Menu

chopped, roasted onions emulsion, quail egg yolk, marinated mushrooms, toast

made of fresh beef sirloin with boletus and brandy

(three kinds) served with salmon caviar and pickled onion

with long-ripened cheese from Frontier's farm, oil, marinated mushrooms

with pickles, garlic and onion

foie gras, gnocchi with goat cheese and black truffle

with sour cream, garlic sauce and fried mushrooms

traditional embellishment, caramelised celery mouse

with pumpkin seeds,boletus and cottage sour cream

nut oil and cheese from the Frontier's farm

quail egg, potato with traditional embellishment

garlic muffin

with caviar and cottage sour cream

immersed in sour cream

in broth

on crispy lettuce leaves with figs, dates and caramelised apple

roman lettuce, parmesan crisps, young potatoes

lettuce leaves, fresh spinach, roasted beetroot

potato dumplings, vegetables in sage butter emulsion

shallot sauce, romanesco cauliflower, young bean salsa

crayfish necks, white asparagus, sugar peas

traditional embellishment, sauerkraut

crispy breadcrumbs, fried cabbage, baked potato
 

wild cranberry emulsion, potato gratin, caramelised apple

fried boletus, red wine sauce, caramelized onion, mashed potato with charlock

potato cake, vegetables in butter emulsion

green beans, homemade demi-glace, potato fondant

forest mushrooms, potato dumplings, glazed beetroots

with mascarpone cream and fruits

vanilla ice cream, chocolate sauce

raspberry sorbet, fruits

Bialowieza regional cake

pear confiture with the addition of black cumin