White lady | Gin | Cointreau | Triple sec | lemon | lime

Prosecco or Cava | carambola | strawberry

White wine | Red wine | Sparkling wine | strawberry

Cucumber Lemonade with coriander | cucumber | lemon | mint

Lemonade with passion fruit and lemon grass | melon | pitahaya | cointreau

Boletus mushroom spread, egg, mayonnaise and parsley crackers

Cucumber pouches stuffed with marinated salmon and chili pepper

Fig, ricotta, honey and thyme tartlet

Mini salmon tartare | jalapeno | coriander | lime | shrimp chips

Mini calamari in tomato salsa served in mini containers

Crab mousse with grapefruit sections | fillets

Chicken Satay skewers with nut and soybean sauce

Mini leek, spinach and bacon quiche

Goat cheese and spicy raspberry stuffed tomatoes

French-style leek, champignons and anchovies Quiche

Vol-au-Vent pastry with tuna spread

Prosciutto-wrapped grissini

Mini Caprese skewers served in a glass with pesto and basil

Avocado spread with a lemony prawn, coriander and cayenne pepper

Parma ham-wrapped melon with a cocktail tomato

Mascarpone, smoked ham, sun-dried tomato and arugula tortilla wraps

Philadelphia cheese, smoked salmon and arugula-filled green spinach pancakes

Pâté from the goose served with marinated boleti

Tartar from herring with Raciechowickie apple

Goat's cheese served on grilled courgette

Lamb of the Podhale region with the mint-flavoured sauce

Saddle of venison served on the forest salad with mushrooms and confiture from bilberries

Grilled cheeses of the Podhale region with Polish confitures

Pear mousse, goat cheese and chili tartlet

Layered mango, raspberry and vanilla cream in mini-container

Mini cheesecake

Vanilla-pineapple pudding with mango marmalade served in a glass

Panna cotta with mango mousse

Chocolate brownie with chilli and salt flakes

Blackcurrant mousse with white chocolate flakes

Blueberry cake, dark chocolate, blueberry mousse

Raspberry mousse with whipped cream and Baileys

Nut mini tart with caramel glaze and banana

Salmon marinated in citrus with mango, lime and coriander salad, sprinkled with mint olive oil

Spinach, green pancakes with mascarpone served with tomato concasse and Parma ham on yogurt sauce with spicy raspberry

Roulade of duck with cranberry sauce served with baked apple in fresh marjoram

Pescaccio of salmon with roasted sunflower seeds, parmesan cheese, arugula, capers and cucumber-coriander salsa

Duck liver pate with cranberry sauce, served on fresh herbs and butter baguette

Salad with mango and polish farm goat cheese, fresh spinach leaves, sweet pickled cucumber and smoked mackerel

Roulades with feta cheese wrapped in spinach pancake served with grilled asparagus, fennel, mashed green peas and hollandaise sauce

Mousse from Zatorska goose liver with red onion marmalade served on black turnip carpaccio and oak leaves

Fillets of wild boar with juniper flavor served on pickles and cowberry sauce

Muscovites sheet layered served with grilled sheep cheese and chunks of cheese bundz and apple sauce

Marinated beef carpaccio | linseed oil | sunflower | goji | capers | parmesan | marinated beetroot

Pheasant consomme with a half-french noodles

Roasted tomato and red pepper cream with raspberry sorbet and goat cheese foam

Bisque lobster soup with sour cream and lemon foam

Bisque lobster soup with sour cream and lemon foam

Cream of wild mushroom with tarragon half-french noodles

Gazpacho with feta cheese and olive oil

Lithuanian cold youghurt soup with beetroot, vegetables and egg

Sour rye soup (real sourdough) with mushrooms, egg and roasted white sausage

Thai soup with coconut milk, chicken, tom kha paste and bamboo shoots

Lemon cream with cardamom, coriander, beet sprouts and chicken

Purple fish soup with salmon, coriander and crispy vegetables

Baked figs with Roquefort, walnuts, chili and salted flakes

Cubes of watermelon with feta cheese, coriander and pepper color

Guacamole with shrimp tempura with beet sprouts

Mini squid in spicy tomato-paprika salsa, fresh ginger and bacon chips

Prosciutto with melon, parmesan cheese and wasabi mousse served on a forest twig

Marinated tuna with mango salsa, apple chips and raspberry powder

Black caviar served on white chocolate petals with red pepper and lemon caramel

Black pancake with mascarpone cheese, smoked salmon, tomatoes, arugula and jalapeno

Fried turbot fillet, served on vanilla risotto with pumpkin mousse, saffron-limon sauce and green asparagus

Beef roulade stuffed with foie gras and prune served on beans and shallots with fondat potato and wine-pepper sauce

Grilled salmon steak dressed with mango and pepper salsa, served with spinach gnocchi and crunchy Thai vegetable mix

