Today we recommend
Gillardeau oyster with mignonette sauce, sea buckthorn jam and parsley oil
42
Gillardeau Oyster baked with parmesan, fish, fumet sauce and croutons
42
6 x Oyster Shot
112
Set of 6 Gillardeau Oysters
Choose the topping: mignonette sauce, sea buckthorn jam and parsley oil or baked in cream sauce with nori powder and croutons
220
Set of 12 Gillardeau Oysters
440
A bottle of Moet & Chandon Brut, Brut 750 ml + set of 6 Gillardeau Oysters
540
A bottle of Moet & Chandon Brut, Brut 750 ml + set of 12 Gillardeau Oysters
740
A bottle of Prosecco Bepin De Eto DOCG, Brut 750 ml + set of 6 Gillardeau Oysters
360
A bottle of Prosecco Bepin De Eto DOCG, Brut 750 ml + set of 12 Gillardeau Oysters
540
Finger food
Marinated olives
green, black, Leccino
26
Crystallized pecan nuts
with cherry wood smoke aroma
26
Truffle butter
with sourdough bread
36
Wagyu beef lard
with artisan sourdough bread
38
Antipasti
Prosciutto di Parma DOP, Roquefort, Pecorino Toscano AOP, Camembert, olives, black apple, marinated pear, walnuts, served with sourdough bread
88
Caviar
Antonius Siberian Caviar ☆☆☆☆ (30g, grain diameter: 2.4 – 2.6 mm)
Siberian sturgeon caviar (Acipenser baerii). Its pearls are characterized by an intense aroma that will satisfy even the most demanding caviar connoisseur. It comes in shades ranging from black to light brown. It is prepared using the traditional “Malossol” method, with the addition of a small amount of salt. The caviar is served with homemade potato chips and crème fraîche.
240
Starters
Beef tartare
hand-chopped beef tenderlain and wet-aged roast beef with a Wagyu Kagoshima aroma
68
Scallops
Pan-seared scallops with lomito sauce and hazelnuts
68
Polish mushroom dumplings
Dumplings with funnel chanterelles in truffle sauce, with sage
48
Kagoshima A5 Wagyu Beef Striploin
Grilled Wagyu served with warming mushroom broth dashi
118
Matjes Herring
served with pickled apple and fennel
46
The Bloody Mayor’s Delicacy
Chicken liver pate with Madeira and Port in raspberry glaze, sourdough bread
46
Meats and fish
Duck breast
Duck breast with foie gras, jus
118
Corn-fed Supreme chicken
served in its own sauce with caramelized cauliflower purée
78
Fillet of perch
served with fish sauce, caviar and an herb salad
110
Sides
Potato purée
24
Potato gratin
24
Potato gratin with truffle
38
Homemade French fries
with truffle mayo and balck truffle form Piedmont
36
Homemade French fries
with truffle mayo and black truffle from Piedmont
36
Beet carpaccio
with orange confit and pecan nuts
24
Green salad
with Porto dressing
20
Steaks
Czeczotka Steak
Entrecote with bone (by weight), average weight: ca. 800 g
Dry-aged Polish beef entrecote steak with bone. The meat is grilled on a Japanese KONRO charcoal grill.
Steak is served with baked gratin potatoes, fluffy mashed potatoes, beef sauce with smoked bone marrow and romaine lettuce with cherry tomatoes and lime dressing.
Dry-aged Polish beef entrecote steak with bone. The meat is grilled on a Japanese KONRO charcoal grill.
Steak is served with baked gratin potatoes, fluffy mashed potatoes, beef sauce with smoked bone marrow and romaine lettuce with cherry tomatoes and lime dressing.
52 / 100g
Striploin (220g)
Grilled, wet-aged striploin with beef sauce and smoked bone marrow
138
Tenderloin (200g)
Grilled Polish beef tenderloin in port wine sauce with fresh truffle
148
Roasted tenderloin (450g)
Beef tenderloin in its own sauce. Tenderloin is served with baked gratin potatoes, fluffy mashed potatoes, beef sauce, romaine lettuce, cherry tomatoes and lime dressing
280
Salads
Chicken salad
Grilled corn-fed chicken, romaine lettuce, frisee, parmesan, Caesar dressing, croutons
58
Goat cheese salad
Chevre goat cheese, romaine lettuce, radicchio, watercress, white port sauce, freeze-dried raspberries, Iranian pistachios
56
Soups
Creamy leek velouté
with potatoes and confit leek
38
Traditional Polish red borscht
with potatoes and roasted beetroot
34
Desserts
Homemade ice cream
Portion 100g
Flavors: Madagascar Vanilla, Pistachio from Iran, Creamy Chocolate, Rose Petals, Raspberry Sorbet, Banana
Flavors: Madagascar Vanilla, Pistachio from Iran, Creamy Chocolate, Rose Petals, Raspberry Sorbet, Banana
18
Red Lips
mousse made from cascara, with Manjari chocolate and cherry, served with creamy chocolate ice cream
58
Czeczotka Cheesecake
served with Hungarian plum
42
Crème brûlée
with juniper and citrus fruits
38
Apple Tart
With elderflower ice cream, butterscotch and St. Germain liqueur jelly
38
