Menu

Menu

Menu card

Menu card

Maciej Borysiak

Maciej Borysiak
Chef

Chef recommends

 

Cold Starters

  • Herring snacks served in your choice of olive oil or cream with apple28
  • Polish style tenderloin steak tartare with country yolk and plenty of condiments37
  • French style steak tartare with Dijon mustard and Brandy47
  • Matjes Herring tartare on honey and rye bread31
  • Pig’s trotters marinated in porcinis vinegar and wild mushrooms23
  • Selection of home-cured meats full of surprises and marinades38
  • Polish style smoked salmon with red caviar64
  • Salmon tartare pink, richly seasoned with sesame seeds and horseradish68
  • Game pâté freshly prepared by us28
  • Smoked eel from Polish Lake District, served with honey-and-dill sauce71

Soups

  • Warsaw style tripe on veal shanks28
  • Sour soup on porcinis with white sausage30
  • Hungarian goulash soup on genuine Hungarian peppers, prepared
    with potato noodles32
  • Golden bouillon on a variety of meats and vegetables19
  • Red borsch ruby coloured on leavening and apple peel with croquette24

Purely Polish fish

  • Carp from the oven with porcini mushrooms and cream47
  • Pike-Perch with a leek mousse, served in spinach nest75
  • Pink salmon aromatically steamed with spices and vegetables60
  • Crab „Chatka“ pancakes russian, on a bed of tomato70
  • Whole trout marinated in dill cucumber brine, baked in paper-thin pastry, laced with fresh dill56
  • Sturgeon enveloped in red caviar with chives and champagne99

And finally delights and desserts

  • “Soup of Nothing” with clouds and red fruits37
  • Halva Parfait with pistachio meringue and orange sauce33
  • Gundel pancakes with walnuts and hot chocolate with rum and chantilly35
  • Waltzing Hazelnuts after this cake you will dance forever…31
  • Apple pie served hot with ice cream and cinnamon22
  • Cheesecake from Cracow on it‘s way to Vienna27
  • Ice cream25
  • Pastry of the day21

Warm Starters

  • Lithuanian small dumplings in zabaglione or in butter32
  • Veal kidneys crispy, served with garlic28
  • Prawns served in clay dishes in olive oil and garlic65
  • Foie gras on chola bread on toast with Polish Honey liqueur and apple89
  • Spinach cooked on olive oil with garlic and parmesan shavings47
  • Potato pancakes with red caviar with boiled egg and onion88
  • Veal dumplings sprinkled with pig cracklings38

Salads

  • Spring salad like it used to be deliciously crispy with radish and sweet cream35
  • Provance Salad with Goat Cheese baked with honey and rosemary42
  • Green garden avocado, courgette, spinach, mushrooms, basil and rocket salad55
  • Tsar’s Russia with “Chatka” crab, and thick, velvety smooth dressing of tomatoes and Brandy56
  • Romantic salad of duck’s breast, with rose-and-raspberry vinaigrette51

And for the main course...

  • Veal cutlets polish style with quail eggs and fresh cucumber salad82
  • Tenderloin forest style in wine-and-wild mushroom sauce with potato noodles92
  • Lamb Chops with walnuts and basil crust in pepper preserve91
  • Leg of lamb roasted, marinated in rosemary, thyme98
  • Duck roasted Polish style baked with Antonov apples, a whole half!95
  • Duck breast on blackcurrant mousse, and red cabbage on honey and raisins75
  • Roasted venison with homemade meat souce74
  • Saddle of venison with full retinue…105
  • Breaded Pork Cutlet …of a monstrous size, served with cabbage57
  • Milky Veal liver with balsamic sauce and Antonov apple, potatoes and dill41
  • Papardelle with fresh tomatoes, roasted peppers and porcinis42

10% service charge will be added to the bill

Menu sezonowe

Czasami gdy pora roku...

  • Kurki na maśle z koprem
  • Kurki w śmietanie
  • Pierogi z jagodami ze śmietanką
  • Chłodnik Litewski z jajkiem
  • Gazpacho Andaluzujskie
  • Zupa Kurkowa
  • Papardelle z kurkami i serem bursztyn
  • Polskie kolorowe pomidory z kwaśno-słodką śmietaną i koprem
  • Ciepła jagodzianka z lodami waniliowymi
Wine list

Wine list

Meet our expert.

tomasz_kolecki

Tomasz Kolecki-Majewicz

Polish Sommeliers Champion in 2007, 2008, 2009, 2010. Participant in the finals of the European and World Championship of Sommeliers in Sofia (2008), Santiago (2010), Strasbourg (2010) and Tokyo (2013), awarded the International A.S.I. Sommelier Diploma, and qualifications from the Certified Court of Master Sommeliers and the Advanced Wine & Spirits Education Trust.

Served as an adjudicator at the Polish Sommelier Championships, Domaines and Chateaux Castel Sommelier Cup, Coupe Georges Baptiste world finals, Lithuania Sommeliers International Championships, International Quality & Taste Institute in Brussels, and the International Wine & Spirit Competition in London. He is also a respected columnist for the Puls Biznesu and Horeca magazine.