Duck roulade stuffed with apples and smoked plum, served on red cabbage with caramelized apple, and silesian dumplings with cranberry sauce

Fried pork tenderloin with vegetables in red wine, served with home made green gnocchi and wild mushroom cream sauce

The composition of the of duck roasted breast and Podhale lamb chops served with stewed łąckie apples and buckwheat cabbage stuffed

Roulade of turkey with bacon and capers served with mashed sweet potato, green pepper sauce, roasted carrots and chanterelles

Beef cheeks stewed in red wine with onions and suillus | mousse turnip | baked and caramelized in honey beets | wine sauce | figs

Malibu cake with berries and mascarpone with a sauce of caramelized grapefruit

Chocolate cake, smoked plum with brandy, ginger home made ice cream, orange peel

Oval passion fruit cake, mango sauce and bitter cocoa

Lavender crème brûlée served with caramelized pineapples

Raspberry Tart with mascarpone and blackcurrant sorbet

Chocolate tart with rhubarb and vanilla sauce

Meringue - mini pavlova with mascarpone and fresh fruit

Becherovka on ice with lime juice

Jagermeister with ice

Fernet Branca with ice and pomegranate juice

Herba Devynia Herb Citrus 999 served into iceglass

Polish Tarninówka with ice

Old Polish tincture Majewski different flavors - awards: Slow Food, Gault & Millau, Culinary Heritage

Horseradish-potato cream with Lisiecka sausage

Potato soup with mushrooms and smoked bacon

Old Polish sour soup with white sausage

White creamy borscht with rabbit, vegetables and wine

Curry soup with coconut milk, chicken and fresh coriander

Cream of tomato soup with fresh basil

Cream soup of white vegetables with almond flakes

Mussels soup with carrots, cammembert cheese and white wine

Bisque lobster soup with sour cream and lemon foam

Cream of white asparagus with pistachios and olive oil

Cream of wild mushroom with tarragon half-french noodles

Thai soup with ginger, coconut milk and chicken

Cod sauté in a creamy sauce with mussels

Saute fillets of sole with sun-dried tomatoes sauce

Mini steaks from fish flounder served with ratatouille and fresh thyme

Salmon in honey-mustard marinade with lemon-cilantro sauce

Pike dumplings in saffron sauce with mussels

Pie with salmon, mushrooms, carrots and spinach served with sour cream and caviar

Grilled pikeperch served on wild mushroom sauce with bilberries and threads of chilli

Sizzling shrimp in coconut oil with fresh coriander, tomatoes and sweet pepper jalapeno

Butterfish in a light wine sauce with fresh spinach and asparagus

Chicken Tandoori braised in oven in red sauce

Beef of king Jan III Sobieski in creamy mushroom sauce

Breast of chicken in butter sauce with wine and shrimps

Coq au vin chicken with mushrooms, onion, bacon in a sauce of red wine and brandy

Beef braised in cream fresh with onions, garlic and apple

Podhalańska lamb in a spicy sauce with wild mushrooms and roasted vegetables

Turkey loaf stuffed with leek and champignons served with light cheese-wine sauce

Polish-style duck with cherry liquor stuffed Łąckie apples and roasted with teryiaki sauce

Pork knuckle baked in honey-beer coating served on stewed cabbage with mushrooms

Provençal braised beef with red wine and black tiger shrimp

Veal meat-balls in champignon sauce with parmesan and pelati tomatoes

Honey-glazed ribs in wine and pepperoni gravy

Wild boar carbonade with Porto-Vecchio sauce

Rabbit in creamy Dijon mustard sauce and roasted carrot

Roulade of duck with Łąckie apples and fresh marjoram

Old Polish stewed dish made of sauerkraut and mushrooms with red wine, plums and forest mushrooms

Stir-fried dumpling with cabbage and mushrooms

Spinach-potato hooves and traditional

Potatoes puree with butter and dill

Baked potatoes in fresh herbs

Grilled vegetables with olive oil and fresh herbs

Potato rosti

Lorraine quiche

Caramelized mini beetroot served with fresh marjoram and drops of vinegar fig

Buckwheat groats with mushrooms and onion

Rice with vegetables

Millet groats with dried mushrooms and butter

Hulled barley with green beans and asparagus 

Boulangere potatoes

Spinach gnocchi with sage-butter sauce and Parmesan

Baked carrot and fennel with rosemary oil

Stuffed courgette with vegetables served on creamy shrimp sauce

Muscovites sheet layered served with grilled sheep cheese and chunks of cheese bundz and apple sauce

Baked sheep cheese served on crispy toast with pickled cranberries

Salmon marinated in citrus with mango, lime and coriander salad, sprinkled with mint olive oil

Spinach, green pancakes with mascarpone served with tomato concasse and Parma ham on yogurt sauce with spicy raspberry

