PASTA - Poziom 511 Design Hotel & SPA · PAK CHOY Z CUKINIĄ z kiełkami pak choi, ananasem,...
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SOUPS SOUR RYE SOUP with forest mushrooms and white sausage 19.00 SAVORY FISH SOUP with cod, sturgeon and salmon 25.00 MAIN DISHES SADDLE OF LAMB WITH NUTTY PEARL BARLEY with glazed carrots, garlic sauce 69.00 BEEF TENDERLOIN WITH ROAST POTATOES with fried oyster mushrooms and pickled cucumber salad 79.00 GOOSE LEG SERVED WITH SCOTCH KALE WITH GOJI BERRIES with bread dumplings and burnt horseradish with thyme sauce 65.00 TROUT FILLET FILET WITH CAULIFLOWER GRUEL with roasted fennel and rhubarb sauce 55.00 DESERTS CRANBERRY TART with buttermilk parfait 22.00 NOUGAT with caramelized nuts 23.00 CRÈME BRÛLÉE 22.00 BELGIAN CHOCOLATE MOUSSE with cherries fried in red wine, rosemary and chilli 27.00 APETISERS STEAK TARTARE CURED ON APPLE TREE SCOBS with a with a quail egg and pickled red pine mushrooms 36.00 BEEF CARPACCIO PICKLED IN HERBS with watercress and parmesan ice cream 39.00 CHEESE SELECTION 45.00 ITALIAN CURED MEAT SELECTION 45.00 SLICES OF DUCK BREAST WITH RED ONION PRESERVES served on orange mousse with lovage 29.00 SALADS SELECTION OF SALADS WITH SMOKED DUCK with pomegranate, almond flakes and elder sauce 27.00 SPINACH AND ROCKET SALAD WITH GOAT CHEESE with pear and raw pistachios 29.00 SELECTION OF SALADS WITH SMOKED TROUT with avocado, pineapple and roast linseed 28.00 PAK CHOY WITH COURGETTE, with pak choy sprouts, pineapple, sweet peas, papaya and mango (vegan) 27.00 PASTA LEMON SPAGHETTI FRESCHE with pork tenderloin, mint and provolone cheese sauce 31.00 BICOLOURED TAGIATELLE FRESCHE SHRIMPS AND MUSSELS with kaffir lime leaves in butter emulsion 35.00 RAVIOLI FRESCHE GRANDE WITH ROAST DUCK FILLING with chili in butter emulsion with sage 35.00 BAR & RESTAURANT menu recommended regional Menu NOWE 511.indd 1-3 07.05.2015 13:44
Transcript of PASTA - Poziom 511 Design Hotel & SPA · PAK CHOY Z CUKINIĄ z kiełkami pak choi, ananasem,...
SOUPSSOUR RYE SOUP with forest mushrooms and white sausage 19.00
SAVORY FISH SOUP with cod, sturgeon and salmon 25.00
MAIN DISHESSADDLE OF LAMB WITH NUTTY PEARL BARLEY with glazed carrots, garlic sauce 69.00
BEEF TENDERLOIN WITH ROAST POTATOES with fried oyster mushrooms and pickled cucumber salad 79.00
GOOSE LEG SERVED WITH SCOTCH KALE WITH GOJI BERRIES with bread dumplings and burnt horseradish with thyme sauce 65.00
TROUT FILLET FILET WITH CAULIFLOWER GRUELwith roasted fennel and rhubarb sauce 55.00
DESERTSCRANBERRY TART with buttermilk parfait 22.00
NOUGAT with caramelized nuts 23.00
CRÈME BRÛLÉE 22.00
BELGIAN CHOCOLATE MOUSSEwith cherries fried in red wine, rosemary and chilli 27.00
APETISERSSTEAK TARTARE CURED ON APPLE TREE SCOBS with a with a quail egg and pickled red pine mushrooms 36.00
