A PALETTE OF FLAVORS

P1 Kurki na maśle Chanterelle mushrooms on butter with fresh dill 56.00 P2 Kurki w śmietanie Chanterelle mushrooms on cream with fresh dill 56.00 P3 Pierogi z kurkami i wędzonym twarogiem 4 szt. Pierogi dumplings with chanterelle mushrooms and smoked cottage cheese 4 pcs. 44.00 P4 Sałata Cezar z grillowanym kurczakiem kukurydzianym Cesar salad with cornfeed chicken breast 67.00 P5 Sałata Cezar z grillowanym serem halloumi Cesar salad with halloumi cheese 67.00 P6 Zupa kurkowa Chanterelles mushroom soup with fresh dill 34.00 P7 Risotto z kurkami Risotto with chanterelle mushrooms and aged cheese 77.00 P8 Sandacz z tartą z kurek Zander fish with quiche with chanterelle mushrooms, grilled baby gem and chives sauce 97.00

Starters

1 Tatar z pomidorów Tomato tartare with capers and shallots 53.00 2 Śledź Herring with marinated red onion, sour cream and baked potato 51.00 3 Carpaccio wołowe Beef carpaccio on truffle mousse with capers 77.00 4 Tatar z wołowiny Beef tartare with onion, cucumber and mushrooms 64.00 5 Sałata z pieczonym kozim serem Salad with baked goat cheese, avocado and fruits 64.00 7 Kawior Antonius Siberian 5* (30g) Antonius caviar 5*(30g) with buckwheat blinis and sour cream 385.00 8 Kawior Antonius Siberian 5* (50g) Antonius caviar 5*(50g) with buckwheat blinis and sour cream 585.00

Soups

10 Zupa krem z białych warzyw Cream soup of white vegetables with truffle oil 37.00 11 Chłodnik litewski Lithuanian cold soup with egg 39.00 12 Domowy rosół Homemade capon broth with quail noodles 32.00

Main course

14 Domowe kopytka z kurkami i bobem Homemade dumplings with chanterelles and broad beans in butter emulsion 59.00 15 Łosoś Nori Salmon nori with homemade teriyaki sauce and wasabi mayonnaise 92.00 16 Pierogi z cielęciną Pierogi dumplings with veal and bacon crust 69.00 17 Pierś kaczki Duck breast with sweet potato puree, pickled nectarine and rhubarb sauce 92.00 18 De Volaille z kurczaka kukurydzianego De Volaille with mashed potatoes and cucumber salad 72.00 19 Tagliatelle w bisque homarowym Tagliatelle in lobster bisque with seafood 92.00 20 Kotlet schabowy z kostką ze świni Puławskiej Pork chop with bone from Puławska pig with young cabbage, dill and potatoes 82.00 22 Królik w sosie warzywnym Rabbit on vegetables sauce with potato polish gnocchi and sauted spring cabbage 83.00

Desserts

30 Sernik Akademia Akademia signature cheesecake 37.00 31 Tarta rabarbarowa Rhubarb Tart 38.00 33 Selekcja serów francuskich French cheese selection with home mad jam and fruits 64.00