Roulade of duck with cranberry sauce served with baked apple in fresh marjoram

Pescaccio of salmon with roasted sunflower seeds, parmesan cheese, arugula, capers and cucumber-coriander salsa

Duck liver pate with cranberry sauce, served on fresh herbs and butter baguette

Salad with mango and polish farm goat cheese, fresh spinach leaves, sweet pickled cucumber and smoked mackerel`

Roulades with feta cheese wrapped in spinach pancake served with grilled asparagus, fennel, mashed green peas and hollandaise sauce

Rice paper-curl of surprises in saffron sauce (asparagus, shrimp, halibut, salmon, scallop)

Light chicken jelly with vegetables and grape vinaigrette

Young goose stuffed with apples and liver served with honey crumble

Home-made hunter's hare pâté and wild boar pâté

Greek-style cod (with carrot and tomato)

Herring marinated with chanterelles, red pepper and spring onions

Trout in light cherry jelly with raisins and almonds

Sturgeon galantine with pear mousse, white chocolate and black caviar

Prawns marinated in lemongrass on an avocado mousse served with concasse tomato

Chicken marinated in balsamic sauce with arugula, baked vegetables and parmesan cuts

Roast beef with green pepper sauce and creamy horseradish

Eggs stuffed with porcini mushroom spread

Baked polish-style duck with cranberry and marinated pear

Crispy, fresh vegetables served with anchovies cream sauce

Melon balls marinated in Porto with roasted beetroot, goat cheese and seasoned ham

Tuna marinated in sake served lightly grilled with mango mousse, chilli and coriander sauce

Plate of Polish cold cuts and roasted meats

Herring three ways (Kashubian-style, tartar sauce, olive)

Polish venison mousse with cranberry mead and served in a dish

Jurassic lard with meat and apple

Polish hot smoked trout served with sheep cheese, layered with droplets honey-coriander sauce with red currants

Liver mousse from zatorska goose with red onion marmalade served on black turnip carpaccio and leaves of oak

Fillets of wild boar with juniper flavor with pickles and cowberry sauce

Saddle of venison on salad from wild mushroom, forest fruit and berries jam

Tomme corse' salad with tomatoes and beans

Italian-style salad with olives and artichoke

Salad with chicken livers braised in honey and pepperoni

Green salad with fresh spinach, figs and spicy vinaigrette

Marinated cucumber, caper berries and feta cheese salad

Smoked trout salad with fresh lettuce and vegetables

Roman salad with anchovies sauce and croutons

Greek salad

Caprese salad with pesto sauce and basil

Salad with chicory, potatoes and Roquefort cheese

Spinach salad with grilled bacon and asparagus

Nicoise salad with tuna

Tomato salad with cheese, pesto parsley and bundz cheese

Fresh vegetables salad with honey-lemon vinaigrette

Mix grilled vegetables with fresh herbs and olive oil

Salad with pickled beets with spinach and goat cheese

Green beans salad with eggs and smoked mackerel

Balkan salad with fresh vegetables, olive oil, honey, lemon and feta cheese

Arugula with spinach leaves served with roasted vegetables, gorgonzola, pear and walnuts with raspbery balsamic vinegar

Salad of grilled vegetables with fennel, coriander and Parma ham

Panna cotta with mango mousse

Fruit tart with mascarpone and raspberries

Chocolate muffin with chilli and salt flakes

Blueberry cake with dark chocolate and blueberry sauce

Apple tart with caramel

Cold NY vanilla cheesecak with dark chocolate, pears, saffron, thyme and chilli

Blackcurrant mousse with white chocolate flakes

Raspberry mousse with whipped cream and Baileys

Plum tart with rosemary and honey honeydew

Salty caramel tart with bitter chocolate

Passion fruit oval cake with mango and bitter cocoa

Raspberry cake with white chocolate, vanilla and raspberry sauce

Malibu cake with passion fruit caviar and white chocolate

Chocolate brownie with almonds

Fruits filleted (Orange, melon, pineapple, grapefruit, watermelon)

Mini Pavlowa with whipped cream and fruit

Macaroons (4 types)

Fruit juices (orange, apple, grapefruit)

Sparkling water, still water, mint

Coffee, tea, honey, lemon, milk

Pepsi, mirinda, 7up, tonic, lipton ice tea

Lemonade with honey 

Grapefruit lemonade 

Cucumber Lemonade 

Lime-coriander lemonade 

Lemonade with mango and lemon grass

Freshly pressed apple juice

Freshly squeezed orange juice

OPEN BAR I: fruit juices, softs, hot drinks, red wine, white wine

OPEN BAR II: fruit juices, softs, hot drinks, red wine, white wine, beer, vodka

OPEN BAR III: fruit juices, softs, hot drinks, red wine, white wine, beer, vodka, whisky, rum, martini