 

Sparkling Wines

  • Castellblanch Reserva Brut Zero – D.O. Cava
  • Bepin de Eto Prosecco – D.O.C. Veneto

Champagne

  • Mumm Cordon Rouge Brut – A.O.C. Champagne
  • Mumm Cordon Rose Brut – A.O.C. Champagne
  • Bollinger – A.O.C. Champagne
  • Dom Perignon Cuvee Brut – A.O.C. Champagne

By the glass

White

  • Tomaresca Chardonnay – I.G.T. Puglia
  • Winnica Płochockich Lumini – Podkarpacie

Red

  • Tomaresca Neprica – I.G.T. Puglia
  • Chateau Croix de Fillot – A.O.C. Cotes de Castillon

White Wines

Poland

  • Winnica Turnau Hibernal

France

Alsace

  • Hugel Gewurztraminer – A.O.C. Alsace
  • Hugel Pionot Gris Tradition – A.O.C. Alsace

Bordeaux

  • Dourthe No 1 – A.O.C. Bordeaux
  • Clarence Dillon Family Clarendelle – A.O.C. Bordeaux

Bourgogne

  • Chablis Vaudon – A.O.C. Chablis Joseph Drouhin
  • Drouhin Cote De Beaune Blanc – A.O.C. Cote De Beaune
  • Drouhin Chablis “Montmains” – A.O.C. Chablis 1-er Cru
  • Chanson Meursault – A.O.C. Meursault
  • Chanson Corton-Charlemagne Grand Cru – A.O.C. Corton-Charlemagne Grand Cru

Loire

  • Domaine A. Cailbourdin Les Cris – A.O.C. Poully Fume
  • Domaine Pelle La Croix au Garde – A.O.C. Sancerre

Italy

  • Alois Lageder Pinot Grigio Riff – I.G.T. Dolomiti
  • Cantina Tollo Aldiano – D.O.C. Trebbiano d’Abruzzo
  • Gaja Chardonnay Rossj-Bass – D.O.C. Langhe

Spain

  • Garmendia Verdejo-Viura – Vino de La Tierra de Castilla y Leon
  • Chivite Chardonnay Parador – D.O. Navarra

Germany

  • Molitor Haus Klosterberg Riesling Trocken – Qualitatsein – Mosel
  • Molitor Riesling Spatlese Trocken – Graacher Dompbrost – Mosel

Austria

  • Mittelbach Gruner Veltiner – Federspiel Signature – Wachau
  • Brundlmayer Gruner Veltiner Langenloiser Spiegel – Kamptal

Slovakia

  • Egon Muller Chateau Bela Riesling – Neskory Zber-Sturovo

United States

  • Stag’s Leap Sauvignon Blanc – Napa Valley, California

Chile

  • Ventisquero Sauvignon Blanc Reserva – Casablanca
  • Vina Casablanca Nimbus Gewurztraminer – Casablanca
  • Casa Lapostolle Chardonnay – Casablanca Valley

Argentina

  • Finca El Origen Viognier Reserva – Valle de Uco

New Zealand

  • Hunky Dory Sauvignon Blanc – Marlborough
  • Kim Crawford Sauvignon – Marlborough

Rose Wine

  • Clarence Dillon Family Clarendelle Rose – A.O.C. Bordeaux
  • San Giovanni Il Chiaretto – D.O.C. Garda Classico

Sweet Wines

  • Oremus Szamorodni Edes – Tokay, Hungary
  • Sauternes “La Fleur Renaissance” A.O.C. Sauternes
  • Oremus Aszu 3 Puttonyos – Tokay, Hungary

Red Wines

Poland

  • Winnica Płochockich RoDo – Podkarpacie
  • Winnica Turnau Rondo Regent – Zachodnio-pomorskie

France

Bordeaux

  • Bordeaux de Citran Rouge – Appellation d’Origine Protegee
  • Antoine Moueix – A.O.C. Saint Emilion
  • Chateau Pont de Brion – A.O.C. Graves Bordeaux
  • Chateau Franc-Pipeau – A.O.C. Saint Emilion Grand Cru
  • Chateau La Garde – A.O.C. Pessac-Leognan
  • Moulin de la Lagune – A.O.C. Haut Medoc
  • Zede de Labegorce – A.O.C. Margaux (2-eme vin du Chateau Labegorce Zede)
  • Chateau La Tour-Martillac – A.O.C. Pessac-Leognan
  • Chateau Lynch-Moussas – A.O.C. Pauillac 5-eme Grand Cru Classe
  • Chateau Durfort-Vivens – A.O.C. Margaux 2-eme Grand Cru Classe
  • Chateau Leoville-Barton – A.O.C. Saint Julien 2-eme Grand Cru Classe
  • Chateau Pontet-Canet – A.O.C. Paullac 5-eme Grand Cru Classe
  • Chateau Palmer – A.O.C. Margaux 3-eme Grand Cru Classe

Bourgogne

  • Drouhin Rully – A.O.C. Rully
  • Chanson Mercurey – A.O.C. Mercurey
  • Vincent Sauvestre Clos de la Platiere – A.O.C. Pommard
  • Chanson Charmes-Chambertin – A.O.C. Charnes-Chambertin Grand Cru

