Every year, around the Independence Day, the campaign called St. Martin’s Goose Feast begins in order to promote the value of this exceptional meat and its historical quality.
In the White Rabbit Restaurant we are celebrating the goose feast during the whole month, from 13th November to 13th December (except Sundays).
For this occasion, head chef Rafał Koziorzemski has prepared exceptional menu, including dishes of unique flavour which will be enhanced and released with a selection of wine.
goose lard / prune
goose breast dry-aged for one month with goose tongues and yoghourt with briar rose
Elena Walch, Gewurztraminer, Alto Adige, Italy
goose tripe smoked on alder tree with roasted swede and marinated chanterelle mushrooms
Weingut Kuhling Gillot, Grauer Burgunder, Quinterra, Rheinhessen, Germany
goose drumstick with Mirabelle plum marmelade and celeriac gratin
Anima de Raimat, Cabernet Sauvignon blend, Costers del Segre, Spain
foie gras / gingerbread / quince
Domaine des Baumard, Carte d’Or, Coteaux du Layon, France
menu with wine pairing : 199 pln / person
You can book your table at: email@example.com , +48 58 351 03 30.