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new
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You & Me BAR
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Italian
Chianti
La Strada
Venezia
Piccolo Bacio
Pappa Grappa
Castello
Piccola Italia
San Lorenzo
Bacio
new
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Bonsai
Inaba
Tokio
Tomo Sushi
new
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Le Cedre
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Matsu
new
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new
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Dyspensa
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Villa Foksal
APPETIZERS
1.
Zapiekany kozi ser
26.00
Baked goat cheese with grilled vegetables
2.
Naleśnikowe sakiewki
36.00
Pancakes with crayfish in dill sauce
3.
Carpaccio z polędwicy wołowej
28.00
Beef carpaccio with arugula, capers and shaved parmesan in truffle olive oil
5.
Talerz zimnych przekąsek
34.00
An assorted platter of cold dishes: beef carpaccio, salmon tartare, caprese and mixed greens
6.
Krewetki piri piri
38.00
Piri piri prawns
7.
Tatar z łososia i avocado
32.00
Salmon and avocado tartare with sweet potato chips served in marinated pepper and basil sauce
SALADS
8.
Liście szpinaku z chrupkim boczkiem
26.00
Fresh spinach leaves with crispy bacon and herb croutons in aioli dressing
9.
Mieszane sałaty i zioła
32.00
Mixed greens and herbs with fried salmon in walnut coat and balsamico dressing
12.
Rucola i sałata fryzyjska z grilowaną polędwicą wołową
36.00
Arugula and frisse lettuce with grilled tenderloin of beef in balsamico dressing
13.
Sałata rzymska z krewetkami i smażonymi pomidorkami cherry
38.00
Mixed greens with prawns and fried cherry tomatoes served in lime and soya dressing
SOUPS
14.
Krem z pomidorów
14.00
Tomato cream soup with country sour cream and prunes
16.
Rosół
12.00
Chicken soup with home-made noodles and vegetables
17.
Aksamitna zupa krem
18.00
Creamy chanterelle cream soup with chestnuts
PASTAS
18.
Cannelloni nadziewane ricottą i szpinakiem
34.00
Cannelloni stuffed with ricotta cheese and spinach in tomato sauce
19.
Linguine z kurczakiem
32.00
Linguine with chicken in cream and truffle sauce
20.
Ravioli z cielęciną
38.00
Ravioli with veal and vegetables in sage sauce
MAIN FISH COURSES
23.
Sandacz w sosie porowym
48.00
Zander in leek sauce served with courgette julliene and saffron potatoes
24.
Łosoś norweski z rusztu
44.00
Grilled Norwegian salmon in green pepper sauce served with black rice and broccoli puree
28.
Pieczony halibut w sosie kaparowym
42.00
Baked halibut in capar sauce served with wild rice and grilled vegetables
MAIN MEAT COURSES
29.
Zapiekana mozzarellą i pomidorami pierś kurczaka z rusztu
38.00
Baked chicken breast baked with mozzarella cheese and tomatoes served in sun-dried tomato sauce sided by basil dumplings
32.
Pieczona kaczka w sosie figowym
52.00
Roast duck in fig sauce with grilled pineapple and peach served with baked potatoes
33.
Filet mignon w sosie truflowym
69.00
Filet mignon in truffle sauce with fried spinach and potato gratin
34.
Polędwiczki wieprzowe w sosie borowikowym z porto
44.00
Tenderloin of pork in porcini mushroom sauce with port wine served with grilled vegetables and baked potatoes
35.
Eskalopki cielęce w sosie cabernet
48.00
Veal escalopes in cabernet sauce, with golden brown potatoes and asparagus
DESSERTS
36.
Mus czekoladowy z wiśniami
18.00
Chocolate mousse with sour cherries
37.
Pieczone jabłka z cynamonem w cieście filo
22.00
Filo-baked cinnamon apples served in vanilla sauce
38.
Tiramisu
22.00
Tiramisu
39.
Creme Brulee
24.00
Creme Brulee
Restaurant menu:
Villa Foksal
ul. Foksal 3/5
orders:
pn-pt 12.00 - 22.00
so-nd 13.00 - 22.00
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