Company picnic

STARTER

• Beef sirloin tartar served with marinated haricot and boletus
• Smoked eel and trout |  sour cream mousse | dill | potato pancakes
• Zatorki carp fillets | roasted sunflower seeds | cucumber and coriander salsa | drinking honey and currants
• Lamb soute with garlic and rosemary, mint and blueberry granola and chestnut mousse
• Saddle of deer served on a forest salad – marinated mushrooms, blueberry jam and rutabaga chips
• Goose with gingerbread and honey sauce with raspberries served with caramelized beetroot and rosemary pear
• Fragrant roasted deer pâté in butter cake with blueberry jam
• Dumplings with hand-minced pork and beef meat and white onions | fried bacon
• Dumplings with stewed cabbage with dried and fresh mushrooms and onions fried in butter
• Dumplings with snails and crayfish served with butter sauce with garlic, piri-piri, tomatoes and parsley
• Dumplings fwith wild boar meat flavored with polish suchen sechlenska served on a dried forest mushroom sauce with blueberries
• Dumplings with pikepearch, carrot, onion and parsley on a fresh tomato and coriander sauce

SOUPS

• Boletus soup with butter noodles and cream
• Traditional Krakow sour suop served with white sausage, grated horseradish and egg
• Consommé with a pheasant with goose liver dumplings with chestnut mousse
• Chanterelle soup with potatoes, zucchini and fresh thyme
• Duck broth served with duck meat, grilled chanterelles, blueberries and spinach dumplings
• Morel consommé served with caramelized black salsify in honey and stewed morels

MAIN COURSES - MEAT

• Roasted quail stuffed with goose liver served on a rhubarb and raisin-honey sauce
• Saddle of rabbit | roasted in black pepper and mushrooms | rabbit served on a cream sauce with honey fried beetroot
• Deer saddle in chestnut dough, served with caramelised pear and topinambur puree with a delicate coffee sauce
• Zator Polish goose thigh | confit | served with buttermilk pancakes | acacia honey | pear and beet gratin and currants
• Duck roulade stuffed with goose liver with chivalry honey served with apples and gooseberry sauce
• Beef roulades with smoked bacon, cucumber and peel of wholemeal bread served with buckwheat and honey carrots
• Sirloin roasted in a cabbage with celery and pear gratin, sauce and blackberries
• Beef cheeks stewed with dried mushrooms served with roasted vegetables, fritters and

MAIN COURSES - FISH

• Fried ropes served with a cabbage roll with red cabbage rope with beetroot sauce and raspberry tomato cream
• Masurian zander pan with smoked herring sauce with gratin beetroot-apple and vanilla polenta
• Delicate fillet of perch in ratatouille with honey crunchy, mashed potato and grilled tomato sauce
• Fillet of rope in creamy cod liver sauce served with spinach dumplings and roasted carrot with coriander
• Trout wandering on a fish sauce with mussels, black dumplings stuffed with vegetables and leaves of beetroot
• Sea bass fillet with vanilla butter, black rice with vanilla and spicy salsa with plums and apricots
• Grilled mackerel in crispy breadcrumbs with grilled cocktail tomatoes, fresh coriander and mashed potatoes
• Cod fillet soute served with broad beans and grilled oyster mushrooms in virgin sauce with lemon

DESSERTS

• Cheese mousse supreme on biscuits with dried plum, chocolate sauce and gray reneta ice cream
• Real chocolate souffle with white cheese, raspberry sauce and mint ice cream
• Chocolate ball stuffed with Cointreau cream, strawberries and vanilla sauce
• Cheesecake with orange peel with blackcurrant jam and sorbet with green apple
• Strudel with apples and caramelised bananas served hot with vanilla ice cream and white chocolate sauce
• A pear-cheese tart on an English sauce with wild strawberries
• Dumplings with white sweet cheese and raisins with thick cream and plum jam

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