Menu

Starters

Herring fish a local delicacy, served in aromatic oil dressing or with sour cream, apple and onion salad

 

Polish-style steak tartare hand-chopped beef served with onion and runny egg yolk

 

French-style steak tartare hand-chopped beef served with Dijon mustard and Armagnac

 

Pigs’ trotters meat in aspic pickled with porcini vinegar and mushrooms

 

Polish smoked salmon served with red caviar

 

Salmon tartare the finest smoked salmon seasoned with sesame snaps and freshly grated horseradish root

 

Game meat pâté oven-baked in aromatic sauce and horseradish

Hot starters

Lithuanian small dumplings served in zabaglione with lovage or topped with butter

 

Crispy veal kidney spiced with garlic and vibrant sherry wine sauce

 

Hot prawns sautéed in oil infused with garlic

 

Sauteed foie gras served on toast with Calvados applesauce

 

Crispy hash browns made of seasoned shredded potatoes cooked to golden brown, served with red caviar, hard-boiled egg and onion

 

Meat dumplings stuffed with seasoned ground veal and sprinkled with pork scratchings

Soups

Warsaw-style beef tripe broth with delicate beef giblets

 

Żurek ryemeal sour soup Polish hearty soup served with sausage and porcini mushrooms

 

Hungarian-style goulash soup with red peppers and zacierki noodles

 

Golden consommé made by simmering best quality meat and vegetables

 

Ruby-red beetroot soup served with a meat pasty

Salads

Spring Salad romaine lettuce and radish salad with hard-boiled egg and creamy dressing

 

Provence Salad with tomato and rosemary & honey grilled goat cheese

 

Green garden Salad romaine lettuce, avocado, spinach, mushrooms, rocket and crispy bacon salad sprinkled with Parmesan

 

Romantic Salad with smoked goose breast and raspberry vinaigrette

Our best Polish fish

Zander fish served on spinach with leek mouse

 

Salmon Steamed with aromatic vegetables, served with butter

 

Whole roasted trout seasoned in aromatic brine, stuffed with dill and baked in a tin foil parcel

 

Sturgeon with red caviar in champagne cream sauce and fresh chives

Main courses

Veal chops cooked Polish-style, served with quail eggs and green cucumber salad with creamy dressing

 

Beef sirloin in wine and wild mushroom sauce, with potato dumplings

 

Walnut crusted lamb scallops with basil and red vegetable mash

 

Roasted shoulder of lamb in red wine sauce with rosemary & thyme

 

Roast half duck with apple stuffing

 

Duck breast on a crème de cassis mousse, served with red cabbage salad in honey-raisin sweet dressing

 

Venison tenderloin roast

 

Traditional pork chop served with braised cabbage

 

Sauteed calf's liver in onion and apple balsamic sauce, served with dill potatoes

Desserts

Soup of “Nothing” meringue floating on crème anglaise with a topping of red berries

 

Halva parfait with pistachio meringue on orange syrup

 

Rumba cherry sponge cake Liquor-soaked sponge cake, filled with walnuts, brandied cherries & mascarpone

 

Warm apple pie ice cream with cinnamon and a scoop of vanilla ice cream

 

Traditional cheesecake from Cracow, on the way to Vienna

 

Ice cream.....

A service charge of 10% will be added to the bill.
Please ask your waiter if you require any information regarding allergies or intolerances.

Menu in PDF

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