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 | 78 zł |
| Salad with baked goat cheese, avocado and fruits | 58 zł |
| Panfried duck liver with apple chutney and raspbierries sauce | 56 zł |
| Antonius caviar 5*(30g/50g) with buckwheat blinis and sour cream | 410/610 zł |
Soups
| Homemade broth with quail egg noodles | 29 zł |
| Sour soup with boiled egg and white sausage | 39 zł |
| Beetroot soup with sour cream and fresh dill | 34 zł |
Main courses
| Pierogi stuffed with smoked sturgeon in butter-chive emulsion with vinegar | 73 zł |
| Pierogi dumplings with veal and bacon crust | 69 zł |
| Salmon Nori with homemade teriyaki sauce and wasabi mayonnaise | 87 zł |
| Mafaldine pasta on lobster bisque with seafood | 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 |
| Breaded Puławska pork chop with bone served with potato puree and sauted cabbage | 78 zł |
| Duck breast with beetroot and oscypek cheese arancini, marinated rhubarb and rhubarb sauce | 92 zł |
| Tasting menu (5 courses) | 319 zł |
Desserts
| Rhubarb tart with yougurt ice cream | 34 zł |
| Crème brûlée | 32 zł |
| Eton mess with seasonal fruits | 32 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.
