Starters
| Tomato tartare with capers and shallots | 54 zł |
| Herring with marinated red onion, sour cream and baked potato | 49 zł |
| Beef tartare with onion, gherkin and mushrooms | 59 zł |
| Beef carpaccio on truffle mousse with capers | 72 zł |
| Salad with baked goat cheese, avocado and caramelized beetroots | 58 zł |
| Antonius caviar 5*(30g/50g) with buckwheat blinis and sour cream | 380/580 zł |
Soups
| Homemade broth with quail egg noodles | 29 zł |
| White vegetables cream soup with truffle oil | 32 zł |
| Boletus soup with „łazanki” noodles | 34 zł |
Main courses
| Stuffed cabbage with barley and forest mushrooms served with mushrooms sauce | 59 zł |
| Risotto with truffles and Bursztyn cheese (aged 12 month) | 79 zł |
| Pierogi dumplings with veal and bacon crust | 69 zł |
| Salmon Nori with homemade teriyaki sauce and wasabi mayonnaise | 87 zł |
| De Volaille with mashed potatoes and sauted carrots and peas | 68 zł |
| Rabbit on vegetables sauce with potato dumplings and sauteed cabbage | 78 zł |
| Lamb rump with cabbage rolls stuffed with groats, grilled vegetables and mushrooms sauce | 120 zł |
| Beef loin with potato gratin, onion stuffed with boletus mushroom, broccoli and porto sauce | 168 zł |
Desserts
| Plum tart with chocolate and prune ice cream | 34 zł |
| Warm apple pie with vanilla ice cream | 34 zł |
| „Akademia“ signature cheesecake | 34 zł |
| Chocolate fondant with white chocolate on cherry mousse | 38 zł |
| French cheese selection with homemade jam | 69 zł |
Tables of 5 persons or over shall be charged 12,5 % service fee.