Red wine | white wine

Sparkling wine

Cava lub Prosecco

Polish vodka Wyborowa 

Vodka Finland

Polish exclusive Meads - JAROS

Old polish Majewski tinctures

Highlander Cytrynówka own production with the addition of honey

Ballantines Finest

Jack Daniels 

White lady | Gin | Cointreau | Triple sec | lemon | lime

Prosecco or Cava | carambola | strawberry

White wine | Red wine | Sparkling wine | strawberry

Cucumber Lemonade with coriander | cucumber | lemon | mint

Lemonade with passion fruit and lemon grass | melon | pitahaya | cointreau

Boletus mushroom spread, egg, mayonnaise and parsley crackers

Cucumber pouches stuffed with marinated salmon and chili pepper

Fig, ricotta, honey and thyme tartlet

Mini salmon tartare | jalapeno | coriander | lime | shrimp chips

Mini calamari in tomato salsa served in mini containers

Crab mousse with grapefruit sections | fillets

Chicken Satay skewers with nut and soybean sauce

Mini leek, spinach and bacon quiche

Goat cheese and spicy raspberry stuffed tomatoes

French-style leek, champignons and anchovies Quiche

Vol-au-Vent pastry with tuna spread

Prosciutto-wrapped grissini

Mini Caprese skewers served in a glass with pesto and basil

Avocado spread with a lemony prawn, coriander and cayenne pepper

Parma ham-wrapped melon with a cocktail tomato

Mascarpone, smoked ham, sun-dried tomato and arugula tortilla wraps

Philadelphia cheese, smoked salmon and arugula-filled green spinach pancakes

Pâté from the goose served with marinated boleti

Tartar from herring with Raciechowickie apple

Goat's cheese served on grilled courgette

Lamb of the Podhale region with the mint-flavoured sauce

Saddle of venison served on the forest salad with mushrooms and confiture from bilberries

Grilled cheeses of the Podhale region with Polish confitures

Pear mousse, goat cheese and chili tartlet

Layered mango, raspberry and vanilla cream in mini-container

Mini cheesecake

Vanilla-pineapple pudding with mango marmalade served in a glass

Panna cotta with mango mousse

Chocolate brownie with chilli and salt flakes

Blackcurrant mousse with white chocolate flakes

Blueberry cake, dark chocolate, blueberry mousse

Raspberry mousse with whipped cream and Baileys

Nut mini tart with caramel glaze and banana

Salmon marinated in citrus with mango, lime and coriander salad, sprinkled with mint olive oil

Spinach, green pancakes with mascarpone served with tomato concasse and Parma ham on yogurt sauce with spicy raspberry

Roulade of duck with cranberry sauce served with baked apple in fresh marjoram

Pescaccio of salmon with roasted sunflower seeds, parmesan cheese, arugula, capers and cucumber-coriander salsa

Duck liver pate with cranberry sauce, served on fresh herbs and butter baguette

Salad with mango and polish farm goat cheese, fresh spinach leaves, sweet pickled cucumber and smoked mackerel

Roulades with feta cheese wrapped in spinach pancake served with grilled asparagus, fennel, mashed green peas and hollandaise sauce

Mousse from Zatorska goose liver with red onion marmalade served on black turnip carpaccio and oak leaves

Fillets of wild boar with juniper flavor served on pickles and cowberry sauce

Muscovites sheet layered served with grilled sheep cheese and chunks of cheese bundz and apple sauce

Marinated beef carpaccio | linseed oil | sunflower | goji | capers | parmesan | marinated beetroot

Pheasant consomme with a half-french noodles

Roasted tomato and red pepper cream with raspberry sorbet and goat cheese foam

Bisque lobster soup with sour cream and lemon foam

Bisque lobster soup with sour cream and lemon foam

Cream of wild mushroom with tarragon half-french noodles

Gazpacho with feta cheese and olive oil

Lithuanian cold youghurt soup with beetroot, vegetables and egg

Sour rye soup (real sourdough) with mushrooms, egg and roasted white sausage

Thai soup with coconut milk, chicken, tom kha paste and bamboo shoots

Lemon cream with cardamom, coriander, beet sprouts and chicken

Purple fish soup with salmon, coriander and crispy vegetables

Baked figs with Roquefort, walnuts, chili and salted flakes

Cubes of watermelon with feta cheese, coriander and pepper color

Guacamole with shrimp tempura with beet sprouts

Mini squid in spicy tomato-paprika salsa, fresh ginger and bacon chips

Prosciutto with melon, parmesan cheese and wasabi mousse served on a forest twig

Marinated tuna with mango salsa, apple chips and raspberry powder

Black caviar served on white chocolate petals with red pepper and lemon caramel

Black pancake with mascarpone cheese, smoked salmon, tomatoes, arugula and jalapeno

Fried turbot fillet, served on vanilla risotto with pumpkin mousse, saffron-limon sauce and green asparagus

