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

THE CHEF RECOMMENDS
A1.	Szlachetny, czerwony kawior z Alaski, na kryształowo	28.00
	Exquisite, Alaskan red caviar served with blinis and egg
A2.	Szlachetny, czerwony kawior z Alaski, w grillowanym ziemniaczku	28.00
	Exquisite, Alaskan red caviar served with grilled potato, sour cream and chives
A3.	Szlachetny, czerwony kawior z Alaski na placuszkach	28.00
	Exquisite, Alaskan red caviar served with potato pancakes and smoked salmon
A4.	Świeże białe szparagi	28.00
	Fresh white asparagus served with batter and Parmesan
A5.	Świeże zielone szparagi	28.00
	Fresh green asparagus served with batter and Parmesan
A6.	Chłodnik litewski	16.00
	Cold beetroot Lithuanian soup
A7.	Krem z młodego szczawiu	19.00
	Young sorrel smooth soup with a drop of cream and stuffed egg
A8.	Dorada grillowana w całości	58.00
	Grilled gilthead fish served with young beetroot sauce and wild rice
A9.	Eskalopki cielęce	48.00
	Veal eskalops served on caper sauce witch homemade dumplings
A10.	Świeże truskawki z pieca	22.00
	Baked fresh strawberries
Regular Menu
Cold appetizers
1.	Pasztet z dzika	29.00
	Wild boar pate with homemade pickles
2.	Carpaccio z polędwicy	37.00
	Beef carpaccio served with fresh rucola and white truffles cream
3.	Tatar z łososia	33.00
	Salmon tartar with green pepper and coriander
4.	Tatar wołowy	37.00
	Beef tartar served polish way
Hot appetizers
7.	Pierogi	28.00
	Ravioli stuffed with veal and mushrooms
8.	Grasica cielęca	28.00
	Sweetbreads cooked in wine, served with marinated pear
9.	Krewetki na ostro	46.00
	Fried spicy king prawns with garlic
Soups
12.	Krem z maślaków	19.00
	Wild mushroom cream soup
13.	Żur na prawdziwkach	18.00
	Sour soup based on forest mushrooms served with white sausage
15.	Złocisty rosół potrójny	16.00
	Golden consommé with homemade pasta
Salads
17.	Zielona sałata ze szpinakiem i gorącymi wątróbkami w sosie malinowym	33.00
	Lettuce spinach salad served with hot poultry liver in raspberry sauce
18.	Sałata Prowansalska	33.00
	Provence salad served with baked red pepper and goat cheese toast
19.	Sałata z rucolą i Gorgonzolą	33.00
	Lettuce salad with rucola and Gorgonzola cheese
Main courses – fishes
21.	Filet z sandacza	57.00
	Pikeperch fillet served on leek mousse
23.	Filet ze świeżego karmazyna	67.00
	Fillet of fresh Atlantic redfish served with basil, tomatoes, lemon sauce and rice
24.	Stek ze świeżego łososia	49.00
	Fresh salmon fillet served with tomato sauce and vegetables
25.	Filet z suma	53.00
	Catfish fillet with fresh spinach served on green pepper sauce
Main courses – meats
28.	Kaczka po polsku	59.00
	Roasted duck polish way served with cranberry and red cabbage
28a.	Sznycel cielęcy z jajem	46.00
	Coated veal with fried egg with young cabbage with dill and young potatoes with butter
28b.	Gicz cielęca	52.00
	Veal stewed in vegetables served with young cabbage
28c.	Kotleciki jagnięce	65.00
	Lamb chops with pesto and grilled zuccini
29.	Wstążki z piersi kurczęcych	49.00
	Sliced chicken breast with boletus sauce and potato noodles
30.	Stek z polędwicy	76.00
	Beef tenderloin with roasted red pepper and baked potato with Dutch sauce with capers
Desserts
33.	Szarlotka	19.00
	Apple pie served warm
34.	Puszysty sernik domowy	18.00
	Homemade cheescake with chocolate
36.	Puszysty tort bezowy	23.00
	Fluffy meringues cake with orange cream
37.	Ciastko z czekoladową duszą	29.00
	Cake with a chocolate soul