| Chef recommends! |
| Traditional lithuanian cold soup | 23 zł |
| Gaspacho – Andalusian cold soup | 32 zł |
| Asparagus cream soup | 24 zł |
| Asparagus… | 38 zł |
| Wiener schnitzel with string beans and potatoes | 65 zł |
COLD HORS D’OEUVRE |
| Polish steak tatar | 43 zł |
| Beef loin carpaccio with parmesan and rucola | 43 zł |
| Carpaccio of pig’s trotters with boletus marinade | 20 zł |
| Wild boar pate with tatar sauce | 32 zł |
| Smoked eel in honey-dill sauce | 48 zł |
| Salmon “Tatar” with caviar | 39 zł |
| Herring on the polish style | 20 zł |
| Salmon rolls In Parma ham with basil mousse | 43 zł |
HOT HORS D’OEUVRE |
Grilled caprese of oscypek (traditional Polish highlanders’ cheese) and tomatoes in basil sauce
with pinioli nuts
 | 36 zł |
Potatoe pancakes with caviar and cream
 | 42 zł |
| Pierogi (polish raviloli) with duck | 35 zł |
| Pierogi (polish ravioli) with Polish black pudding, onion and cracklings | 20 zł |
| Pierogi (polish ravioli) with veal and mushrooms | 33 zł |
| Russian pierogi | 26 zł |
| Pierogi (polish ravioli) with salmon | 31 zł |
| Shrimps with garlic in olive oil | 57 zł |
THE SALADS |
| The “Green gardens” salad | 29 zł |
Salad with livers in balsamic vinegret sauce
 | 30 zł |
| Salad with oscypek – Polish traditional cheese | 30 zł |
| “Green goat” salad | 32 zł |
SOUPS |
| Beetroot soup with ravioli | 28 zł |
| Mushroom soup made from boletus with “whipped cream” | 30 zł |
| Lithuanian kołduny (boiled meat-balls) in bullion | 32 zł |
| Traditional Polish Żur | 26 zł |
MEATS |
Breast of chicken marinated in lemon-tree honey
 | 38 zł |
| Veal roasted in spinach sauce | 63 zł |
| Roasted ribs in cumin with cabbage and potatoes | 52 zł |
Golonka (a pork knuckle) roasted in honey and beer with peas and majoram pancakes
 | 54 zł |
| Pork loin stuffed with oscypek (traditional Polish highlanders’ cheese) cabbage and “toto” potatoes | 62 zł |
| Beef roulades with buckwheat groats and beetroots | 61 zł |
| “Forest” loin in wine-mushroom sauce with potato dumplings | 78 zł |
| Roast duck with autumn apples and pears | 82 zł |
| Lamb cutlets served with pesto on tomato mousse | 87 zł |
WILD MEATS |
| Deer loin in blackcurrant wine | 79 zł |
| Roe Deer loin with Silesian dumplings | 86 zł |
| Wild boar loin with dumplings and bright-blue cabbage | 69 zł |
FISH |
| Trout in almonds with butter and lemon | 43 zł |
| Catfish in leek mousse with spinach | 58 zł |
| Gołąbki (cabbage rolls) stuffed with pike-perch in mushroom sauce | 52 zł |
| Pike-perch in Dutch sauce | 59 zł |
| Salmon from stove | 54 zł |
DESERTS |
| Ice cream with fruit | 21 zł |
| Old fashioned cranberry fruit-cream | 19 zł |
| Cheesecake | 23 zł |
| Brulee cream with plum in cognac | 26 zł |
| Panna cotta | 22 zł |
WINE |
|
