Menu at the Karczma Rzym

tomatoes, olives, basil

apple in cream, new potatoes, A glass of that magical stuff – compulsory – 10 zł

 with shallots, cucumber and pickled mushrooms

cucumber, red onion, capers, with a dash of dill mayonnaise; ; Prosecco – a dry sparkling wine – 0.2-litre bottle – a must! – 32 zł 

(serves two): beef tartare on toast, exquisite pâté with plums and marjoram, roast beef with garlic purée, tender meat in aspic, roast pork neck with plums, vegetarian tartare with tomatoes and olives, lightly flavoured with basil, and pickled gherkins and lard 

with juicy tomatoes and black olives in oil from Mount St Lawrence

with apple, onion, thyme and red wine, served with croutons

Roasted beef marrow, gherkins, red onion, capers, croutons; Prosecco – a dry sparkling wine – 0.2-litre bottle – a must! – 32 zł

with four types of meat, bay boletes and prunes – the pride of Karczma Rzym

sautéed in a frying pan, lettuce leaves, black olives, tomato,
green cucumber, hard-boiled egg, yoghurt sauce

served on fresh, juicy tomatoes
with aromatic basil pesto

Serve with crumbly brined cheese

served with tomato and basil croutons

with lovage dumplings

with egg, white sausage and potatoes

young cauliflower steak, melted cheese, tomato, cucumber, curly endive, radish, ajvar, mayonnaise; served with sweet potato chips

garnished with onion, sour cream

with mushrooms and pistachios, chanterelle sauce

from Jan Myśliwiec of Bory Tucholskie, marinated in fresh thyme and rosemary,
caramelised root vegetables and roast potatoes

sour cream, buttered mashed potatoes, pickled cucumber salad

 fried in lard, boiled potatoes and cucumber salad with dill

mashed potato, fried sauerkraut

stuffed according to an old Polish recipe, served with pearl barley and warm beetroot

 mashed potato, raspberry tomato sauce

layered dumplings, red cabbage, plum sauce

bacon, cheddar cheese, tomato, gherkins, lettuce, BBQ,
served with chips

mashed potatoes, colourful vegetables

approx. 200g, red onion jam, courgette, mushrooms, peppers and potatoes, pepper sauce, oil from Mount St Lawrence with garlic and herbs

approx. 370g, Angus beef entrecôte, wet-aged for 30 days, served with red onion confit, courgette, mushrooms, peppers and potatoes, pepper sauce, and St Lawrence Mountain oil with garlic and herbs

 approx. 370g, Angus beef, dry-aged for 40 days, red onion chutney, courgette, mushrooms, peppers and potatoes, pepper sauce, oil from Mount St Lawrence with garlic and herbs

approx. 270g, red onion jam, courgette, button mushrooms, peppers and potatoes, pepper sauce, oil from Mount St Lawrence with garlic and herbs

served on a velvety green pea purée,
colourful spring vegetables and lemon sauce

vegetables fried in butter and stewed (peppers, tomatoes, mushrooms, courgettes, onions), roast potatoes

a scoop of vanilla ice cream dipped in espresso

with cherry jam and fruit sorbet

 with hot raspberries and whipped cream

served in natural fruit jelly with a scoop of vanilla ice cream

served with a velvety vanilla sauce

 with quark, based on the ‘laughter’ recipe

with vanilla ice cream