Reymonta 19 Restaurant

RESTAURANT MENU
REYMONTA 19

APPETIZERS
Poznań-style potato, cottage cheese – baked potato, cottage cheese, olive soil,
pan-fried mushrooms with onion and chives, rapeseed oil
35 PLN
Beef tenderloin tartare, anchovy, shallot, pearl couscous marinated in honey,
bay boletes, egg yolk, truffle mayonnaise
55 PLN
Citrus-cured gravlax salmon, lumpfish caviar, quail eggs, red cabbage emulsion, pea shoots
47 PLN
A board of farm cheeses and aged artisanal meats, Reymonta 19, fruits, nuts, olives
1os. / for 1 person 35 PLN
2os. / for 2 person 75 PLN
Romaine lettuce, citrus vinaigrette, grilled tempeh, pickled pear, blue cheese,
pickled tomatoes, walnuts
36 PLN
Romaine lettuce, citrus vinaigrette, grilled beef tenderloin, pickled pear,
blue cheese, pickled tomatoes, walnuts
49 PLN
Burrata, arugula, spinach leaves, sun-dried tomatoes, prosciutto crudo,
honey-cashew vinaigrette, balsamic cream
49 PLN

SOUPS

Sour rye soup on homemade sourdough, quail egg
35 PLN
Forest mushroom soup on vegetable broth with cream, mushroom grissini
36 PLN

MAIN COURSES

Sea bass en papillote with tomatoes, garlic, wine, herb butter,
caper, olives, vegetable pilaf, tamarind paste
72 PLNBlack tiger prawns 16/20 baked with Raclette cheese, pak choi, garlic, chili, parsley, baguette
62 PLN
Poznań-style roasted duck leg with marjoram sauce, fried dumplings,
braised red cabbage with currants and balsamic vinegar, apricot-cranberry chutney, parsley
72 PLN
Chicken supreme with mushroom mousse, leek, truffle sauce, fire- roasted confit potatoes,
glazed carrots with tarragon and anise
56 PLN
Beef smash burger, white onion, Swedish-style pickles, cheese sauce, Belgian fries with sea salt flakes
62 PLN
Fresh spaghetti chitarra with yellow bell pepper sauce, pistachios, miso paste, grana padano
42 PLN
Fresh spaghetti chitarra with yellow bell pepper sauce, black tiger prawns,
pistachios, miso paste, grana padano
62 PLN
Veal schnitzel with lemon, café de Paris butter,
crispy salad with vegetables and pickled tomato, chive mashed potatoes
75 PLN
Aged beef tenderloin steak, garlic-rosemary oil, Belgian fries with sea salt flakes,
charred romaine with truffle mayo, apricot BBQ sauce
120 PLN

DESSERTS

Cannoli filled, white chocolate cream, pistachio
35 PLN
Chocolate cake, cherries, whipped cream
35 PLN

Kierownik restauracji
Organizacja przyjęć, szkoleń i bankietów
Piotr Oses
tel. +48 519 339 032