Papu

Zucchini stuffed with roasted vegetables with grated parmesan cheese

Veal kidneys pan fried in olive oil with garlic and finely chopped parsley

Traditional grated potato pancakes with smoked salmon, creme and onion

Fresh asparagus in hollandaise sauce

Aromatic risotto of veal dusted with freshly grated parmesan

Traditional polish tartar beefsteak with sprat and yolk (if desidered)

Risotto with fresh asparagus

Carpaccio of beef fillet served on a delicate horseradish mouse drizzled with truffle oil

Slices of smoked salmon with coriander seeds

Spring vegetable soup served with fresh dill

Lemon soup with shrimp and a leaf of fresh corriander

Cream soup of white vegetables with celery chips and parma ham

Mixed lettuce leaves served with chicken livers and balsamico – honey sauce

Salad of steamed spring vegetables

Ceasar salad with slices of grilled chicken breast and anchovies sauce

Leaves of baby spinach with grilled vegetables and chunks of feta cheese

Iceberg salad with goat cheese, balsamic vinegar and almonds

Russian dumplings

Dumplings with veal, wild mushrooms, spring onions and lardoons of bacon

Dumplings with spinach, mascarpone cheese dressed with clarified butter

Assortment of three flavours of dumplings

Rib-Eye

New York Strip

Beef fillet

French fries

Baked potatoes

Boiled potatoes

Mashed potatoes

Potato dumplings

Chef’s salad

Fresh cucumber (mizeria)

Tagliatelle with veal and creamy sauce

Penne with fresh whole spinach, sun dried tomatoes, crispy bacon and parmesan shavings

Traditional pork chop with sliced fresh cucumber mizeria

Veal schnitzels with young potatoes

Oven roasted ribs in linden honey glaze

Salmon fillet crunchy asparagus and buckwheat

Oven baked cod with fennel and chopped corriander

Julienne of tender pork fillet in truffle oil served with julliened leeks, carrot and tiagatelle

Duck from the oven in a sauce of roasted dried fruits, prunes and balsamic vinegar

Veal meatballs in dill sauce with glazed carrots served on clarified butter

Cod fillet on a leek mousse in a white wine sauce

A fan of white meats from hot stone with fries

Dozen prawns from „ hot stone” served with vegetables, jasmine rice and roasted sesame

Fillet steak cooked at the table on a hot lava bed served with grilled vegetables, some chips and three sauces

Tuna steak in lemon sauce with marinated ginger, vegetables and saffron rice

Baked strawberries in zabaglione

Cheesecake

Creme brulee with orange peel

Meringue cake Dacquoise

Home made tiramisu