Cotes du Rhone

  • Paul Jaboulet Le Paradou – A.O.C. Beaumes de Venise
  • Ogier Duc de Mayreuil – A.O.C. Gigondas
  • Domaine de Nalys – A.O.C. Chateauneuf du Pape
  • Paul Joboulet Domaine de Thalabert – A.O.C. Crozes Hermitage

Italy

Piemonte

  • Prunotto – D.O.C. Barbera d’Alba
  • Barbaresco Prunotto – D.O.C.G. Barbaresco
  • Mauro Molino Gallinottov – D.O.C.G Barolo
  • Gaja – D.O.C.G. Barbaresco
  • Gaja Sperss – D.O.C. Langhe Nebbiolo

Toscana

  • Conti Capponi Piegaia – D.O.C.G. Chianti Classico
  • Antinori La Braccesca – D.O.C.G. Vino Nobile di Montepulciano
  • Poggio Antico – D.O.C. Rosso Di Montalcino
  • Gaja Ca’Marcanda Promis – I.G.T Toscana
  • Castello del Terriccio Tassinaia – I.G.T. Toscana
  • Mastrojanni – D.O.C.G. Brunello di Montalcino
  • Isole e Olena Cepparello – I.G.T. Toscana
  • Antinori Tignanello – I.G.T. Toscana

Veneto

  • Masi Campofiorin Ripasso – I.G.T. Venezie
  • Masi Costasera – D.O.C.G. Amarone della Valpolicella Classico

Spain

Catalonia

  • Acustic – D.O. Montsant
  • Vall Llach Embruix – D.O.Q. Priorat

Rioja & Castilla

  • Vina Salceda Crianza – D.O.Ca. Rioja
  • Camino Romano – D.O. Ribera del Duero
  • Bodegas Montecillo Gran Reserva – D.O.Ca. Rioja
  • Finca Valpiedra Reserva – D.O.Ca. Rioja
  • Pintia – D.O. Toro
  • Vega Sicilia Valbuena 5 – D.O. Ribera del Duero

USA

  • Gnarly Head Old Vine Zinfandel – California
  • Domaine Drouhin Pinot Noir – Oregon

Chile

  • Aresti Carmenere Reserva Limited Release – Central Valley
  • Casa Lapostolle Merlot – Rapel
  • Ventisquero Syrah Gran Reserva Queulat – Maipo

Argentina

  • Finca El Origen Cabernet Sauvignon – Mendoza
  • Trapiche Malbec Broquel – Mendoza
  • Masi Tupungato Passo Doble – Tupangato
  • Melipal Malbec Reserve – Mendoza

Australia

  • Wolf Blass Red Label Shiraz Cabernet – South Australia
  • Wolf Blass Presidents Selection Shiraz – South Australia

 

Wine garden menu

Wine garden menu

 

Salads

  • Colourful tomatoes carpaccio with smoked cheese, cottage cream and dill27
  • Salad from Andalusia: lettuce, asparagus, tuna, onion, pepper, tomatoes, olives27
  • Caesar salad: romaine lettuce, golden grilled chicken, tomatoes and Parmesan flakes38

Soups

  • Tripes soup17
  • Traditional polish sour soup with sausage and marjoram17
  • Hungarian goulash soup32

Something to start with wine or beer

  • Roasted Oscypek cheese with cowberry marmalade22
  • Polish farmhouse cheese selection27
  • Homemade pates and native treats38
  • Herring in oil or in cream with apple28
  • Polish style beef sirloin tartare with farm yolk and pickles37

Hot dishes

  • Onion roll with pulled veal and demi glace sauce39
  • Dumplings stuffed with veal and poricni or with cottage cheese and onion38
  • Chicken breast in buttermilk and lemon sauce35
  • Roasted pork knucle marinated in beer served with horseradish45
  • Ribeye steak aged with red wine and garlic sauce with potatos 69
  • Steamed pink salmon flavoured with spices and root vegetables60

Desserts

  • Crumbly polish apple pie with ice cream22
  • Cheesecake from Cracow on it’s way to Vienna27
  • Fruit tart17
  • Sweet crepes with cottage cheese as it used to be18

Ice Cream

  • Black and white: chocolate and vanilla ice cream topped with chocolate17
  • Melba: vanilla and peach ice cream with advocate and meringue20
  • Bamba la Bamba tutti–frutti: assorted ice cream with fruits and a fruit mousse topping23

Beverages

  • Large beer11
  • Small beer9
  • American coffee8
  • Espresso8
  • Capuccino10
  • Latte15
  • Juices9
  • Tea8
  • Carbonated drinks Coca Cola / Fanta/Sprite / Kinley Tonic7
  • Mineral water Cisowianka 30 cl9
  • Mineral water Cisowianka 70 cl16
  • House wine (glass)25
  • House wine (bottle)125
  • Kruszon traditional coctail made with white wine, apples, lemon, honey, bison grass and soda 59

We add 10% to each bill