Grilled shrimps on a classic style with butter, fresh garlic and dill, served on iron pan (7 pieces)

45,-

The Forest imp`s little cauldron

Mushroom quartet of chanterelles: bay-boletus, boletus and button mushrooms, succulent pieces of grilled pork tenderloin, sun-dried tomatoes, sprinkled with freshly grated parmesan cheese, in a warm crusty loaf

39,-

Lightly pan-fried spinach leaves with boletus mushrooms, sun dried tomatoes, topped with freshly grated parmesan cheese

29,-

Escargots à la Bourguignon with garlic - herbal butter
(12 snails)

49,-

Starters are served with fresh bread and butter

Traditional Polish cold soup
( served in season)

12,-

Borsch with a meat croquette

12,-

Traditional Polish chicken soup with homemade fine noodles

12,-

Tomato cream soup with just a touch of cream

13,-

Traditional Polish forest mushroom cream with just a touch of cream

18,-

Traditional Polish sour soup served in a warm crusty loaf

17,-

Traditional Polish soup made of duck with homemade fine noodles

19,-

Horseradish cream served with Parma ham Crispi

18,-

Greek salad (4 types of salad leaves – radicchio, romaine lettuce, corn salad and ice salad, feta cheese, olives, tomatoes, sweet peppers, cucumber, red onion served with a vinaigrette dressing)

27,-

Grilled chicken salad (4 types of salad leaves – radicchio, romaine lettuce, corn salad and ice salad, garlic croutons, tomatoes, pineapple, cashew nuts, served with a vinaigrette-curry dressing)

28,-

Marinated thin slices of pork tenderloin, with a delicate tuna mousse, served with grilled pineapple (4 types of salad leaves – radicchio, romaine lettuce, corn salad and ice salad, tomatoes, sweet peppers, cucumber, radish, and pumpkin seeds)

29,-

Smoked salmon salad (based on rucola with 4 types of salad leaves – radicchio, romaine lettuce and ice salad, tomatoes, cucumber, olives, pumpkin seeds, radish, served with a vinaigrette dressing)

29,-

A composition of three grilled meats: beef sirloin, pork tenderloin and chicken breast, served with roast potatoes, steamed vegetables, chanterelle sauce and blue cheese sauce

160,-

A composition of three meats: wild boar, half a duck and beef sirloin with red cabbage, glazed apples, beets, butter fried leaf and root vegetables, yeast buns, roast potatoes, baked apple with cranberry conserve, blueberry vine sauce, wild berry sauce with caramelized red onion and gravy of duck

220,-

Dumplings with a potato and cottage cheese filling, topped with pan fried bacon lardons
(5 pieces)

17,-

Dumplings with a meat filling topped with onion pan fried in country butter
(5 pieces)

19,-

Dumplings with wild boar stuffing in a creamy chanterelle sauce with cranberry balls
(7 pieces)

38,-

Chicken fillet grilled in cornflake batter, glazed with honey served with jasmine rice or French fries and boiled vegetables

18,-

Potato pancakes with icing sugar or sour cream

16,-

Norwegian salmon fillet served with vegetables, jasmine rice and dill sauce (dish prepared on steam)

39,-

For children we also recommend healthy, fresh squeezed jucies

Half a duck baked with apples served with yeast buns and red cabbage, baked apple and cranberry conserve

72,-

Succulent grilled chicken fillet layered with grilled tomatoes served on a bed of spinach leaves with freshly grated parmesan cheese, with baked potatoes, topped with fresh herb sprigs

35,-

Chicken fillet with mozzarella cheese and a sun dried tomatoes stuffing served with potato gratin , basil sauce and vegetables in a salad dressing

35,-

Grilled halibut steak in crayfish sauce with a note of cognac served with jasmine rice and steamed vegetables

62,-

Grilled Norwegian salmon fillet laid on a bed of green asparagush, served with potato gratin and dill sauce

56,-

Zander stewed in a boletus sauce served on potato pancakes and steamed broccoli

66,-

Steamed pike served with rice and mushroom stew, dipped in a sauce combining smoked eel, cocktail tomatoes, capers and dried tomato served with vegetables in a salad dressing

59,-

Grilled succulent pork tenderloin rolled with bacon, in a fresh cranberry sauce served with baked potatoes, topped with a sauce of honey & mustard, and steamed vegetables

49,-

A plateful of ribs in a honey and French mustard sauce with roast potatoes, and vegetables in a salad dressing

49,-

Pork sirloin in excellent mushroom and rosemary crème sauce, arranged on Swiss potato pancakes served with steamed vegetables

49,-

“Royal style” loin of pork with potatoes, fried cabbage and mushrooms

39,-

Pork fore shank stewed in beer, served with potatoes and fried cabbage

10,-/100g

Traditional beef roulade with smoked bacon, bread, onion, pickles, with a hint of marjoram and mustard served with yeast buns and beetroot

49,-

Huntsman`s steak

Marinaded and grilled beef sirloin, served with boletus mushrooms and asparagus wrapped in bacon, alongside roast potatoes

79,-

Grilled beef sirloin in wild berry sauce with caramelized red onion served with roast potatoes and a mix of salad in vinaigrette dressing

77,-

Grilled beef sirloin with crushed pepper sauce with a touch of brandy or creamy chanterelle sauce served with roast potatoes and a mix of salad in vinaigrette dressing

77,-

Ballotine of the Polish Tatra Highlands stuffed with smoked sheep milk cheese served with mushroom sauce, mashed potatoes and steamed vegetables

71,-

Roasted veal shank in gravy served with glazed apples, beets and yeast buns

13,-/100g

Wild boar layered with grilled apple, topped with a velvety of blueberry wine sauce, butter fried leaf and root vegetables, alongside roast potatoes

69,-

Lightly pan-fried spinach leaves with boletus mushrooms, sun dried tomatoes, topped with freshly grated parmesan cheese

29,-

The Forest imp`s little cauldron

Mushroom quartet of chanterelles, bay-boletus, boletus and button mushrooms, sun-dried tomatoes, sprinkled with freshly grated parmesan cheese, served in a warm, crusty loaf

39,-

Greek salad (mixed salad, feta cheese, olives, tomatoes, sweet peppers, cucumber, red onion served with a vinaigrette dressing)

26,-

Dumplings with a potato and cottage cheese filling and butter

17,-

Potato pancakes with icing sugar or sour cream

16,-

Crème brûlée with figs and grapes

19,-

Frozen fruits with a warm white chocolate sauce

20,-

Nut ice-cream with sun-dried apricots, candied pineapple, nuts and raisins, whipped cream and a chocolate topping

16,-

Warm Apple Cake with peach sauce, whipped cream and ice-cream

16,-

Cheese Cake, served warm with whipped cream and cherry jam

16,-

Liquer sorbet

16,-

Royal tincture (300y recipe)
(40ml)

19,-

Fresh fruit milkshake
(40ml)

10,-