Tasting menu

cycle 8.9 Follow the White Rabbit®

• own-baked breads · buckwheat chips · chives butter · caramel butter
• bread consommé · roasted linseeds
• sprat fried in egg & cucumber salad
• smoked cod loin with tomatoes & lovage
• young potatoes with chives & nasturtium leaves
• fermented sorrel soup based on roasted rabbit · kidneys & egg
• gooseberry & verbena
• seasoned beef shank, mushrooms & demi-glace sauce
• dumplings with cottage cheese, blueberries & jasmine ice cream
• roasted rye & herbal honey
• violet cotton candy
• profiteroles with red currant

Vegan Menu

• own-baked breads · buckwheat chips · white poppy seeds oil
• bread consommé & roasted linseeds
• young potatoes with chives & nasturtium leaves
• cold tomato soup with turnip pasta
• hibiscus glazed beetroots with vegan cottage cheese and red currant
• caramelised plums with vegan crumble · elderflower ice cream
• dark chocolate ganache
• violet cotton candy

À la carte

Starters

• liver pate with dried boletuses & mirabelle plum confiture 29 zł
• young potatoes with chives & nasturtium leaves vegan 27 zł
• smoked cod loin with tomatoes & lovage 39 zł

Soups

• cold tomato soup with turnip pasta VEGAN 28 zł
• vegetable soup with smoked sour cream · guinea fowl with vegetables 32 zł
• fermented sorrel soup based on baked rabbit with kidneys & egg 35 zł

Main dishes

• hibiscus glazed beetroots with vegan cottage cheese and red currant VEGAN 35 zł
• fried wild zander from Zalew Wiślany, sea lettuce, leek with mayonnaise and goose liver sauce 68 zł
• seasoned beef shank, mushrooms & demi-glace sauce 62 zł

Desserts

• dumplings with cottage cheese, blueberries & jasmine ice cream 30 zł
• Polish strawberries with white asparagus and caramel butter 32 zł
• caramelised plums with vegan crumble · elderflower ice cream VEGAN 29 zł

White Sundays

3 dishes (79 PLN) / 4 dishes (90 PLN)

• pork luncheton meat with ramson
• beetroot cappuccino with goatcheese foam and olive & hazelnut topping
• leek cream soup with bacon & boiled egg
• breaded chicken terrine with marinated mashrooms & gravy
• rainbow trout with spinach and broad bean
• caramelised plumps with vanilla ice cream