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