Appetizers

Ravioli with roasted bell pepper, ricotta and sesame, tomato consommé, roasted black garlic

Rocket salad, micro amaranth, aloe and grapes gel, banana mousse, roasted hazelnuts, gruyère

Salad with dry-aged beef, quinoa, lamb’s lettuce, spice vinaigrette, cucumber compressed in gin, tasmanian pepper, roasted parmesan

Zander gravlax, dill mayonnaise, stewed baby pak choi, lemon cucumber, lemon caviar

Marinated beef tartare, beetroot gel, egg of traditional local hen breed “green-legged partridge”, pickles, chestnut chips, grapefruit

Soups

Creamy beetroot soup, fried thymus, caramelised pineapple, apple chips, thyme powder

Creamy kale soup, pouched egg, prosciutto powder, kale brussels sprouts

Beef tail broth, beef cheeks, black truffle, rosemary oil

Roasted capon consommé, won tons with roasted parsley, romanesco

Lobster bisque, roasted celery with anise, lobster meat, crème fraîche, black caviar

Main courses

Veal cutlets, honey sauce, roasted and marinated shallot, jerusalem artichoke espuma, beetroot gratin
recommended wine: Carmenere Reserva

Guinea fowl breast supreme fillet, cafe de paris sauce, black corn velouté sauce, oat groats, savoy cabbage, "Bursztyn" cheese chips
recommended wine: Turnau Solaris

Halibut fillet, butter and apple sauce, scorzonera purée, crayfish tails, sesame tulle
recommended wine: Vernaccia di San Gimignano

Meagre fillet, raviolo with gorgonzola, sea asparagus pesto, tiger prawn mousse, confit cherry tomato terrine
recommended wine: Ochagavia Sauvignon Blanc

Roast beef, smoked bell pepper mousse, demi-glace sauce, cognac, polenta with sheep milk cheese bryndza, marjoram, julienne vegetables
recommended wine: Zinfandel

Desserts

Caramel foam, raspberry crémeux, chocolate pastry, vanilla mousse, fruit

Handmade ice-cream, seasonal fruit, orange sauce, crisps in milk chocolate

A tart with liquid chocolate, raspberry mousse, rose jelly, vanilla crème brûlée ice-cream, fruit

Ravioli with forest fruit, custard, passion fruit mousse, hazelnut cookie