Menu - Spring 2011

The Master Chef Jacek Fedde invites you to taste dishes from the new Menu Card.

COLD HORS D’OEUVRES

Mille-feuille of white asparagus and crab meat flavoured with fresh coriander and Keta caviar
26 PLN

Rabbit and foie gras terrine with truffles served with a celery remoulade and a slice of thyme toast
32 PLN

Cauliflower-spinach chaudfroid served with a roast pepper sauce and a fresh herb salad
21 PLN

WARM HORS D’OEUVRES

Goat’s cheese and young leek tart served with a rocket salad
28 PLN

Moules marinieres served with garlic bread
27 PLN

Scampi and sugar pea fricassee served with young asparagus
38 PLN

SOUPS

Cold Lithuanian style soup served with crayfish and quail’s eggs
16 PLN

Cold roast pepper soup served with aubergine caviar and crispy parmesan
19 PLN

Cream of pea soup served with feta aromatized with smoked bacon flavoured olive oil and a marjoram foam
16 PLN

Cream of blue mussel and young leek soup baked under puff pastry
19 PLN

SALADS

Tuna salad served with new potatoes, green beans, quail’s eggs and black olives with an aioli sauce
26 PLN

Salad of prawns cooked in a court-bouillon and served with spring vegetables
in a light chervil flavoured vinaigrette
34 PLN

Salad of smoked breast of duck served with corn salad and Granny Smith apples with a raspberry vinaigrette
18 PLN

MAIN DISHES

Classics of Restaurant „Pasjami…”

Roast duck à la Sopot, served with caramelised apples, a plum sauce and golden “kopytka” dumplings
70 PLN

Roe deer escalopes served with shallots roasted in balsamic vinegar and buckwheat croquets
92 PLN

“Tournedos Rossini” Argentinian sirloin steak served with fried porcini mushrooms, sautéed foie gras and a fresh truffle sauce
122 PLN

Argentinian sirloin Chateaubriand served with French fries and vegetables, accompanied by a Béarnaise or pepper sauce
163 PLN (for two)


MAIN DISHES

Fried fillet of cod served with potato puree, baby spinach, young beet leaves and baby vegetables with a pommerey mustard vinaigrette
48 PLN

Steak of Baltic turbot served with spring morels and green asparagus with a buttery chive sauce
55 PLN

Young chicken roasted in a herb pastry served with a demi-glace sauce, roast potatoes and new potatoes
49 PLN

Veal served with an onion marmalade, young carrots steamed in cream and a potato gratin
64 PLN

Wild boar roulades stuffed with prunes and smoked pork fat served with roast young beetroot and a celery gratin
45 PLN