À la carte menu

Starters

• Kashubian herring 50 pln
• smoked duck spread sausage, grey renet apple with sage 55 pln
• ceps pâté lorrain (v) 60 pln

Soups

• swede soup cooked on Kashubian goose 65 pln
• mushroom consommé with black truffle and lovage oil (v) 50 pln

Main courses

• haddock à la polonaise with leeks 95 pln
• parsnip with mustard sauce and fig purée (v) 75 pln
• Pomeranian wild boar with dogberries and Jerusalem artichoke 95 pln
• rabbit with salsify and pear, white demi-glace 90 pln

Desserts

• hazelnut and sumac marquise, warm cherries 35 pln
• warm plum tart with Advocaat 32 pln
• phylo with seaberries and salted caramel (v) 40 pln

Tasting Menu AUTUMN

• White Rabbit bread basket / wild garlic flatbread chives butter / caramel butter / canola oil with white poppy seeds and raisins
• Amber cheese with cranberries
• saffron milk cup mushrooms toast
• Kashubian herring
• swede soup cooked on Kashubian goose
• wild rose sorbet
• Pomeranian wild boar with dogberries and Jerusalem artichoke
• warm plum tart with Advocaat
• quince and pear rosette / fermented cocoa brownie

Vegan Tasting Menu AUTUMN

• White Rabbit bread basket / wild garlic flatbread vegan smoked Piemont pepper butter / vegan caramel butter / canola oil with white poppy seeds and raisins
• butternut squash marinated in marigold honey
• cabbage with caramelised garlic
• ceps pâté lorrain
• mushroom consommé with black truffle and lovage oil
• wild rose sorbet
• fig with poppy seeds and parsnip
• phylo with seaberries and salted caramel
• rosette with quince and pear / fermented cocoa brownie