Menu.

14.04.2012 WYSOKIE OBCASY , SZPARAGI , STYLIZACJA MARTA GESSLER , FOTO. MARCIN KLABAN

 

POTATO PANCAKES


LIVER 45
sweet balsamico sauce, plum
SALMON GRAVLAX 52
cream with wasabi
“FUCZKI” 45
sauerkraut, smoked creme fraiche

TARTARE


TUNA 62
avocado mousse
BEEF 59
pepper mayo, parmesan
THREE 52
cesar, shrimps, parma, focaccia

SALAD


GOAT CHEESE 38
roman lettuce, almonds, raspberry sauce

SOUP


CHICKEN BROTH 35
meat balls, zucchini, spinach
CREAM 32
cream of pumpkin, QA’s seeds, toasts

FISH


COD 66
beurre blanc sauce, fennel, cauliflower
SALMON 69
balsamico sauce, shallots, broccoli

SHRIMP


CHORIZO 52
garlic, cherry tomato
PASTA 69
pappardelle, tomato sauce, marmite

STEAK ONE 110
beef seasoned for 28 days, chanterelles, bordelaise sauce
DUCK 69
chicory, pumpkin, apricot, raddish

CHICKEN


SCHNITZEL 56
potato chips, chives mayo
BREAST 62
parma ham, polenta, tomato sauce

DUCK


LEG 69
silesian dumplings, broccoli, spicy sauce
RAGOUT 49
fresh tagliatelle, tomato

SWEET


PLUM 32
short pastry, almonds, vanilla ice cream
SEMIFREDDO 29

kogel- mogel, raspberries, almonds
CHEESECAKE 29
chocolate, halvah
FONDANT 32

chocolate, rosemary apples


 

Rezerwacje: +48 22 625 76 27

* z uwagi na sezonowość naszej kuchni, menu w restauracji może różnić się od tego na stronie internetowej.