Our menu changes seasonally, every three months.
For the winter Chef Łukasz Rakowski proposes:
|Tuna carpaccio marinated in black beans with Japanese radish and cucumber with sesame salad||39 zł|
|Scallops with grilled octopus and saffron sauce||42 zł|
|Roast goose bouillon with lorries and lovage, dumplings with roasted onion and walnuts||24 zł|
|Zander assiette, slow-cooked zander fillet with crunchy skin, zander cheeks with capers and tomato-coriander essence, zander with crayfish and celery flakes marinated in orange juice||66 zł|
|Deer sirloin with morels, crispy yolk and dry „sękacz” with bison grass aroma||69 zł|
|4 types of salted caramel nuts, mulled wine gel, gingerbread chips||23 zł|