À la carte menu

Starters

• Kashubian herring 35 pln
• Fabergé egg in truffle mayonnaise with potatoes 40 pln
• ceps pâté lorrain (v) 34 pln

Soups

• Kashubian crayfish soup inspired by Paul Bocuse 44 pln
• pickled hibiscus veal borsch 45 pln
• mushroom consommé with black truffles and lovage oil (v) 44 pln

Main courses

• haddock with white bisque and beans 85 pln
• apple pork with sage and beer sauce 87 pln
• new season aubergine with fig and onion Jacqueline (v) 60 pln

Desserts

• „ruchanki” on pickled curd cheese with seaberry and almonds 36 pln
• Valrhona Versace 38 pln
• purple plum with salty caramel (v) 34 pln

Cheese

• famous Polish cheese service (3 pieces) 50 pln
• famous Polish cheese service (5 pieces) 100 pln
• famous Polish cheese service (8 pieces) 150 pln

Tasting Menu

• White Rabbit bread basket / flatbread with wild garlic / chives butter / caramel butter / canola oil with white poppy seeds and raisins
• potato rösti with smoked salmon
• goat’s curd cheese with forest fruit
• Kashubian herring
• pickled hibiscus veal borsch
• Kir Royal sorbet
• haddock with white bisque and beans
• optional cheese selection (3 pieces) 50 pln
• optional wine flight with cheese (3x75 ml) 70 pln
• „ruchanki” on pickled curd cheese with seaberry and almonds
• carrot and orange / eggnog / Arriba ganache

Vegan Tasting Menu

• White Rabbit bread basket / flatbread with wild garlic smoked Piedmont pepper butter / caramel butter /
• butternut squash marinated in marigold honey
• vegan curd cheese with forest fruit
• ceps pâté lorrain
• mushroom consommé with black truffles and lovage oil
• Kir Royal sorbet
• new season aubergine with fig and onion Jacqueline
• purple plum with salty caramel
• Arriba ganache / cherry fruit pâté / fermented cocoa brownie