AleGloria

"Vege tatar” made of different types of tomatoes with olives and almonds. Served with dark bread.

Marinated herring with grated milt served with potatoes

Traditional pork trotters aspic with horseradish mousse and pickles

Steak tartare as usual made of sirloin, with anchovy, country egg yolk, richly decorated by extras

Deer carpaccio with verde vinaigrette and forest fruits

Traditionally fried chicken liver in a tartlet served with onion and apple mousse

Shrimps in a wine-butter sauce with blanched seasonal vegetables

Dumplings with goat cheese and tomato marmalade

Plate filled with dumplings, with “Black pudding” and cinnamon, beef, mushrooms, spinach, Gorgonzola, pike fish, potato and cottage cheese

Salad Verde. With baked goat cheese, fresh spinach, avocado, roasted garlic, sprinkled with "Bursztyn" cheese

The composition of salad abuzz with vitamins and iron with delicate leaves of spinach, extra thin slices of burgundy beetroot, diced subtle tofu, sunflower seeds, covered with balsamic dressing

"Ruby field" with raspberries, roast beef, arugula, lamb's lettuce, pomegranate and fruit dressing

Home-made long-simmered broth served with homemade noodles with carrots and parsley

Ruby Borsch on raspberry vinegar and raspberries syrup with white bean filled ravioli

Traditional white borscht served with white sausage and egg

Tripe soup, our best from Mazowieckie region, spicy, boiling fowl, served with bread

Breaded pork loin chop with bone, our best, served with polish style fried potatoes and a dash of leak stewed in celery remoulade

Chicken DeVollaille on a baked apple preserve with truffle, mashed potatoes, salad drizzled with sour cream and chive

Viennese schnitzel from edge to edge served with lemon, young potatoes with chives in clarified butter and a fried egg

Duck fillet properly prepared in pink in strawberry sauce with Silesian dumplings and spicy strawberry salad

Roasted goose thigh served with dumplings filled with mushrooms and drizzled red wine sauce

Half a duck roasted "Polish style", stuffed with sour apples and red cabbage, accompanied by roasted potato dumplings called "kopytka"

Sirloin steak on a hot stone served with grilled vegetables, potatoes and the selection of sauces

Halibut fillet served on a creamy butter sauce with tomato “hearts”, accompanied by zucchini and potato purée with a hint of horseradish

Cod loin with potato gratin, served with artichokes and a caper butter–wine sauce

Catfish fillet covered in "green crumble" made of nuts and almonds served in smoked paprika sauce, accompanied by "Polish style"potatoes and blanched, pickled vegetables

Tagliatelle in a delicate truffle emulsion

Homemade cabbage roll stuffed with buckwheat, covered with mushroom sauce