Herring marinated with red onion and raisinsGravlax salmon with pomegranate and lemon gelBaked pork bacon with smoked plumBeef with paprika and BBQ sauceGuacamole with croutonsPear with sun-dried tomatoes and azure cheesePork loin with horseradish sauceCoffee mousse with crushed meringuePanna Cotta with chocolate crumble
AppetizerSalmon tartare, soy cream and avocadoSoupFish broth, arancini with shrimp, olive oil and chivesMain course IPike perch, roasted cauliflower puree, tapioca and couscousMain course IIGołąbek with sauerkraut and mushrooms, romesco sauce, crispy potato, kohlrabiDessertGingerbread with blueberry Panna Cota and blackcurrantAdd-ons may change with the seasonality calendar
AppetizerHerring in sweet and sour vinegar, potato fondant, red onionSoupBorscht with mushrooms, dumplings, marjoramMain course IDumplings with cabbage and pearl barley, demi vege sauce with mustard and white onionMain course IIPike perch, roasted cabbage sauce, raisins and parsleyDessertGingerbread, blueberry panna cotta, black currantAdd-ons may change with the seasonality calendar
AMUSE BOUCHEDried cod with chlorophyllAPPETIZERSmoked deer tartarorBulltrout with pickled onionMAIN COURSECod with fava beans, green beans and butter emulsionMAIN COURSEThinly sliced cooked beef with pork fat with baby beetsorSalmon with sunchoke and cabbage
APPETIZERGoose carpaccio marinated in red wine served with rucola and grana padano cheese.SALADGoose liver fried in balsamic reduction served with apple sherbetMAIN COURSEDuck confit in honey glaze with charred chili, served on truffle puree and caramelized appleDESSERTWhite chocolate mousse with raspberry sauce on a chocolate cloud
