baked in cream sauce with nori powder and croutons
42/1 pcs
210/6 pcs
420/12 pcs
Gillardeau Oyster
with mignonette sauce, edible gold, quince gel, horseradish granita and parsley oil
42/1 pcs
210/6 pcs
420/12 pcs
We serve oysters only from Thursday to Sunday!
We serve breaded oysters upon request.
Gillardeau Oysters, often called the ‘Rolls-Royce’ among oysters, are one of the favorite products of top chefs worldwide. They have been cultivated by the renowned Gillardeau family company since 1898.
Enduring nutty flavor is the signature taste of the Gillardeau. The oyster’s flesh is voluptuous, firm, almost crunchy.
Each shell is laser-engraved with the letter ‘G’, symbolizing originality and superior quality. At Czeczotka, we use Gillardeau Calibre 2 oysters, sourced from Normandy.
Side dishes
Antipasti
Prosciutto di Parma DOP, Roquefort, Pecorino Toscano AOP, Camembert, olives, black apple, dried apricots, walnuts
88
Beef Tenderloin Tartare
Beef Tenderloin Tartare with homemade mustard, aromatic mushroom jelly, Parmesan, and fresh black truffle “Nero di Bagnoli” from Piedmont
68
Chicken liver
The Bloody Mayor’s Delicacy Chicken liver pate with Madeira and Port in raspberry glaze
42
Toasts
Roasted, pickled cabbage
stuffed with Philadelphia cream with horseradish and ginger
14/1 pcs
32/3 pcs
Smoked salmon
stuffed with Philadelphia cream with horseradish and ginger
20/1 pcs
46/3 pcs
Smoked roast beef striploin
stuffed with Philadelphia cream with horseradish and ginger
20/1 pcs
46/3 pcs
Finger food
Pisani Dossi Siberian Caviar
with homemade potato crisps and sour cream 10 g
148
Homemade fries with truffle mayo
and black truffles from Piedmont
36
A selection of Italian olives
green Cerignola, black, red and Leccino
24
Crystallized pecan nuts
(nuts)
with cherry wood smoke aroma
22
Truffle butter with our sourdough bread
gluten-free bread is served upon request
26
Gratin potatoes
with black truffles from Piedmont
38
Pierogi
Pierogi with white poppy seeds
Pierogi stuffed with buttery white poppy seeds in orange sauce with Cointreau
42
Pierogi with venison
Pierogi stuffed with venison and pear in a sauce with a hint of chocolate and passion fruit
64
Pierogi with goose
Pierogi stuffed with goose with dried damson plums and baked apple from the Łącka Valley, foie gras in its own sauce enriched with butter
56
Pierogi 'ruskie'
Pierogi stuffed with traditional filling made of ‘twaróg’ cheese and potatoes, black truffle sauce
46
Main courses
Free-range chicken breast
with fluffy mashed potatoes, stuffed cabbage rolls with green lentils, chicken jus and fresh vegetable salad
58
Homemade tagliolini pasta in creamy truffle sauce
with Brandy, 18-month aged Parmesan cheese, and fresh “Nero di Bagnoli” truffles from Piedmont
68
Matzhanka Czeczotka
Pan-fried beef tenderloin with beef sauce and caramelized onion, stewed red cabbage with caraway aroma served with a steamed bun
88
Steaks
Porterhouse
Recommended for 1-4 people, 900g / 1340g
Polish beef steaks that are dry-aged for 5 weeks. The meat is grilled on a Japanese KONRO charcoal grill made of a ceramic derived from diatomaceous earth. Steaks are served with gratin potatoes, fluffy potato puree, beef sauce with smoked bone marrow, cherry tomato and baby gem salad with lime dressing
330
Tomahawk
Recommended for 1-4 people, 1200g / 1640g
Polish beef steaks that are dry-aged for 5 weeks. The meat is grilled on a Japanese KONRO charcoal grill made of a ceramic derived from diatomaceous earth. Steaks are served with gratin potatoes, fluffy potato puree, beef sauce with smoked bone marrow, cherry tomato and baby gem salad with lime dressing
360
Striploin 250g
Grilled, wet-aged striploin with beef sauce and smoked bone marrow, gratin potatoes, salad
