Each dish is a moment that combines tradition with modern craftsmanship, creating a unique culinary experience.
Przemysław Sieradzki propose...
MENU A’LA CARTE
Cold and Hot starters
Seasoned beef tartare 30 and 100 days,
mushroom preparations
mushroom preparations
Foie Gras with cherry and lavender,
moskol
moskol
Egg from Lipowe Wzgórze with Reblochone de Savoise cheese,
truffle
truffle
Sour cabbage soup anew, lamb
Romaine lettuce 2.0 with melissa herb,
Regal oyster No.3
Regal oyster No.3
Bavarois with bear garlic,
greaves and snai
greaves and snai
Duck from Lipowe Wzgórze,
young carrot
young carrot
Main dishes
Trout from Sitarz with truffle sauce,
black chanterelle
black chanterelle
Sirloin from Polish cows from
Zaczyk seasoned 30 days
Zaczyk seasoned 30 days
Wagyu rosette A5 BMS 11 with foie gras sauce,
wild broccoli
wild broccoli
Halibut with asparagus,
wine-saffron sauce
wine-saffron sauce
Wild pheasant with kohlrabi,
lilac flowers
lilac flowers
Desserts
All around the be
Pate a Choux with walnuts,
caramel and cardamom ice cream
caramel and cardamom ice cream
Giewont - parfait of white
chocolate, rhubar
chocolate, rhubar
White tea with strawberries,
rice on milk
rice on milk
3 courses - 379 pln / Wagyu 659 pln
4 courses - 399 pln / Wagyu 679 pln
Tasting Menu
Classics tasting
First bite
***
Tartare of seasoned beef 30 and 100 days,
preparations of mushrooms
Foie gras with cherry and lavender, moskol
Sour cabbage soup anew, lamb
Infusion of rosebay willow herb, forest fruits
Trout from Sitarz with truffle sauce,
black chanterelle
Lamb in two forms, cucumber salad
or
Wagyu rosette A5 BMS 11 with foie gras sauce,
wild broccoli
All around the bee
***
Cravings
589 / 699 zł/pp
Seasonal Tasting
First bite
***
Romaine lettuce 2.0 with melissa herb,
Regal oyster No.3
Bavarois with bear garlic, greaves and snails
Duck from Lipowe Wzgórze, young carrots
Infusion of willow and herbs, forest fruits
Halibut with asparagus, wine-saffron sauce
Wild pheasant with kohlrabi, lilac flowers
Giewont - parfait of white chocolate, rhubarb
***
Cravings
579 zł/pp
Vegan Tasting
First bite
***
Mushroom tartare with miso mayonnaise, lovage
Romaine lettuce with caper dressing, truffle
Cream of beetroot, 12 year old balsamic vinegar
Infusion of rosebay willow herb, forest fruits
Dumpling with sugar snap peas, asparagus sauce
Tarragon with noodles, bear garlic
White tea with strawberries, rice on milk
***
Cravings
459 pln / pp
Aperitif
Cocktail
French 75 Gin/sour/champagne 69 pln
Alcohol-free cocktail
Free negroni 49 pln
Amaro 0%/ Roots divino Rosso/ grapefruit
Champagne
Le Brun de Neuville 84 pln
Cote de Blanche
Blanc de Blancs
Alcohol-free wine
Lussory sparkling 39 pln
Wine pairing 390 pln / 470 pln
Each dish is a moment that combines tradition with modern craftsmanship, creating a unique culinary experience.
Przemysław Sieradzki propose...
MENU A’LA CARTE
3 courses - 349 pln / Wagyu 599 pln
4 courses - 379 pln / Wagyu 649 pln
Cold and Hot starters
Seasoned beef tartare 30 and 100 days,
mushroom preparations
mushroom preparations
Foie Gras with cherry and lavender,
moskol
moskol
Egg from Lipowe Wzgórze with Reblochone de Savoise cheese,
truffle
truffle
Sour cabbage soup anew, lamb
Romaine lettuce 2.0 with melissa herb,
Regal oyster No.3
Regal oyster No.3
Bavarois with bear garlic,
greaves and snai
greaves and snai
Duck from Lipowe Wzgórze,
young carrot
young carrot
Main dishes
Trout from Sitarz with truffle sauce,
black chanterelle
black chanterelle
Sirloin from Polish cows from
Zaczyk seasoned 30 days
Zaczyk seasoned 30 days
Wagyu rosette A5 BMS 11 with foie gras sauce,
wild broccoli
wild broccoli
Halibut with asparagus,
wine-saffron sauce
wine-saffron sauce
Wild pheasant with kohlrabi,
lilac flowers
lilac flowers
Desserts
All around the be
Pate a Choux with walnuts,
caramel and cardamom ice cream
caramel and cardamom ice cream
Giewont - parfait of white
chocolate, rhubar
chocolate, rhubar
White tea with strawberries,
rice on milk
rice on milk
Tasting Menu
First bite
***
Tartare of seasoned beef 30 and 100 days,
preparations of mushrooms
Foie gras with cherry and lavender, moskol
Sour cabbage soup anew, lamb
Infusion of rosebay willow herb, forest fruits
Trout from Sitarz with truffle sauce,
black chanterelle
Lamb in two forms, cucumber salad
or
Wagyu rosette A5 BMS 11 with foie gras sauce,
wild broccoli
All around the bee
***
Cravings
