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APPETIZERS 

Beef tenderloin tartare, puffs, confit egg yolk, mustard seeds, dill, 

avocado and wasabi ice cream.

49 pln 

 

Polish beef loin tartare, shallots, apple mustard seeds, 3 days marinated cucumber,

yolk, marinated chanterelles, anchovies

45 pln 

 

Charred Mackerel tartare, cucumber, radish, honey, lemon, freeze,

lemon puree, chives

38 pln

 

Carpaccio with foie gras, beetroot ketchup, hazelnut in caramel, ruccola

42 pln

 

Tomatoes salad, fermented tomatoes, semi dried tomatoes,

dill mayo, dill, caramelized bread

32 pln

 

 

STEAKS 

Compose a steak in 3 steps: meat / sauce / sides

 

1. MEAT: 

Polish Roastbeef Dry Aged 40 days 

28 pln / 100g 

 

Tournedo from young Polish beef

 39 pln / 100g 

 

Polish Rib eye Dry aged 40 days 

42 pln / 100g 

 

Polish T-bone Dry aged 40 days 

39 pln / 100g 

 

2.  SAUCE AND BUTTER:

Holendaise sauce / Bearnaise / Demiglace / Maple Demi 

Butter - garlic / pepper

 

3. SIDES:

Mashed potatoes 

12 pln

Seasonal lettuces with Vinaigrette 

12 pln

Seasonal vegetable1s

 14 pln

 

MAIN COURSE

 

Wild Halibut, arborio rice, aubergine, sugar snap pea, baby courgette

81 pln

 

Veal chops, young carot, caramelized baby gem, mushroom puree, chanterelles, jus

64 pln

 

Home made cavatelli, butter emulsion, corn, parsley, dried egg yolk

32 pln

DESSERTS

 

Black Cherries, jasmine ice creams, cocoa nibs, cheesecake

22 pln

 

Blueberry, tart, vanilla curd, blueberry sorbet, meringue

26 pln 

 

Home made ice creams

19 pln

 

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