Menu

of marinated pike-perch and Mowi salmon, puree of baked pepper, and crunchy leek

 stuffed with cheese, served on nut mousse

with cream cheese and herbal froth

tofu cheese, baked pepper, sesame olive and bean sprouts

 served with marinated apple in cider and nut sprinkles

fresh vegetables and vinaigrette sauce

with fried potato, bacon and onion

i.e. colourful vegetable soup with a piece of rib and a cream splash.

with potato puree, quail egg and bacon

with spring potatoes on herbal butter, green vegetables and carrot puree

with galantine of chicken and white gooseberry and raisin sauce

with creamy risotto, cauliflower and asparagus, baked beetroot and lemon sprinkles

with fried potatoes and spring vegetable salad

 served with noodles and mint sauce

with grilled vegetables and courgette ribbons

with dill puree, broad bean, bacon and parsley

combined with currant and banana flavour with a ring of shortcrust pastry

on jelly of bird cherry with sweet walnut

in spring-summer flavours

from the Ostoja confectionary

from our local suppliers (a portion for two people)