FINE DINING

Restaurant Menu

STARTERS

Goose Liver Pâté – 35
with sea buckthorn jam and hazelnuts

Polish Tapas – 48
home-made pâté with black caraway seeds, Lisiecka sausage, Krakowska sausage, yellow cheese Edward, cows’ milk cheese Antoni with fenugreek, home-made lard, pickled cucumbers, marinated mushrooms and horseradish with plums

Beef Tartare – 39
with pickled onions, pickled cucumbers, marinated chanterelles, French mustard and home-made garlic olive oil with green chili
grammage: 80g

Goat Cheese Salad – 32
with marinated beetroot and cherry tomatoes

Cheese Board – 42
from the Wańczykówka organic farm with apple & elderflower jam and dried apricots

Dumplings with chicken and coriander – 29
with mint-lemon sauce

SECOND COURSES

Deer Leg – 82
with black lentils and asparagus with the addition of blackberry sauce
grammage: 120 g

Beef Fillet – 89
on sweet potato purée with rosemary butter and seasonal vegetables
weight: 200 g

Saddle of rabbit – 52
in mustard-apple sauce with roasted cauliflower mousse and oyster mushrooms
weight: 120 g

Confit Duck Breast – 52
with gooseberry sauce, parsley fries, kale and marinated kohlrabi
weight: 140 g

“Jurajski” salmon – 53
on celery purée with spinach kaszotto and mango mousse
weight: 150 g

FIRST COURSES

Beetroot Cream Soup – 20
with sheep cheese and parsley chips

Crispy dumplings with duck – 29
with red cabbage mousse

Black pudding from Podstolice on a baked Polish “Łąckie” Apple – 26
with pickled cucumber jelly and roasted chickpeas
grammage: 80 g

Black pasta Tagliolini with Seafood – 44
in tomato sauce, with pepperoni peppers and parsley tops

Grilled smoked Ewe’s Milk Cheese on Krakow pretzel – 29
with sauce of Sechna prunes based on red wine

DESSERTS

Chocolate Cake – 22
with hot topping, raspberry mousse and vanilla ice-cream

Crème brûlée – 23
with raspberries

Cheesecake – 23
with sea buckthorn mousse

Apple Crumble – 23
served hot with vanilla ice-cream

Tiramisu – 22

Ice-cream Selection – 22

Polish Digestif – 25
(choice of 3 home-made fruit liqueurs)

CASUAL DINING

Garden Menu

STARTERS

Bruschetta – 21
with raspberry tomatoes, garlic and basil

Prawns in White Wine – 39
with garlic bread and salad

Grilled smoked Ewe’s Milk Cheese on Krakow pretzel – 29
with sauce of Sechna prunes based on red wine

Dumplings with chicken and coriander – 29
with mint-lemon sauce

Black pudding from Podstolice on a baked Polish “Łąckie” Apple – 26
with pickled cucumber jelly and roasted chickpeas
grammage: 80 g

SOUPS

Roasted tomatoes soup – 20
with herb sour cream

Polish Sour Rye Soup with white sausage – 24
smoked bacon and egg, served in a bread bowl

SALADS

Caesar Salad – 35
Romaine lettuce with chicken, grilled bacon, cherry tomatoes, Caesar dressing, croutons and parmesan flakes

Goat Cheese Salad – 33
lettuce with grilled goat cheese, marinated beetroots, cherry tomatoes
and vinaigrette dressing

Salad with prawns- 39
fresh spinach with pear, Sonata cheese, dried tomatoes and raspberry vinaigrette dressing

PASTA

Spaghetti with sundried tomatoes – 34
spinach, Garlic and parmesan flakes

Penne with Grilled Chicken – 39
in a creamy sauce with courgette, spinach and parmesan flakes

Spinach Tagliatelle with salmon – 39
snow peas and cherry tomatoes, garlic and parsley tops

Black pasta Tagliolini with Seafood – 44
in tomato sauce, with pepperoni peppers and parsley tops

MAIN DISHES

Chicken breast – 49
stuffed with sundried tomatoes, mozzarella, basil and garlic, served
with blue cheese sauce, salad and home fries

Beef Fillet – 89
on sweet potato purée with rosemary butter and seasonal vegetables

Pork Chop – 45
with home-made fried cabbage with bacon, served with roasted potatoes

Home-made Burger – 45
from polish beef with smoked mountain cheese, lettuce, tomato and pickled cucumber, served with tomato-paprika salsa, salad and home fries

“Ruskie” dumplings – 29
with onion, bacon, sour cream and chives

Beef Goulash – 56
based on red wine with pepper, red onion, served with bread

“Jurajski” Salmon – 53
on celery purse with spinach kaszotto and mango mousse

DESSERTS

Chocolate Cake – 22
with hot topping, raspberry mousse and vanilla ice-cream

Crème brûlée – 23
with raspberries

Cheesecake – 23
with sea buckthorn mousse

Apple Crumble – 23
served hot with vanilla ice-cream

Tiramisu – 22

Ice-cream Selection – 22

Polish Digestif – 25
(choice of 3 home-made fruit liqueurs)

Menu

FINE DINING

Restaurant Menu

STARTERS

SECOND COURSES

FIRST COURSES

DESSERTS

CASUAL DINING

Garden Menu

STARTERS

SOUPS

SALADS

PASTA

MAIN DISHES

DESSERTS

BREAKFAST

Menu