SEASONAL MENU

Appetizers
Salad of baby spinach leaves, strawberries and duck liver 32,-
Salad of asparagus with eggs, radish and warm clarified butter 29,-
Young beetroot leaves salad with sweetened kumquats and Halumi cheese 32,-
Mussels steamed with fennel and Martini 39,-
Shrimps with citrus sauce 41,- 

Soup
Young carrot soup with ginger and creme fraishe 21,-

Main Dishes
Grilled Gambas with beurre blanc sauce served with homemade Tagliollini 56,-
Salmon with orange hollandaise sauce and asparagus 57,-
Trout smoked in “kopciłka” - still warm, shrouded in alder smoke 37,-
Chicken corn with young vegetables and tarragon sauce 49,-
Veal cutlet with green beans and morels 63,-
Lamb Leg served with Lentil Salad and Rosemary sauce 64,-

Desserts
Fruit pudding 23,-
Warm chocolate cake 21,-
Crème Caramel  22,-