The Chef recommends

 
Spring tea 
orange, fresh raspberries, honey, ginger, rosemary
14,-
Salad with fennel
lamb's lettuce, quinoa, feta cheese, avocado, pomegranate
26,-
Baked roast beef
asparagus, herbs, nettle pesto
29,-
Cheese cream soup
asparagus, polish regional cheese Blue Wańczyk
19,-
Asparagus duo
butter, egg, parsley
26,-
Veal shank
asparagus, topinambur, bernoise sauce
44,-
Tuna steak
asparagus, young beet, garlic butter, olive tapenade
59,-
Buckwheat ice-cream
strawberries, buckwheat, rhubarb, melissa, balsamic cream
21,-

Allergen information available on request.