Impresja

Cream of white asparagus with Parma ham crisp. Porcja 250 ml.

Sour rye soup with poached egg, new potatoes, marjoram. Porcja 250 ml.

Salad with grilled chicken (80 g), strawberries, and goat cheese. Porcja 240 g.

Gravlax salmon salad (60 g) with arugula and orange. Porcja 240 g.

Salad with chives and Kalamata olives. Porcja 240 g.

Salad with shrimp (60 g), mango, and lime dressing. Porcja 240 g.

Half roasted chicken (400 g) in white wine with thyme, potato gratin and young cabbage salad. Porcja 700 g.

Slow-cooked guinea fowl breast (160 g) with red wine sauce, herb spaetzle, and blanched baby spinach with lemon balsamic cream. Porcja 380 g.

Baked salmon (160 g) with green tagliatelle and confit baby carrots. Porcja 450 g.

Pike-perch (160 g) on risotto with sun-dried tomatoes, mint, and Bursztyn cheese. Porcja 300 g.

Beef tenderloin steak (200 g) with herb butter, fries, and spring salad. Porcja 420 g.

Signature "Impresja" burger: butter bun, premium beef (200 g), crispy onion, cheddar cheese, arugula, tarragon sauce, pickled cucumber, tomato, steak fries. Porcja 700 g.

Breaded pork chop with bone (160 g), new potatoes, and spring salad. Porcja 450 g.

Tortellacci (200 g) with spinach and mozzarella in creamy truffle sauce. Porcja 270 g.

Spring tagliatelle with arugula, grilled peppers, and marinated cherry tomatoes in creamy Grana Padano sauce. Porcja 300 g.

New York cheesecake with strawberry mousse. Porcja 180 g.

Eton mess with mascarpone cream and raspberry preserve. Porcja 180 g.

Panna cotta with rhubarb, mint, and strawberries. Porcja 160 g.

Brownie with nuts and pistachio ice cream. Porcja 200 g.