Restaurant Menu

Type of dish:
Appetizers

Appetizers

Farm cheeses from the Malinowy Chruśniak and Ranczo Frontiera (GF)

assortment of cow and goat cheeses, Bursztyn cheese, pear and pineapple chutney, nuts

Torched Salmon Trout

fennel, tomatoes, mushrooms, pickled cucumber caviar, garden mayonnaise

Chopped tartare of Polish beef tenderloin (GF)

pickles, quail egg yolk, lovage oil, chips, mushroom mayonnaise, lovage oil

Baked eggplant and dried tomato tartare (GF / V)

avocado, green apple, coriander, mayonnaise, chive oil

Handmade gyoza with beef (4 pieces)

oriental broth, sugar snap peas, coriander

Beef and goose breast carpaccio from Dreszler (BG)

pickled vegetables, arugula, pecorino cheese, smoked olive oil

Soups

Soups

Sour soup in bread

mashed potatoes, white sausage, egg

Sorrel cream soup

egg yolk, potato purée, vegetables, dill oil

Sturgeon broth from the Sugajno Fish Farm

dumplings with smoked sturgeon, dill dumplings, pickled radish, dill oil

Cream of baked beetroot from organic farming (V)

beetroot with spicy cherry, pistachios, coriander

Regional meatball soup

smoked potato, portobelo, dill oil

Salads

Salads

Caesar salad with chicken

chorizo, parmesan, romaine lettuce, cherr y tomatoes, red onion, Caesar dressing,toast

Caesar Salad with Shrimp

8 shrimp size 16/20, romaine lettuce, cherr y tomatoes, red onion, Caesar dressing, croutons

Buratta cheese salad

roasted beetroot, pickled cucumber, pumpkin, arugula, cilantro, pine nuts, and honey-roasted chestnuts

Soba noodle salad with smoked sturgeon from the Sugajno Fish Farm

avocado, mango, edamame beans, pomegranate, chilli, coriander, poke sauce

Dumplings and pasta

Dumplings and pasta

Gnocchi with truffle

ruffle, butter, oyster mushrooms, parsley, parmesan cheese

Spelt Pasta with Eggplant (V)

pepper paste, oyster mushroom, spinach, tomato, pine nuts

Dumplings with potatoes and smoked cheese

burnt hay, smoked bacon, mushrooms, red cabbage puree, dill oil

Dumplings with duck and lentil

broccoli, mushrooms, chives, roasted buckwheat groats

Main courses

Main courses

Sturgeon from the Sugajno Fish Farm (BG)

pea puree, spinach sauce, green vegetables, pickled radish, dill oil

Salmon trout

potato puree, fish demi-glace sauce, pickled cucumber salad, Jerusalem artichoke chips

Wild boar cheeks (GF)

potato puree, vegetables, horseradish mayonnaise, dill oil, spicy sauce

Duck leg

lazy dumplings with smoked cheese, vegetables, red cabbage puree, raisin sauce

Breaded pork loin with bone

mashed potatoes, hunter's stew, chorizo sausage, dill oil

Beef roulades (GF)

mashed potatoes with truffle, own sauce, caramelized beetroot, broccoli

Pork knuckle in teriyaki sauce

mashed potatoes, pickled carrots, green vegetables, dill oil

Polish beef tenderloin steak seasoned in Głęboczek 200g (GF)

mashed potatoes, vegetables, oyster mushroom, demi glace

200 g
Polish entrecote steak seasoned in Głęboczek 250 g (GF)

mashed potatoes with truffle, grilled vegetables, oyster mushroom, demi glace

250 g
Desserts

Desserts

Meringue with fruit

mascarpone cream with mango and passion fruit, fruit, pistachios

Chocolate fondant

raspberry sorbet, roasted white chocolate, fruit, meringue

White chocolate mousse with hazelnut from the "Naturalnie Orzechowe" factory

mango sorbet, pomegranate, raspberry sauce, chocolate suede

Apple cobbler

Szara Reneta apples, vanilla, fruit, nut ice cream

Open pralines 6 pcs (BG)

3 flavors, fruit, almonds

Hotel chef in uniform spooning berry sauce over a dessert bowl, with bowls of blueberries, raspberries, pistachios and chocolate pearls.
Man in a white shirt tossing a glass of red wine in a vineyard at golden hour.
Smoked martini-style cocktail with cherry, amber liquid and dry-ice smoke on a hotel bar counter
Hand dipping into hot fondue pot at table with plates of vegetables, meats, shrimp, sauces and white wine
Bowl of creamy yogurt topped with raspberries, berry sauce and crushed pistachios; wine glass and cutlery on white table
Chef in white jacket with black gloves adding butter to a sizzling pan at a live-cooking station in a rustic hotel restaurant.
Artful starter: tartare-style base topped with diced avocado, bright green mousse spheres, red edible petals and herb oil in a rustic bowl.
Silver-velvet mousse log with a bite, raspberry sorbet, dragon fruit, fresh raspberries, pistachios, berry coulis and edible flowers
Hand presenting a Forbin 2022 red wine bottle over tasting glasses in a hotel wine-tasting setup, elegant glassware