Beef roulade stuffed with foie gras and prune served on beans and shallots with fondat potato and wine-pepper sauce

Grilled salmon steak dressed with mango and pepper salsa, served with spinach gnocchi and crunchy Thai vegetable mix

Duck roulade stuffed with apples and smoked plum, served on red cabbage with caramelized apple, and silesian dumplings with cranberry sauce

Fried pork tenderloin with vegetables in red wine, served with home made green gnocchi and wild mushroom cream sauce

The composition of the of duck roasted breast and Podhale lamb chops served with stewed łąckie apples and buckwheat cabbage stuffed

Roulade of turkey with bacon and capers served with mashed sweet potato, green pepper sauce, roasted carrots and chanterelles

Beef cheeks stewed in red wine with onions and suillus | mousse turnip | baked and caramelized in honey beets | wine sauce | figs

Malibu cake with berries and mascarpone with a sauce of caramelized grapefruit

Chocolate cake, smoked plum with brandy, ginger home made ice cream, orange peel

Oval passion fruit cake, mango sauce and bitter cocoa

Lavender crème brûlée served with caramelized pineapples

Raspberry Tart with mascarpone and blackcurrant sorbet

Chocolate tart with rhubarb and vanilla sauce

Meringue - mini pavlova with mascarpone and fresh fruit

Becherovka on ice with lime juice

Jagermeister with ice

Fernet Branca with ice and pomegranate juice

Herba Devynia Herb Citrus 999 served into iceglass

Polish Tarninówka with ice

Old Polish tincture Majewski different flavors - awards: Slow Food, Gault & Millau, Culinary Heritage

Horseradish-potato cream with Lisiecka sausage

Potato soup with mushrooms and smoked bacon

Old Polish sour soup with white sausage

White creamy borscht with rabbit, vegetables and wine

Curry soup with coconut milk, chicken and fresh coriander

Cream of tomato soup with fresh basil

Cream soup of white vegetables with almond flakes

Mussels soup with carrots, cammembert cheese and white wine

Bisque lobster soup with sour cream and lemon foam

Cream of white asparagus with pistachios and olive oil

Cream of wild mushroom with tarragon half-french noodles

Thai soup with ginger, coconut milk and chicken

Cod sauté in a creamy sauce with mussels

Saute fillets of sole with sun-dried tomatoes sauce

Mini steaks from fish flounder served with ratatouille and fresh thyme

Salmon in honey-mustard marinade with lemon-cilantro sauce

Pike dumplings in saffron sauce with mussels

Pie with salmon, mushrooms, carrots and spinach served with sour cream and caviar

Grilled pikeperch served on wild mushroom sauce with bilberries and threads of chilli

Sizzling shrimp in coconut oil with fresh coriander, tomatoes and sweet pepper jalapeno

Butterfish in a light wine sauce with fresh spinach and asparagus

Chicken Tandoori braised in oven in red sauce

Beef of king Jan III Sobieski in creamy mushroom sauce

Breast of chicken in butter sauce with wine and shrimps

Coq au vin chicken with mushrooms, onion, bacon in a sauce of red wine and brandy

Beef braised in cream fresh with onions, garlic and apple

Podhalańska lamb in a spicy sauce with wild mushrooms and roasted vegetables

Turkey loaf stuffed with leek and champignons served with light cheese-wine sauce

Polish-style duck with cherry liquor stuffed Łąckie apples and roasted with teryiaki sauce

Pork knuckle baked in honey-beer coating served on stewed cabbage with mushrooms

Provençal braised beef with red wine and black tiger shrimp

Veal meat-balls in champignon sauce with parmesan and pelati tomatoes

Honey-glazed ribs in wine and pepperoni gravy

Wild boar carbonade with Porto-Vecchio sauce

Rabbit in creamy Dijon mustard sauce and roasted carrot

Roulade of duck with Łąckie apples and fresh marjoram

Old Polish stewed dish made of sauerkraut and mushrooms with red wine, plums and forest mushrooms

Stir-fried dumpling with cabbage and mushrooms

Spinach-potato hooves and traditional

Potatoes puree with butter and dill

Baked potatoes in fresh herbs

Grilled vegetables with olive oil and fresh herbs

Potato rosti

Lorraine quiche

Caramelized mini beetroot served with fresh marjoram and drops of vinegar fig

Buckwheat groats with mushrooms and onion

Rice with vegetables

Millet groats with dried mushrooms and butter

Hulled barley with green beans and asparagus 

Boulangere potatoes

Spinach gnocchi with sage-butter sauce and Parmesan

Baked carrot and fennel with rosemary oil

Stuffed courgette with vegetables served on creamy shrimp sauce

Muscovites sheet layered served with grilled sheep cheese and chunks of cheese bundz and apple sauce

Baked sheep cheese served on crispy toast with pickled cranberries

Salmon marinated in citrus with mango, lime and coriander salad, sprinkled with mint olive oil

