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STARTERS
| Tuna tartare with a veal mousse and capers |
39 PLN |
| Ballotine of Foie - Gras with seaweed and marinated boletus |
49 PLN |
| Braised pork belly in a hoisin sauce, langoustine tartare and Beluga caviar |
54 PLN |
| Pan fried scallops with a ponzu sauce, mandarins and a kombu seaweed salad |
49 PLN |
ENTREÉS
| Spaghetti with clams, a parsley foam and an anchovy and chive essence |
39 PLN |
| Garlic soup with chicken livers |
34 PLN |
| Ravioli of baked ricotta, pine nuts and fried chicory |
34 PLN |
| A thick potato soup with squid ink, boiled quail egg and winter truffle |
37 PLN |
MAIN COURSES
| Pan fried John Dory with a beurre noisette, black salsify, a citrus sauce and golden croutons |
84 PLN |
| Steamed fillet of cod, onion puree and brittle, mushroom foam |
76 PLN |
| Roast red mullet, parsley puree, breaded sweetbreads and a crustacean sauce |
89 PLN |
| Veal fillet, liver, sweetbreads and marrow with a truffle sauce and a celeriac mousseline |
81 PLN |
DESSERTS
| Wakame seaweed mousse, white chocolate ice cream, coconut foam and marzipan |
39 PLN |
| Chocolate nougat, hazelnut brittle, caramel and praline ice cream |
39 PLN |
| Green apple, crunchy yoghurt, butter pastry hundreds and thousands and a green apple sorbet |
34 PLN |
| Tropical fruit with a banana and pineapple ice cream |
44 PLN |
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