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Search results (13)

Polish cuisine - Autumn and winter edition

Chef
Anna Klajmon

Polish cuisine - Autumn and winter edition

52 €/pp

Chef Anna Klajmon
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Polish cuisine - Autumn and winter edition

APPETIZER Goose / corn / garlic ketchup / truffle mayonnaise SOUP Traditional white borscht with egg and sausage MAIN FISH COURSE Zander / Sunchoke puree / tomato consomme MAIN MEAT DISH Wild boar / pumpkin puree / mushroom sauce / kale DESSERT Steamed joghurt / plums with honey and cinnamon

€/pp for10 people

Chef
Marcin Piotrowski

Luxurious PRL

37 €/pp

Chef Marcin Piotrowski
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Luxurious PRL

STARTER Veal legs and 2 shots of vodka (Medusa with binoculars) APPETIZER Kawior na cebuli z musztardą i listkami majeranku (Blood sausage) SOUP Tripe Warsaw style with chicken and meatballs MAIN COURSE Meatloaf with groats and beetroot DESSERT Chocolate brick

€/pp for10 people

Chef
Marcin Piotrowski

Old Poland

50 €/pp

Chef Marcin Piotrowski
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Old Poland

APPETIZER Goose pâté, cranberry, apricot in bison grass vodka, burnt challah SOUP White borscht with veal, horseradish, asparagus and quail egg MAIN COURSE Zander in crayfish sauce with lemon puree and green vegetables DESSERT Paskha with hemp and honey

€/pp for10 people

Chef
Ewa Ługowska

Workshops on baking gluten-free bread

262 €/pp

Chef Ewa Ługowska
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Workshops on baking gluten-free bread

Program 1. Overview of gluten-free flours, gluten substitutes in bread and the necessary tools. 2. Preparation of dough using instant yeast and discussion of the kneading technique. 3. Rising (60 minutes). Preparation of bread additives - while rising, e.g. vegan dairy: butter, cottage cheese. 4. Bake (50 minutes). During the baking of bread, we can start the leaven and discuss the procedure (if the customer is interested in this step). As part of the course, the client receives: a bread proofing basket, a sourdough starter, flour for further sourdough work and a book "Misa Mocy 2", with instructions for baking sourdough bread and instant yeast.

€/pp for10 people

Chef
Ola Juszkiewicz

Delicacies of Warmia and Masuria

106 €/pp

Chef Ola Juszkiewicz
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Delicacies of Warmia and Masuria

Cold appetizer Rillettes from Mazurian smoked fish / chałka / pickles Hot appetizer Masurian fish soup / dried tomatoes / celery / julienne vegetables Main course Zander on clarified butter / horseradish puree / hazelnuts / creamy spinach Dessert Semolina / crumble / seasonal fruit

€/pp for10 people

Chef
Paweł Michałowski

Menu Komunijne z Turbotem i Vacherin

56 €/pp

Chef Paweł Michałowski
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Menu Komunijne z Turbotem i Vacherin

PRZYSTAWKA:

Tatar po Warszawsku “jak dawniej” ze Szprotką, Chleb na Zakwasie i Prawdziwe Maslo

ZUPA:

Krem z Bialych Szparagow z Szynka Parmenska

lub

Krem z Zielonego Groszku z Szynka Parmenska

DANIE GŁÓWNE:

Filet z Turbota Baltyckiego z Zielonymi Szparagami, Truflowym Puree Ziemniaczanym i Sosem Holenderskim

DESER

Vacherin z Kremem Angielskim i Owocami Leśnymi

Menu dla Dzieci

w cenie 100 zł/os

PRZYSTAWKA:

Szaszlyki z Sera Haloumi I Kolorowych Warzyw z Emulsja ze Slodkiej Papryki, Bagietka na Zakwasie

ZUPA:

Krem z Bialych Szparagow

Lub

Krem z Zielonego Groszku

DANIE GŁÓWNE:

Pierś Perliczki z Zielonymi Szparagami ,Kremowym Puree Ziemniaczanym i Sosem Kurkowym

DESER:

Vacherin z Kremem Angielskim i Truskawkami

€/pp for10 people

Chef
Marcin Piotrowski

Traditiona Christmas Eve Dinner

82 €/pp

Chef Marcin Piotrowski
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Traditiona Christmas Eve Dinner