Spinach, green pancakes with mascarpone served with tomato concasse and Parma ham on yogurt sauce with spicy raspberry

Roulade of duck with cranberry sauce served with baked apple in fresh marjoram

Pescaccio of salmon with roasted sunflower seeds, parmesan cheese, arugula, capers and cucumber-coriander salsa

Duck liver pate with cranberry sauce, served on fresh herbs and butter baguette

Salad with mango and polish farm goat cheese, fresh spinach leaves, sweet pickled cucumber and smoked mackerel`

Roulades with feta cheese wrapped in spinach pancake served with grilled asparagus, fennel, mashed green peas and hollandaise sauce

Rice paper-curl of surprises in saffron sauce (asparagus, shrimp, halibut, salmon, scallop)

Light chicken jelly with vegetables and grape vinaigrette

Young goose stuffed with apples and liver served with honey crumble

Home-made hunter's hare pâté and wild boar pâté

Greek-style cod (with carrot and tomato)

Herring marinated with chanterelles, red pepper and spring onions

Trout in light cherry jelly with raisins and almonds

Sturgeon galantine with pear mousse, white chocolate and black caviar

Prawns marinated in lemongrass on an avocado mousse served with concasse tomato

Chicken marinated in balsamic sauce with arugula, baked vegetables and parmesan cuts

Roast beef with green pepper sauce and creamy horseradish

Eggs stuffed with porcini mushroom spread

Baked polish-style duck with cranberry and marinated pear

Crispy, fresh vegetables served with anchovies cream sauce

Melon balls marinated in Porto with roasted beetroot, goat cheese and seasoned ham

Tuna marinated in sake served lightly grilled with mango mousse, chilli and coriander sauce

Plate of Polish cold cuts and roasted meats

Herring three ways (Kashubian-style, tartar sauce, olive)

Polish venison mousse with cranberry mead and served in a dish

Jurassic lard with meat and apple

Polish hot smoked trout served with sheep cheese, layered with droplets honey-coriander sauce with red currants

Liver mousse from zatorska goose with red onion marmalade served on black turnip carpaccio and leaves of oak

Fillets of wild boar with juniper flavor with pickles and cowberry sauce

Saddle of venison on salad from wild mushroom, forest fruit and berries jam

Tomme corse' salad with tomatoes and beans

Italian-style salad with olives and artichoke

Salad with chicken livers braised in honey and pepperoni

Green salad with fresh spinach, figs and spicy vinaigrette

Marinated cucumber, caper berries and feta cheese salad

Smoked trout salad with fresh lettuce and vegetables

Roman salad with anchovies sauce and croutons

Greek salad

Caprese salad with pesto sauce and basil

Salad with chicory, potatoes and Roquefort cheese

Spinach salad with grilled bacon and asparagus

Nicoise salad with tuna

Tomato salad with cheese, pesto parsley and bundz cheese

Fresh vegetables salad with honey-lemon vinaigrette

Mix grilled vegetables with fresh herbs and olive oil

Salad with pickled beets with spinach and goat cheese

Green beans salad with eggs and smoked mackerel

Balkan salad with fresh vegetables, olive oil, honey, lemon and feta cheese

Arugula with spinach leaves served with roasted vegetables, gorgonzola, pear and walnuts with raspbery balsamic vinegar

Salad of grilled vegetables with fennel, coriander and Parma ham

Panna cotta with mango mousse

Fruit tart with mascarpone and raspberries

Chocolate muffin with chilli and salt flakes

Blueberry cake with dark chocolate and blueberry sauce

Apple tart with caramel

Cold NY vanilla cheesecak with dark chocolate, pears, saffron, thyme and chilli

Blackcurrant mousse with white chocolate flakes

Raspberry mousse with whipped cream and Baileys

Plum tart with rosemary and honey honeydew

Salty caramel tart with bitter chocolate

Passion fruit oval cake with mango and bitter cocoa

Raspberry cake with white chocolate, vanilla and raspberry sauce

Malibu cake with passion fruit caviar and white chocolate

Chocolate brownie with almonds

Fruits filleted (Orange, melon, pineapple, grapefruit, watermelon)

Mini Pavlowa with whipped cream and fruit

Macaroons (4 types)

Fruit juices (orange, apple, grapefruit)

Sparkling water, still water, mint

Coffee, tea, honey, lemon, milk

Pepsi, mirinda, 7up, tonic, lipton ice tea

Lemonade with honey 

Grapefruit lemonade 

Cucumber Lemonade 

Lime-coriander lemonade 

Lemonade with mango and lemon grass

Freshly pressed apple juice

Freshly squeezed orange juice

OPEN BAR I: fruit juices, softs, hot drinks, red wine, white wine

OPEN BAR II: fruit juices, softs, hot drinks, red wine, white wine, beer, vodka

OPEN BAR III: fruit juices, softs, hot drinks, red wine, white wine, beer, vodka, whisky, rum, martini

