opinie Czerwony Wieprz
Chef recommends
Warming autumn tea
spiced with orange and fresh raspberries enriched with honey, cinnamon, ginger, colves and rosemary.
17,-
Figs and boletus mushrooms baked with gorgonzola cheese on a rye flatbread
served with rocket salad and beetroot pesto
36,-
Pumpkin cream soup with beluga lentils and boletus mushrooms 21,-
Pan-fried boletus and oyster mushrooms with shallots
in a cream sauce served with Korycinski cheese toasts
34,-
Grilled pike-perch on rosemary sauce served with spinach – boletus tartlet 55,-
Grilled Angus entrecote served with spinach-boletus toasts,
pepper sauce and potatoes fried with oyster mushrooms
77,-
Half of a farmhouse roasted chicken with crispy fries, white cabbage salad
and homemade sauces: mustard and plum BBQ
46,-
Slow-cooked pears in red wine syrup served on chocolate flatbread
with Italian meringue and rowan sorbet
21,-
Dessert recommended with a shot 2cl of SASKA Vodka – CHERRIES ON RUM 5,-



Allergen information available on request.