À la carte (May 15, 16, 21, 22, 23)

Starters

• chopped beef with marinated mushrooms and smoked trout caviar 35 pln
• golden Zielenica trout in horseradish with spinach and white asparagus 45 pln

Soups

• Kashubian crayfish soup inspired by Paul Bocuse 44 pln
• pickled white asparagus cream cooked on guinea fowl 42 pln

Main courses

• Baltic pollock with baby cabbage and mussel sauce 78 pln
• lamb loin with broad beans and asparagus 89 pln

Desserts

• rhubarb with rosemary ice cream and vanilla sauce 35 pln
• Valrhona Versace 38 pln