Red wine | white wine

Sparkling wine

Cava lub Prosecco

Polish vodka Wyborowa 

Vodka Finland

Polish exclusive Meads - JAROS

Old polish Majewski tinctures

Highlander Cytrynówka own production with the addition of honey

Ballantines Finest

Jack Daniels 

White lady | Gin | Cointreau | Triple sec | lemon | lime

Prosecco or Cava | carambola | strawberry

White wine | Red wine | Sparkling wine | strawberry

Cucumber Lemonade with coriander | cucumber | lemon | mint

Lemonade with passion fruit and lemon grass | melon | pitahaya | cointreau

Boletus mushroom spread, egg, mayonnaise and parsley crackers

Cucumber pouches stuffed with marinated salmon and chili pepper

Fig, ricotta, honey and thyme tartlet

Mini salmon tartare | jalapeno | coriander | lime | shrimp chips

Mini calamari in tomato salsa served in mini containers

Crab mousse with grapefruit sections | fillets

Chicken Satay skewers with nut and soybean sauce

Mini leek, spinach and bacon quiche

Goat cheese and spicy raspberry stuffed tomatoes

French-style leek, champignons and anchovies Quiche

Vol-au-Vent pastry with tuna spread

Prosciutto-wrapped grissini

Mini Caprese skewers served in a glass with pesto and basil

Avocado spread with a lemony prawn, coriander and cayenne pepper

Parma ham-wrapped melon with a cocktail tomato

Mascarpone, smoked ham, sun-dried tomato and arugula tortilla wraps

Philadelphia cheese, smoked salmon and arugula-filled green spinach pancakes

Pâté from the goose served with marinated boleti

Tartar from herring with Raciechowickie apple

Goat's cheese served on grilled courgette

Lamb of the Podhale region with the mint-flavoured sauce

Saddle of venison served on the forest salad with mushrooms and confiture from bilberries

Grilled cheeses of the Podhale region with Polish confitures

Pear mousse, goat cheese and chili tartlet

Layered mango, raspberry and vanilla cream in mini-container

Mini cheesecake

Vanilla-pineapple pudding with mango marmalade served in a glass

Panna cotta with mango mousse

Chocolate brownie with chilli and salt flakes

Blackcurrant mousse with white chocolate flakes

Blueberry cake, dark chocolate, blueberry mousse

Raspberry mousse with whipped cream and Baileys

Nut mini tart with caramel glaze and banana

Salmon marinated in citrus with mango, lime and coriander salad, sprinkled with mint olive oil

Spinach, green pancakes with mascarpone served with tomato concasse and Parma ham on yogurt sauce with spicy raspberry

Roulade of duck with cranberry sauce served with baked apple in fresh marjoram

Pescaccio of salmon with roasted sunflower seeds, parmesan cheese, arugula, capers and cucumber-coriander salsa

Duck liver pate with cranberry sauce, served on fresh herbs and butter baguette

Salad with mango and polish farm goat cheese, fresh spinach leaves, sweet pickled cucumber and smoked mackerel

Roulades with feta cheese wrapped in spinach pancake served with grilled asparagus, fennel, mashed green peas and hollandaise sauce

Mousse from Zatorska goose liver with red onion marmalade served on black turnip carpaccio and oak leaves

Fillets of wild boar with juniper flavor served on pickles and cowberry sauce

Muscovites sheet layered served with grilled sheep cheese and chunks of cheese bundz and apple sauce

Marinated beef carpaccio | linseed oil | sunflower | goji | capers | parmesan | marinated beetroot

Pheasant consomme with a half-french noodles

Roasted tomato and red pepper cream with raspberry sorbet and goat cheese foam

Bisque lobster soup with sour cream and lemon foam

Bisque lobster soup with sour cream and lemon foam

Cream of wild mushroom with tarragon half-french noodles

Gazpacho with feta cheese and olive oil

Lithuanian cold youghurt soup with beetroot, vegetables and egg

Sour rye soup (real sourdough) with mushrooms, egg and roasted white sausage

Thai soup with coconut milk, chicken, tom kha paste and bamboo shoots

Lemon cream with cardamom, coriander, beet sprouts and chicken

Purple fish soup with salmon, coriander and crispy vegetables

Baked figs with Roquefort, walnuts, chili and salted flakes

Cubes of watermelon with feta cheese, coriander and pepper color

Guacamole with shrimp tempura with beet sprouts

Mini squid in spicy tomato-paprika salsa, fresh ginger and bacon chips

Prosciutto with melon, parmesan cheese and wasabi mousse served on a forest twig

Marinated tuna with mango salsa, apple chips and raspberry powder

Black caviar served on white chocolate petals with red pepper and lemon caramel

Black pancake with mascarpone cheese, smoked salmon, tomatoes, arugula and jalapeno

