T h e B i a ł a R e s t a u r a n t

with a vegetable tempura and citrus mayonnaise

beetroot and sun-dried tomatoes served with rocket and almonds

with grilled chicken breast, tomatoes, Parmesan cheese and butter croutons.

salmon tartare, avocado, mango and soybean sprouts with ponzu sauce.

with cod and galangal.

green apple and coriander cream soup with sour.

chicken and sweet-and-spicy teriyaki sauce.

with leek velouté, walnuts and crumbled blue cheese.

with fried boletes, wine sauce and herbal emulsion.

with mashed potatoes with horseradish milk baby carrots and sauerkraut salad with chives.

on fried mushrooms with spinach and artichokes with a butter sauce with thyme.

with wine and garlic sauce and wild rice.

potatoes with smoked meat, cucumber salad with sour cream

stewed in natural sauce on a purée of baked Jerusalem artichoke, edamame beans and green peas.

with carrots.

with noodles.

with corn flakes, potato purée, and a carrot salad.

with dulce de leche, bananas and roasted almonds.

on shortcrust pastry with crumble and vanilla ice-cream.

raspberry sorbet, meringue and cream.

 roasted hazelnuts and ice cream with rose petals.

baked in a water bath with rhubarb sorbet.