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
2a.	Śledzie w oleju lnianym	27.00
	Herrings in linen oil with boiled potatoes and red onion rings
3.	Tatar z łososia	47.00
	Salmon tatar with rucola leaves
3a.	Placki ziemniaczane	31.00
	Traditional grated potato pancakes with smoked salmon, creme and onion
5.	Risotto z cielęciną	37.00
	Aromatic risotto of veal dusted with freshly grated parmesan
5a.	Befsztyk tatarski	45.00
	Traditional polish tartar beefsteak with sprat and yolk (if desidered)
6a.	Carpaccio z polędwicy wołowej	49.00
	Carpaccio of beef fillet served on a delicate horseradish mouse drizzled with truffle oil
Soups
8a.	Zupa ogórkowa	17.00
	Cucumber soup seasoned with 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
9b.	Krem z dyni	21.00
	Pumpkin cream soup
Salads
10.	Sałata z wątróbkami drobiowymi	33.00
	Mixed lettuce leaves served with chicken livers and balsamico – honey sauce
11a.	Sałata Cezar	35.00
	Ceasar salad with slices of grilled chicken breast and anchovies sauce
12a.	Liście młodego szpinaku	33.00
	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
17.	Pierogi jagnięce	37.00
	Lamb Dumplings with fresh thyme and clarified
18.	Pierożki w trzech smakach	35.00
	Assortment of three flavours of dumplings
Main courses
21.	Tagliatelle z cielęciną	34.00
	Tagliatelle with veal and creamy sauce
22.	Klasyczny schabowy	33.00
	Traditional pork chop with grated red beetroot
23.	Sznycelki cielęce dobrze rozklepane	43.00
	Veal schnitzels with young potatoes
23a.	Domowe zrazy	47.00
	Home made chops with buckwheat and marinates
24b.	Żeberka z pieca	35.00
	Oven roasted ribs in linden honey glaze
25.	Filet z łososia w sosie holenderskim	41.00
	Salmon fillet in Dutch sauce with buckwheat
26a.	Filet z dorsza	39.00
	Cod fillet on a leek mousse in a white wine sauce
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
30b.	Filet z dorsza	29.00
	Cod fillet with sauerkraud salad
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
34a.	Owoce z pieca	29.00
	Baked fruits in zabaglione
35a.	Sernik pieczony PAPU	25.00
	Cheesecake
37a.	Tort bezowy Dacquoise	25.00
	Meringue cake Dacquoise
38.	Domowe tirami su	27.00
	Home made tirami su