PRZYSTAWKI / STARTERS 47 Beef tartare with marinated yolk, parmesan chip and oriental sauce 29 Grilled sheep cheese served on garden salad, with caramelized apple 39 Pan-fried prawns with chorizo stewed in garlic and white wine
SAŁATKI / SALADS 39 Baby spinach served with goat cheese, marinated beetroot, grenade, brazil nuts and currant vinaigrette 45 Cesar salad with grilled chicken, bacon and tequila based dressing 49 Baby spinach served with salmon gravlax, crispy vegetables and mango based Thai dressing
PASTY / PASTAS 35 Spaghetti aioli with parmesan 59 Tagliolini al nero di seppia served with prawns, cherry tomatoes and parsley-coriander pesto
DANIA GŁÓWNE / MAIN COURSE 59 Zander fish fillet served with celery and nut puree with sugar snap peas and grilled king oyster mushrooms 59 Sous – vide duck breast served with ginger orange sweet potato puree and butter stewed vegetables. 45 Chicken Supreme sous-vide served with spinach, baked baby potatoes & green pepper sauce 65 Baked salmon with roasted black lentils, pak choi and bernese sauce 99 Grilled Argentinian fillet steak, served with baked baby potatoes, garden salad & green pepper sauce 49 Pork cheeks in demi glace sauce, served with baked potato puree with horseradish and brussels sprouts 35 Choice of homemade Polish dumplings (pierogi) stuffed with: cottage cheese & potatoes, pork meat, spinach & feta cheese, mixed *served with pan-fried onion
DESERY / DESSERTS 23 Chocolate brownie served with a scoop of strawberry sorbet 19 Warm fruit crumble served with a scoop vanilla ice cream 25 Vanilla ice cream served with Bacardi and raspberry granite
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