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Last update: 24.04.2018

Starters:

 
Octopus, selection of tomatoes, basil pesto, olive 36 pln
White meat of crab, avocado puree, toast, curry dressinge 41 pln
Saute scallops, pork and lemon ballotine, bu ernut squash puree, orange 58 pln
Green asparagus, morels, sous vide egg, truffle Pecorino
39 pln
Pan fried foie gras, sake gel, rhubarb chutney, donut with nuts
58 pln
Beef carpaccio, Tête de Moine, black truffle mayonnaise, Pied Bleu mushrooms 41 pln 
Goat's cheese Chèvre Frais, Earl Grey gel, bergamot chutney, roasted beetroot
39 pln

Soups:

 

Thai style coconut soup, bamboo shoots, squid, coriander
34 pln
Beef consommé, vegetable parisienne, linguine, foie gras fat
38 pln
Cream of wild garlic, crunchy broccoli
28 pln

Salads and pasta: 

 

Agnollo i with braised rabbit legs, wild garlic, mascarpone cheese, penauts beurre noise e
38/64 pln
Linguine nero, pad thai prawns, mixed mushrooms, lovage
28/54 pln
Tagliatelle, truffle, butter, parmesan
28/48 pln
Burrata, chorizo marmalade, courgette, tarragon mayonnaise, black olive chips
     42 pln
Mixed salad leaves, new season vegetables, pomegranate, chervil
22/42 pln

Sides for salads: 

 

Grilled beef
24 pln
Steamed cod
18 pln
Caramelized Halloumi
22 pln

Main courses:

 

Fried duck breast, beetroot puree, bulghur wheat, pickled pear, wine sauce with apricot
77 pln
Aged Polish beef 
119 pln
Rump of lamb, pea puree, Rösti with courgette, spinach, rosemary sauce
86 pln 
Aged beef fillet, parsley and pistachio puree, confit gnocchi, curly kale, Port sauce, mint
99 pln
Sea bream fillet, beans with pance a, langustine raviolo
72 pln 
Halibut steak, new season carrot, BBQ rib, beurre blanc
96 pln
Fried stone bass fillet, jersualem artichoke with lemon, cockles, tomato fondue, bisque
82 pln

Sides for main courses:

 

Mixed salad, vegetables, vinaigrette
12 pln
Home made chips
12 pln
Blanched sugar snap pease
14 pln
Root vegetables ecrase
14 pln
Extra portion of bread 
5 pln

Desserts:

 

Coffee and halva cremeux, granola, caramel ice cream
29 pln
Rhubarb Mille Feuille, homemade yoghurt, raspberry vinegar
32 pln
Chocolate ganache, bu ermilk, bergamot gel, vanilla ice cream
28 pln
Lemon custard, Kalamansi sauce with yoghurt, oat cookie, almond ice cream
28 pln
Homemade ice cream and sorbets
18 pln
Selection of farm house cheese
32 pln

Over 8 persons 12% service charge will be added to your bill
 
Chef | Bartłomiej Brzuska