What we cook

Soups

• Kaszubian goose and turnip soup served with rye bread
• Traditional Polish Zurek with Polish white sausage and free-range eggs
• Cream of Kaszubian forest boletus mushrooms and locally grown potatoes
• Slow cooked brown lentil and tomato soup
• Spicy Thai-style fish soup with coconut milk and seasonal vegtables
• Cream of parsnip soup with cumin, coriander and chilli
• Cream of carrot soup with lemon, fresh ginger with jogurt dressing
• Pumpkin soup with an olive oil drizzle and spicy garlic dressing
• Piedmontese creamed bean soup with bacon and melted Taleggio cheese

Salads and starters

• Mixed green salad with pears and caramelised walnuts served with a blue cheese dressing
• Fennel and apple with smoked Kaszubian lake eel and a balsamic dresssing
• Greek-style salad with tomatoes, cucumbers, onions, olives and goat cheese drizzled with virgin olive oil and Modena vinegar
• Zucchini pancakes served with smoked salmon and crème fraiche
• Leek and bacon tart topped with grilled goat’s cheese and served with home-made pickles
• Pumpkin pâté wrapped in grilled bacon and served with grated celeriac in a yoghurt sauce
• Spicy home-baked vegetarian samosas with home-made peach chutney
• Green asparagus sformatto with fontina cheese sauce and a sprinkling of paprika
• Morrocan style grilled aubergine slices with tomatoes, crumbled cottage cheese, spices and single estate, cold pressed, extra virgin olive oil from Puglia
• Traditional Italian baked aubergine parmigiano.
• Baked aubergine, tomato and zuccini stacks with basil olive oil dressing
• Bacon crusted carrot pate with a diced tomato, cucumber, onion and olive salad
• Pan fried red beetroot cakes with smoked salmon and garlic cream sauce
• Spicy thai style corn fritters with spring onions and chilli ketchup

Mains

• Boned chicken pieces slow-cooked in white wine with capers, olives and herbs and served with grilled potato slices and a confit of bell peppers and onions
• Oven roasted chicken on the bone and roasted winter vegetables served on a bed of chick peas in a spicy tomato sauce
• Prime home-reared lamb marinated in white wine and slow cooked in the oven. Served with crispy grilled potatoes and roasted winter vegetables
• Baltic salmon steamed in foil with chopped chives, butter and white wine and served with potatoes and broccoli and oven-roasted red peppers and onions
• Vegetarian red bean and pumpkin stew served with roasted whole potatoes and cream cheese
• Barramundi in a joghurt and oriental spices marinade served with rice and zuccini and bell pepper medley
• Home grown lamb stew with cardamom and spices served with leek potatoes Dauphinoise and seasonal steamed vegetables
• Apple and celery stuffed pork fillet with bacon crust, locally grown Vineta potatoes creamed with horseradish and served with seasonal steamed greens with garlic

Desserts

• Cinamon-dusted roasted home-grown apples served with preserved wild blueberries, maple syrup and vanilla ice-cream
• Pavlova with whipped cream, fresh fruit and tangy orange syrup
• Brulee of preserved Kaszubian strawberries and fromage frais
• Freshly baked cake of the day served with seasonal fruits
• Local Kaszubian strawberries and whipped cream
• Fresh fruit with white wine sabayon

Lunch menu

Soups and salads

• Spicy tomato soup served with virgin olive-oil croutons
• Cream of potato soup with tumeric
• Mixed green salad with a dressing of virgin Italians olive oil and lemons
• Salad of roasted winter root vegetables and honey vinaigrette

Mains

• Penne putannesca OR carbonara with freshly grated Grana Padano cheese
• Spinach and feta cheese filled pancakes served with a spicy tomato sauce
• Chicken pastilla sprinkled with cinnamon and served with home-made orange and bell pepper relish
• Baked meat pies with Kashubian wild mushroom sauce served with yogurt and garlic tomato raita

Desserts

• Vanilla ice-cream and preserved orchard berries
• Freshly baked cheese cake

In order to serve the freshest, most interesting food at all times, we prepare special daily dishes which change from day to day and with the seasons. You can enjoy our three course lunch for 65 zł and dinner for 110 zł. With advance notice you can choose any of the dishes listed above, subject only to the seasonal availability of the ingredients.