APPETIZERButternut squash tortellini with sage and browned butterMAIN COURSEWhite veal with winter savory, sweetbreads and beansDESSERTJoghurt jelly, pear cooked with saffron and cardamom
APPETIZERCanapésMAIN COURSE (Fish)Sea bream with oysters / quinoa / sweede / nori and sake oilMAIN COURSE (Lamb)Rack of lamb / Turnip cabbage baked in salt / red onion / Padron pepper puree / lamb jusDESSERTMeringue with mascarpone and passion fruit
Burgers 100% beef with homemade bread rolls, bbq sauce and garlic aioli, plus additions (cheese massdamer, raspberry tomatoes, pickled cucumber, lettuce, red onion)orBurgers 100% beef with homemade bread rolls, bbq sauce and garlic aioli, with spinach, dor blu cheese and caramelized red onionsAdditionallyPickled asparagus wrapped in bacon slicesGrilled vegetables (peppers, zucchini, corn, eggplant)Skewers with shrimp in currySaladsSalad from a young potato with dill and a slow-growing cucumberRomanesco salad, cauliflower, cherry tomatoes, feta, broccoli and eggClassic with tomato mozzarella and homemade pestoSauces "in the table":bbqgarlic aiolitzatziki
Amuse boucheOysters / cucumber granita with dill / lemon granita with red pepper / grapefruit granita with rosemarycold appetizerCarpaccio of scallops with with apple mousse / dill / roe / dill oilWarm appetizerFoie gras ried and flambéed whiskey / mashed potatoes and gorgonzola / almonds / blueberryFirst dishRavioli with liquid yolk / ricotta / truffles in a sauce of roasted butterMain courseVeal tenderloin with sweet potato puree / porto sauce / sageDessertRose dessert / baked plums / raspberries / blueberry powderFor receptions in Poznań - a PLN 600 discount applies
