Recommended by our chef
- Goose breast carpaccio – an Old Polish specialty made from smoked goose breast with skin, served with cranberries, marinated pear and flavour adding plum macerated in alcohol
- Our recherche, noble pate, served with cranberries, pickled pear and home-made horseradish
- “A Board of cold cuts” – a selection of delicious, smoked Old-Polish meats from Nowa Wieś Szlachecka, traditionally cold-smoked, served with home-made horseradish, plums macerated in vinegar and pickled mushrooms
- Polish dumplings in a variety of flavours with meat, with mushrooms and cabbage and so-called “Russian dumplings” pan-fried with butter and onion, served with cranberries – Nobleman’s delicacy
- Mushroom soup made from Polish boletuses picked in the Gorce mountains, served with noodles
- Mushroom soup made from Polish ceps picked in the Gorce mountains, served withnoodles
- Wild boar steak in juniper marinade, the hunters’ way grilled over beech hardwood fire, served with juniper sauce and red cabbage with raisins in wine
- Grilled duck fillet with apple in marjoram, served with cranberries and red cabbage with raisins in wine
- Deer marinated in herbs with demi glace sauce with fresh rosemary, served with ceps and fry-browned potato dumplings
- Beef sirloin with caper and rosemary sauce with oil, served with grilled courgette
- Mountain rivers’ trout a’la shepherd (boneless), marinated in herbs, whole-grilled over beech hardwood fire, served with home-made horseradish, baked apple stuffed with cranberries (by weight)
All grilled dishes are served with grilled potato with garlic butter and dill.
- Our famous home-made apple pie with cinnamon served warm with vanilla ice cream and egg liqueur
- Raspberry Mazurek on shortbread in almond flakes
