Best Western Premier Kraków Hotel

Cold starters

• Tuna marinated in fragrant herbs with a refreshing pomegranate
• Smoked beef sirloin Carpaccio sprinkled with rosemary oil served with capers and quail eggs
• Composition of exquisite French cheeses with walnuts and juicy grapes

HOT starters

• Goat cheese balls fried in panco coating with raspberry sauce
• Shrimp fried with ginger and garlic arranged on a tomato concasse
• Velvety poultry liver served over boletus mushroom sauce with assorted fresh salads sprinkled with olive oil and decorated with cherry tomatoes and a pinch of parmesan cheese

Pastas

• Papardelle with Black Tiger shrimp in a wine and butter sauce with grilled zucchini
• Spaghetti with fried duck morsels accompanied by aromatic boletus mushrooms
• Tagliatelle with Baltic tuna in a delicate cream sauce served in a fresh herbs aroma
• Juicy green Tagliollini with crispy chicken chunks served with sun-dried tomatoes

Salads

• Smoked chicken salad served with slices of ruby grapefruit with cashew nuts served with a garlic sauce aroma
• Assorted juicy salads and shoots sprinkled with garlic and honey sauce with Black Tiger shrimps
• Smoked duck salad served over fruit slice Carpaccio with torinesi sticks
• Caesar salad with cheese toast, grilled chicken and assorted fresh salads, sprinkled with garlic dressing, olive oil and spicy Worcestershire sauce, with parmesan flakes and aromatic freshly-ground pepper

SOUPS

• Consommé di Mare –with mussels and shrimp in aromatic broth
• Traditional duck broth served with kołduny meat dumplings
• Tomato consommé with basil ravioli
• Two-colour pepper crème soup with herbal croutons

Main courses

• Lamb chops sprinkled with cumeliny sauce with rosti sticks, served with fresh spinach
• Marinated beef sirloin over potato puree, with fresh spring vegetables in a truffle oil aroma over balsamic honey sauce
• Veal with a rice pocket surrounded by assorted French cheeses served with fresh vegetables
• Fried beef sirloin served with spring vegetables in a Provence sauce with pear-shaped mushed potatoes coated in breadcrumbs

Fish

• Grilled Baltic salmon with crunchy basil-flavoured skin with saffron-aroma potatoes and asparagus over wine sauce
• Cod in cabbage leaves served with cauliflower puree over red-currant sauce

Desserts

• Selection of ice-cream and sorbets with an English sauce
• Lemon tart served over strawberry sauce
• Chocolate soufflé with peppermint sauce
• Cinnamon and honey cheesecake with gelled cherries