Sukiennice 7 Restaurant

Goose liver with truffle, served with cream, French mustard, spinach and potato puree.

Snails served on sea salt with herb butter.

Duck pâté with cranberries braised in wine, bread and prunes.

Beef tartare with ryzic oil, caramelized salted sunflower seeds and hot mustard.

Herring with walnut onion and smoked cream.

Beef tongue with bison grass mayonnaise, lettuce and challah.

Potato pancakes with spinach, cream and poached egg with nutmeg.

Guinea fowl broth with burnt onion, lovage, vegetables and poured dough.

Porcini mushroom cream with Roquefort cheese, nuts, white wine and caraway oil.

Salad with cucumber, peas, zucchini, green tomatoes and herb vinaigrette.

Caesar salad with chicken, iceberg lettuce, croutons and anchovy vinaigrette.

Beef ribeye marinated in black garlic with baby spinach, porcini mushrooms and cheese omelet.

Pierogi with duck, served with apple mousse, marjoram and smoked ham cracklings.

Beef tenderloin steak with savoy cabbage and pea rolls.

Potato pancakes with spinach, cream, poached egg and nutmeg.

Rabbit roulade in sesame breading with mustard, red cabbage mousse, pak choi, parsley pesto and potato puree.

Lamb leg with garlic puree, green beans, broccoli, hazelnuts and blueberries.

Pork knuckle served with mustard, horseradish, pickles and bread.

Breaded pork loin with bone, served with potato puree and braised cabbage.

Pierogi ruskie, with meat or with cabbage and mushrooms.

Bigos served with a baguette, burnt butter and pickled cucumber.

Octopus braised in sesame oil with celery, cuttlefish and saffron.

Squid steak with green vegetables, sugar pea mousse and parsley-citrus pesto.

Venison stew with smoked paprika, king oyster mushroom and roasted vegetables.

Pappardelle with pheasant, pine nuts, pheasant Fondo sauce, parmesan and lovage.

Salad with duck smoked in green tea, marinated watermelon, Chioggia beet and hazelnuts.