Dishes to share: Herring from the North Sea with roe, apple and apple mayonnaise Baltic herring with red onion jam and spices Smoked sturgeon with horseradish on cucumber salad Traditional Polish Vegetable Salad Stuffed fish, in jelly Mushrooms in cream Łazanki (special pasta) with poppy seeds and raisins Wheat with honey and dried fruit and nuts Pickles Dishes served individually: SOUP Beetroot soup with traditional dumplings I Main Course Dumplings with mushrooms and hazelnuts in bread acid with dried fruits and black cumin II Main Course Carp fillets with horseradish puree and beetroots Dedicated children's menu to be agreed At a larger reception - the price to be agreed

€/pp for10 people

Chef
Michał Matuszewski

Elegant dinner

43 €/pp

Chef Michał Matuszewski
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Elegant dinner

ADULT MENU ( 180 PLN / person ) Appetizer Sourdough bread with gzik, marinated radish and wild herbs Soup Vichyssoise - french leek cream Main course Beef stripe with fired potatoes, glazed young carrots, demi glace sauce Dessert Yoghurt steamed with spring fruits and meringue CHILDREN'S MENU ( 80 PLN / person ) Soup Beef broth with dumplings Main course Corn chicken breast with young carrots, potato puree and early vegetables Dessert Yoghurt steamed with spring fruits and meringue

€/pp for10 people

Chef
Paweł Michałowski

INDULGE YOURSELF

60 €/pp

Chef Paweł Michałowski
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INDULGE YOURSELF

TO START WITH Smoked fish canapes Salmon and dill blini Halibut with pumpernickel Trout with cucumber and red caviar APPETIZER 1 Herring with onion and linseed oil APPETIZER 2 Tatar Warsaw style with smoked sprat MAIN COURSE Tenderloin and sweetbreads, scorzonera, beans with winter savory and mushrooms DESSERT Eclaire with coffee creme

€/pp for10 people

Chef
Michał Matuszewski i Jakub Mikołajczak

First communion party

73 €/pp

Chef Michał Matuszewski i Jakub Mikołajczak
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First communion party

Appetizer Asparagus with serrano ham and sous vide eggs Soup Cauliflower cream with hazelnuts and cocoa Main Course Duck breast with roasted endive, orange and saffron sauce and celery purée Dessert Meringue with chantilly creme, strawberries and fresh mint Kids Menu Soup Tomato soup with mozarella, basil and olive oil Main Course Free range chicken breast with baby carrots, asparagus and peas with a honey glaze Dessert Meringue with chantilly creme, strawberries and fresh mint

€/pp for10 people

Chef
Anna Marciniak

Modern Polish cuisine

65 €/pp

Chef Anna Marciniak
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Modern Polish cuisine

Appetizer I Marinated matias / sour cream / dill oil / matcha / green cucumber Appetizer II Sous vide goose breast / beetroot emulsion / pumpernickel / elderberry foam / almonds Main course Pork loin / smoked plum sauce / puree of slow roasted celery / caramelised root vegetables Dessert Pumpkin mousse / orange and thyme jam / praline For receptions in Poznań - a PLN 600 discount applies

€/pp for10 people

Chef
Mateusz Łuczaj

Christmas Menu

59 €/pp

Chef Mateusz Łuczaj
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Christmas Menu

Appetizers Herring Dutch Matjas with caramelized onion and herb mayonnaise Greek style fish - cod baked in a roasted carrot emulsion Sour cabbage with wild boar and dried plum Duck Rillette Soup Red borscht with mushroom dumplings or Soup with white sausage Main course Roast veal with roasted sweet potatoes, caramelized vegetables, and red wine sauce or Salmon in butter with mashed potatoes and caramelized vegetables with citrus vinaigrette Dessert Christmas apple pie with vanilla ice cream or Crème brûlée with fruit

€/pp for10 people

Chef
Cezary Powała

Lunch Menu

14 €/pp

Chef Cezary Powała
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Lunch Menu

SOUP Beetroot cream with goat cheese and roasted nigella seeds MAIN COURSE Duck breast sous vide, Mousseline puree with baby cabbage, baby vegetables, brown butter DESSERT Chocolate mousse with ginger cherries

€/pp for10 people

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