Menu - soul kitchen

APPETIZERS

vegetarian

gluten free

Home-baked bread,

with eco-flour, chive olive oil, whipped butter with Maldon salt

Julina Speciale No2 oysters,

France / slightly salty, hazelnut flavor

1 szt./23

Beef tenderloin tartare,

marinated boletus mushrooms, pickles, lovage, toast, lettuce with vinaigrette (prepared at the table)

Dumplings with roasted duck,

fresh marjoram, cranberries, Antonówka apple, smoked cream

Bluefin tuna,

black truffle, avocado, Jerusalem artichoke, sesame, teriyaki sauce

Pancakes with three types of caviar:

black from Antonius Siberian 6*/yellow from Zielenica trout/red from Keta salmon and crème fraiche

Zucchini flowers,

tempura, ricotta, parmesan, mint, chanterelles, broad beans, concasse tomatoes, jalapeno

Pan-fried chanterelles,

tarragon, cream, fresh dill, brioche

Buffalo heart tomato,

strachatella, black truffle, strawberries, pistachios, fresh herbs

Selection of Polish farm cheeses,

jam, walnut

SOUPS

Polish cold beet soup,

oatmeal egg, broadd bean, young potatoes, dill

Cream of chanterelle,

black truffle, filo

Sour rye soup on homemade sourdough,

boletus mushrooms, veal sausage, horseradish

MAIN COURSES

Half a duck from the oven,

wild cranberries, Antonówka apple, puree, young beetroot (prepared at the table from 6 p.m.)

Milky veal schnitzel “Viennese style”,

fried country egg, mashed potatoes, cucumber salad, pickled lemon

Lamb chops with bone / New Zealand /

chanterelles, wild broccoli, red currant, wine sauce with fig

189

Polish beef tenderloin Wellington,

portobello with truffle, green beans with breadcrumbs, demi-glace

169

Slow-roasted beef cheeks,

pak choi, potato confit, sea buckthorn, juniper demi-glace, freshly grated horseradish

Shadefish,

spring vegetables, chanterelles, broad beans, Hollandaise sauce, tarragon

129

Octopus,

creamy puree, red caviar, iberico, green beans, nasturtium

149

Creamy risotto,

boletus, ripe Emilgrana, fresh herbs

GRILL

Beef tenderloin

/ Poland, Hereford / 200 g

200g/139

Beef entrecote

/ Poland, heifer/ dry seasoned minimum for 31 days

300g/195

T-bone steak

/ Poland, Black Angus / dry seasoned min. 45 days

500g/269

Sauces: Pepper / bernaise / demi-glace

SIDE DISHES

French potatoes from the fire, herb butter

French fries, truffle mayonnaise, chives

Grilled vegetables with herbs

Green beans, young zucchini, hollandaise sauce, tarragon

Pineapple tomato, spring onion, coriander flowers

Spring salads, avocado, ripe Emilgrana, vinaigrette

DESSERTS

Meringue cake, mascarpone, raspberries

Basque cheesecake Soul Kitchen

Crème brûlée

Chocolate cake, hazelnut, fruit

Strawberries, zabaglione sauce, vanilla

Strawberries, buttermilk ice cream, pistachios

Lunch menu
from Monday to Friday
12:00 a.m. - 4:00 p.m (55 PLN)

A 12,5% service charge will be included
in the bill for each table.

A list of allergens is available
upon request.

No. 2, 26.06.2025