Menu

Appetizers

Potato pancakes with smoked salmon and creme fraiche 36
Seasoned beef tenderloin tartare 39
Sizzled spice shrimps with garlic and cherry tomatoes 49
Salad with roasted goat cheese 32
Smoked dumplings with veal and crispy bacon 29
Marinated Baltic herring with leek and potato salad 28
Game pate with home made pickles 27

Soup

Polish style sour cream soup with rural white sausage 22
Porcini mushroom soup with home-made noodles 24

Main Course

Perch-pike fillet with porcini mushrooms in butter emulsion 59
Skrei cod with black lentils, mint and green peas 65
Matured beef tenderloin steak with seasonal vegetables 89
Lamb shank in rosemary with black lentils, brussels-sprout and crispy kale 69
Duck confit with apple pancakes and cranberry sauce 59
Guinea-fowl with elderberry sauce, chestnuts and green pistacchio 56
Rolled beef rashers with buckwheat groats and roasted beets puree 46

Desserts

Home made hot apple pie with vanilla ice-cream 21
Crispy meringue cake with coffee cream and delicacies 23
Chocolate fondant from the oven 24