Menu

Menu

Starters

Salted herring with onion, cucumber and caper apple

Dumplings with ricotta, dried tomatoes and cut parmesan cheese

Tiger prawns from frying pan marinated in garlic and white wine, served with butter toast

Soups

Cucumber cooler with dill and rice chips

Broad bean creamy with added smoked salmon rubella

Boletus mushroom soup with dumplings and parsley

Old Polish sour rye soup with white sausage and egg

Traditional chicken broth with homemade noodles


Salads

Salad mix with grilled chicken, honey vinaigrette and herb toasts

Fresh spinach with goat's cheese, particles of pickled pear, pomegranate and sunflower seeds with homemade vinaigrette

Butter lettuce salad with roast duck, dried tomatoes, parmesan and achovies dip

Main Course

Chicken breast sous-vide on cheese sauce with red pepper, served with yam and celery gratine.

Bone-in pork chop with simmered cabbage with smoked bacon and bacon and onion mashed potatoes  

Confused duck leg with caramelised cranberries, served with laid noodles and red cabbage.

Beef cheeks with truffle purèe and beetroot ratatouille

Pepper steak with special potato on vegetable bars with pepper sauce

Fried Nile Perch with roasted almond flakes served with red rice, braised radish leaves and salt shoots

Tagliatelle pasta with carbonara sauce with smoked bacon

Venison dumplings served with melted smoked lardons with crème fraiche

Vegetarian vegetable ratatouille with teriyaki sauce

Dumpling with chanterelles with cheese souce


Kids Menu

Cherry soup with homemade noodles

Tomato noodle soup

Chicken broth with noodles and carrots

Chicken nuggets with French fries and fresh seasonal vegetable salad

Blueberry dumplings 5 pcs.

Pancakes with chocolate, fresh fruit and whipped cream


Desserts

Apple and berry pie with berry sauce and a scoop of vanilla ice cream

Baked blueberry cream with caramel and fruit

Fried cream ice cream in walnut coating with plum dressing and peppermint

Meringue with fruits and raspberry mousse  

Strawberries and mangoes baked in cocoa-moglucose

Chocolate soufflé with cherries and vanilla ice cream