BEEF CARPACCIO PICKLED IN HERBSwith watercress and parmesan ice cream 39.00
CHEESE SELECTION 45.00
ITALIAN CURED MEAT SELECTION 45.00
SLICES OF DUCK BREAST WITH RED ONION PRESERVESserved on orange mousse with lovage 29.00
SALADSSELECTION OF SALADS WITH SMOKED DUCK with pomegranate, almond flakes and elder sauce 27.00
SPINACH AND ROCKET SALAD WITH GOAT CHEESE with pear and raw pistachios 29.00
SELECTION OF SALADS WITH SMOKED TROUT with avocado, pineapple and roast linseed 28.00
PAK CHOY WITH COURGETTE, with pak choy sprouts, pineapple, sweet peas, papaya and mango (vegan) 27.00
PASTALEMON SPAGHETTI FRESCHEwith pork tenderloin, mint and provolone cheese sauce 31.00
BICOLOURED TAGIATELLE FRESCHE SHRIMPS AND MUSSELS with kaffir lime leaves in butter emulsion 35.00
RAVIOLI FRESCHE GRANDE WITH ROAST DUCK FILLINGwith chili in butter emulsion with sage 35.00
BAR & RESTAURANT
menu
recommended
regional
Menu NOWE 511.indd 1-3 07.05.2015 13:44
ZUPYŻUREK z leśnymi grzybami i białą kiełbasą 19.00
PIKANTNA ZUPA RYBNA z dorszem, jesiotrem i łososiem 25.00
DANIA GŁÓWNECOMBER JAGNIĘCY Z ORZECHOWYM PĘCZAKIEMz glazurowaną marchewką i sosem czosnkowym 69.00
POLĘDWICA WOŁOWA Z PIECZONYM ZIEMNIAKIEM ze smażonymi boczniakami i sałatką z marynowanego ogórka 79.00
UDKO GĘSIE Z CZERWONĄ KAPUSTĄ Z JAGODAMI GOIz chlebowymi kluskami i palonym korzeniem chrzanu, z sosem tymiankowym 65.00
FILET Z PSTRĄGA Z KASZKĄ Z KALAFIORAz pieczonym koprem włoskim i sosem rabarbarowym 55.00
DESERYTARTA ŻURAWINOWA z parfait maślankowym 22.00
NOUGAT z karmelizowanymi orzechami 23.00
CRÈME BRÛLÉE 22.00
MUS Z BELGIJSKIEJ CZEKOLADYz wiśniami smażonymi w czerwonym winie, rozmarynem i chilli 27.00
PRZYSTAWKIPODWĘDZANY TROCINAMI Z JABŁONI BEFSZTYK TATARSKIz jajem przepiórczym i marynowanymi rydzami 36.00
CARPACCIO WOŁOWE MARYNOWANE W ZIOŁACHz rukwią wodną i lodami parmezanowymi 39.00
TALERZ SERÓW 45.00
TALERZ WŁOSKICH WĘDLIN 45.00
PLASTRY PIERSI KACZEJ Z KONFITURĄ Z CZERWONEJ CEBULIna musie pomarańczowym, z lubczykiem 29.00
SAŁATYWYBÓR SAŁAT Z WĘDZONĄ KACZKĄ z granatem, płatkami migdałów i sosem z czarnego bzu 27.00
SZPINAK I RUKOLA Z KOZIM SEREM z gruszką i surowymi pistacjami 29.00
WYBÓR SAŁAT Z WĘDZONYM PSTRĄGIEMz avocado, ananasem i prażonym siemieniem lnianym 28.00
PAK CHOY Z CUKINIĄ z kiełkami pak choi, ananasem, groszekiem cukrowym, papayą i mango (danie wegańskie) 27.00
PASTYSPAGHETTI CYTRYNOWE FRESCHEz polędwiczką wieprzową, miętą i sosem z sera provolone 31.00
DWUKOLOROWE TAGIATELLE FRESCHE Z KREWETKAMI I OMUŁKAMI z liśćmi Kafiru, w sosie maślanym 35.00
RAVIOLI FRESCHE GRANDE Z NADZIENIEM Z PIECZONEJ KACZKIz chili, w emulsji maślanej z szałwią 35.00
BAR & RESTAURANT
menu
recommended
regional
Menu NOWE 511.indd 4-6 07.05.2015 13:44
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