Camembert 24,-
Breaded Camembert served with home-made cranberries fried in red wine and Cracow style baked potatoes.

Chef marinated pork neck 26,-
Chef marinated pork neck with potato-flour dumplings
and grilled vegetables (zucchini, peppers, tomatoes and mushrooms).

Boneless pork knuckle 27,-
Boneless pork knuckle with crispy skin served with bread, sautéed cabbage, mustard and horseradish (approximately 200g).

Boneless Ribs 27,-
Boneless Ribs in dark beer and wild forest mushrooms sauce
served with mashed potatoes and fried cabbage.

Chicken breast 28,-
Chicken breast stuffed with herbs and nuts served on mashed potatoes and honey roasted carrot with thyme sauce.

Polish-style marinated pork sirloin 31,-
Traditional Polish-style marinated pork sirloin with plum sauce or cognac-pepper sauce, served with Cracow-style potatoes and cooked vegetables.

Trout 30,-
Trout with parsley-garlic butter served with Cracow-style potatoes and cooked vegetables (approximately 200 g).

Halibut 34,-
Halibut with lemon olive oil, served on top of mashed potatoes and green asparagus with baby beets in balsamic vinaigrette sauce.

Delicate rabbit loin 35,-
Delicate rabbit loin wrapped in bacon with forest mushroom sauce served with potatoes baked with thyme and honey-caramelized carrot.

Tender duck 36,-
Tender duck breast served with balsamic red wine blueberry sauce, potato puré and red cabbage with cranberries and orange slices.

Beef loin 49,-
Beef loin served with cognac-pepper sauce or forest mushroom sauce, Cracow-style potatoes and cooked vegetables.

Lamb 56,-
Lamb served with balsamic cranberry-velvet sauce, potatoes baked with thyme and honey-caramelized baby beets.

 

Choice of sauces:
wild forest mushrooms sauce, velvet gravy on red wine sauce, cognac-green pepper sauce.

Every dish may be served with:
Cracow style baked potatoes, mashed potatoes or fries.