À la carte menu

Starters

• smoked arctic char with a horseradish pudding 60 pln
• beef tartar with marinated mushrooms and smoked trout caviar 65 pln
• morel mushrooms ice cream with green peas and asparagus (v) 56 pln

Soups

• Kashubian crayfish soup inspired by Paul Bocuse 49 pln
• pickled wild garlic soup, vegan egg with potatoes (v) 45 pln

Main courses

• sea bream with dill sauce and potatoes 93 pln
• pink salmon with egg sauce and spinach 95 pln
• vegan roast in demi-glace sauce with young beet leaves (v) 72 pln
• quail stuffed with Kashubian „leberka” with beetroot and cabbage 98 pln

Desserts

• Asian pear with milk and brown butter icecream 38 pln
• nothing with raspberries soup 32 pln
• fermented black cocoa brownie, vanilla sauce (v) 35 pln

Tasting Menu WINTER

• White Rabbit bread basket / buckwheat puff / chives butter / caramel butter / canola oil with white poppy seeds and raisins
• fermented rice with yoghurt and smoked trout caviar
• duck pastrami with hackberry
• beef tartare with marinated mushrooms and smoked trout caviar
• Kashubian crayfish soup inspired by Paul Bocuse
• gin & tonic
• quail stuffed with Kashubian „leberka” with beetroot and cabbage
• nothing with raspberries soup
• tea candy bar

Vegan Tasting Menu WINTER

• White Rabbit bread basket / buckwheat puff / smoked Piemont pepper butter / caramel butter / canola oil with white poppy seeds and raisins
• swede with fermented sweetcorn
• carrot with seaberry and orange
• morel mushrooms ice cream with green peas and asparagus
• pickled wild garlic soup, vegan egg with potatoes
• gin & tonic
• vegan roast in demi-glace sauce with young beet leaves
• fermented black cocoa brownie, vanilla sauce
• tea candy bar