms sauce, trufflefl avoured olive

32 pln

Pasta with roasted goose

red cabbage, red cabbage oil

33 pln

Pasta with wild mushrooms

camelina oil, polish rippening cheese

Jewish Cuisine

18 pln

Jewish „Penicillin”

traditional broth with meat dumplings

46 pln

Goose breast sous vide

pearl barley with dates, stewed red cabbage, gingerbread sauce

Desserts

19 pln

Mushroom crème brulle

20 pln

White chocolate souffle

rapsberry snow, milk thistle and lime caviar

24 pln

Nut nougat

foam of blackcurrant, edible glass

22 pln

Currant cannelloni

with chestnut mousse, chokeberry sauce, tulle

49 pln

Cheese board

with sides selected by the chef

Accompaniments

9 pln

Salad mix

9 pln

Steak fries

9 pln

Baked potatoes

menu card
Appetizers
Soups
Main Courses
Dumplings and Pasta
Jewish Cuisine
Desserts
Accompaniments