Restaurant Papu | Roomservice.pl - order food by internet or telephone

Starters
1.	Cukinia faszerowana pieczonymi warzywami	29.00
	Zucchini stuffed with roasted vegetables with grated parmesan cheese
2.	Cynaderki cielęce	33.00
	Veal kidneys pan fried in olive oil with garlic and finely chopped parsley
3a.	Placki ziemniaczane	31.00
	Traditional grated potato pancakes with smoked salmon, creme and onion
4.	Świeże szparagi	39.00
	Fresh asparagus in hollandaise sauce
5.	Risotto z cielęciną	37.00
	Aromatic risotto of veal dusted with freshly grated parmesan
5a.	Befsztyk tatarski	43.00
	Traditional polish tartar beefsteak with sprat and yolk (if desidered)
5b.	Risotto	35.00
	Risotto with fresh asparagus
6a.	Carpaccio z polędwicy wołowej	47.00
	Carpaccio of beef fillet served on a delicate horseradish mouse drizzled with truffle oil
7.	Plastry wędzonej polędwicy z łososia	45.00
	Slices of smoked salmon with coriander seeds
Soups
8.	Wiosenna zupa warzywna	17.00
	Spring vegetable soup served with fresh dill
9.	Zupa cytrynowa z krewetką	23.00
	Lemon soup with shrimp and a leaf of fresh corriander
9a.	Krem z białych warzyw	19.00
	Cream soup of white vegetables with celery chips and parma ham
Salads
10.	Sałata z wątróbkami drobiowymi	33.00
	Mixed lettuce leaves served with chicken livers and balsamico – honey sauce
10a.	Sałata z wiosennych warzyw	33.00
	Salad of steamed spring vegetables
11a.	Sałata Cezar	35.00
	Ceasar salad with slices of grilled chicken breast and anchovies sauce
12a.	Liście młodego szpinaku	34.00
	Leaves of baby spinach with grilled vegetables and chunks of feta cheese
13.	Sałata lodowa z kozim serem	39.00
	Iceberg salad with goat cheese, balsamic vinegar and almonds
Pierogi - Dumplings
14.	Pierożki ruskie	35.00
	Russian dumplings
15.	Pierożki z cielęciną, grzybami, cebulką i skwarkami	35.00
	Dumplings with veal, wild mushrooms, spring onions and lardoons of bacon
16.	Pierożki ze szpinakiem, serkiem mascarpone	35.00
	Dumplings with spinach, mascarpone cheese dressed with clarified butter
18.	Pierożki w trzech smakach	35.00
	Assortment of three flavours of dumplings
Aged beef steaks
19a.	Rib-Eye	45.00
	Rib-Eye
19b.	New York Strip	49.00
	New York Strip
19c.	Polędwica wołowa	59.00
	Beef fillet
Additions to steaks
20a.	Frytki	9.00
	French fries
20b.	Ziemniaki opiekane	9.00
	Baked potatoes
20c.	Ziemniaki z wody	9.00
	Boiled potatoes
20d.	Puree ziemniaczane	9.00
	Mashed potatoes
20e.	Kopytka	9.00
	Potato dumplings
20f.	Sałatka szefa	9.00
	Chef’s salad
20g.	Mizeria	9.00
	Fresh cucumber (mizeria)
Main courses
21.	Tagliatelle z cielęciną	34.00
	Tagliatelle with veal and creamy sauce
21a.	Penne ze świeżymi liśćmi szpinaku, suszonymi pomidorami,	31.00
	Penne with fresh whole spinach, sun dried tomatoes, crispy bacon and parmesan shavings
22.	Klasyczny schabowy	33.00
	Traditional pork chop with sliced fresh cucumber mizeria
23.	Sznycelki cielęce dobrze rozklepane	43.00
	Veal schnitzels with young potatoes
24b.	Żeberka z pieca	29.00
	Oven roasted ribs in linden honey glaze
25.	Filet z łososia z chrupiącymi szparagami i	43.00
	Salmon fillet crunchy asparagus and buckwheat
25a.	Dorada z pieca	49.00
	Oven baked cod with fennel and chopped corriander
27.	Wstęgi polędwicy wieprzowej	49.00
	Julienne of tender pork fillet in truffle oil served with julliened leeks, carrot and tiagatelle
29b.	Kaczka z pieca	59.00
	Duck from the oven in a sauce of roasted dried fruits, prunes and balsamic vinegar
On Saturdays and Sundays
30a.	Klopsiki cielęce w sosie koperkowym	29.00
	Veal meatballs in dill sauce with glazed carrots served on clarified butter
30c.	Filet z dorsza	33.00
	Cod fillet on a leek mousse in a white wine sauce
Our chef's special...Cooked at the table on hot lava!
30.	Wachlarz białych mięs z "gorącej lawy"	49.00
	A fan of white meats from hot stone with fries
31.	Tuzin krewetek z “gorącej lawy”	59.00
	Dozen prawns from „ hot stone” served with vegetables, jasmine rice and roasted sesame
32.	Stek z polędwicy wołowej z "gorącej lawy"	75.00
	Fillet steak cooked at the table on a hot lava bed served with grilled vegetables, some chips and three sauces
33.	Stek z tuńczyka z "gorącej lawy"	69.00
	Tuna steak in lemon sauce with marinated ginger, vegetables and saffron rice
Desserts
34b.	Truskawki z pieca	29.00
	Baked strawberries in zabaglione
35a.	Sernik pieczony PAPU	25.00
	Cheesecake
36.	Creme brulee	26.00
	Creme brulee with orange peel
37a.	Tort bezowy Dacquoise	25.00
	Meringue cake Dacquoise
38.	Domowe tiramisu	27.00
	Home made tiramisu