Fried turbot fillet, served on vanilla risotto with pumpkin mousse, saffron-limon sauce and green asparagus

Beef roulade stuffed with foie gras and prune served on beans and shallots with fondat potato and wine-pepper sauce

Grilled salmon steak dressed with mango and pepper salsa, served with spinach gnocchi and crunchy Thai vegetable mix

Duck roulade stuffed with apples and smoked plum, served on red cabbage with caramelized apple, and silesian dumplings with cranberry sauce

Fried pork tenderloin with vegetables in red wine, served with home made green gnocchi and wild mushroom cream sauce

The composition of the of duck roasted breast and Podhale lamb chops served with stewed łąckie apples and buckwheat cabbage stuffed

Roulade of turkey with bacon and capers served with mashed sweet potato, green pepper sauce, roasted carrots and chanterelles

Beef cheeks stewed in red wine with onions and suillus | mousse turnip | baked and caramelized in honey beets | wine sauce | figs

Malibu cake with berries and mascarpone with a sauce of caramelized grapefruit

Chocolate cake, smoked plum with brandy, ginger home made ice cream, orange peel

Oval passion fruit cake, mango sauce and bitter cocoa

Lavender crème brûlée served with caramelized pineapples

Raspberry Tart with mascarpone and blackcurrant sorbet

Chocolate tart with rhubarb and vanilla sauce

Meringue - mini pavlova with mascarpone and fresh fruit

Becherovka on ice with lime juice

Jagermeister with ice

Fernet Branca with ice and pomegranate juice

Herba Devynia Herb Citrus 999 served into iceglass

Polish Tarninówka with ice

Old Polish tincture Majewski different flavors - awards: Slow Food, Gault & Millau, Culinary Heritage

Horseradish-potato cream with Lisiecka sausage

Potato soup with mushrooms and smoked bacon

Old Polish sour soup with white sausage

White creamy borscht with rabbit, vegetables and wine

Curry soup with coconut milk, chicken and fresh coriander

Cream of tomato soup with fresh basil

Cream soup of white vegetables with almond flakes

Mussels soup with carrots, cammembert cheese and white wine

Bisque lobster soup with sour cream and lemon foam

Cream of white asparagus with pistachios and olive oil

Cream of wild mushroom with tarragon half-french noodles

Thai soup with ginger, coconut milk and chicken

Cod sauté in a creamy sauce with mussels

Saute fillets of sole with sun-dried tomatoes sauce

Mini steaks from fish flounder served with ratatouille and fresh thyme

Salmon in honey-mustard marinade with lemon-cilantro sauce

Pike dumplings in saffron sauce with mussels

Pie with salmon, mushrooms, carrots and spinach served with sour cream and caviar

Grilled pikeperch served on wild mushroom sauce with bilberries and threads of chilli

Sizzling shrimp in coconut oil with fresh coriander, tomatoes and sweet pepper jalapeno

Butterfish in a light wine sauce with fresh spinach and asparagus

Chicken Tandoori braised in oven in red sauce

Beef of king Jan III Sobieski in creamy mushroom sauce

Breast of chicken in butter sauce with wine and shrimps

Coq au vin chicken with mushrooms, onion, bacon in a sauce of red wine and brandy

Beef braised in cream fresh with onions, garlic and apple

Podhalańska lamb in a spicy sauce with wild mushrooms and roasted vegetables

Turkey loaf stuffed with leek and champignons served with light cheese-wine sauce

Polish-style duck with cherry liquor stuffed Łąckie apples and roasted with teryiaki sauce

Pork knuckle baked in honey-beer coating served on stewed cabbage with mushrooms

Provençal braised beef with red wine and black tiger shrimp

Veal meat-balls in champignon sauce with parmesan and pelati tomatoes

Honey-glazed ribs in wine and pepperoni gravy

Wild boar carbonade with Porto-Vecchio sauce

Rabbit in creamy Dijon mustard sauce and roasted carrot

Roulade of duck with Łąckie apples and fresh marjoram

Old Polish stewed dish made of sauerkraut and mushrooms with red wine, plums and forest mushrooms

Stir-fried dumpling with cabbage and mushrooms

Spinach-potato hooves and traditional

Potatoes puree with butter and dill

Baked potatoes in fresh herbs

Grilled vegetables with olive oil and fresh herbs

Potato rosti

Lorraine quiche

Caramelized mini beetroot served with fresh marjoram and drops of vinegar fig

Buckwheat groats with mushrooms and onion

Rice with vegetables

Millet groats with dried mushrooms and butter

Hulled barley with green beans and asparagus 

Boulangere potatoes

Spinach gnocchi with sage-butter sauce and Parmesan

Baked carrot and fennel with rosemary oil

Stuffed courgette with vegetables served on creamy shrimp sauce