{"id":1159,"date":"2023-09-11T15:34:32","date_gmt":"2023-09-11T13:34:32","guid":{"rendered":"https:\/\/restauracjaakademia.pl\/menu\/"},"modified":"2026-09-02T21:35:26","modified_gmt":"2026-09-02T19:35:26","slug":"menu","status":"publish","type":"page","link":"https:\/\/restauracjaakademia.pl\/en\/menu\/","title":{"rendered":"Menu"},"content":{"rendered":"\n

Starters<\/h3>\n\n\n\n
Tomato tartare with capers and shallots<\/td>54 z\u0142<\/strong><\/td><\/tr>
Herring with marinated red onion, sour cream and baked potato<\/td>49 z\u0142<\/strong><\/td><\/tr>
Beef tartare with onion, gherkin and mushrooms<\/td>59 z\u0142<\/strong><\/td><\/tr>
Beef carpaccio on truffle mousse with capers<\/td>78 z\u0142<\/strong><\/td><\/tr>
Salad with baked goat cheese, avocado and fruits<\/td>58 z\u0142<\/strong><\/td><\/tr>
Baby Gem leaves with Cesar sauce, rosemary croutons and shrimps<\/td>62 z\u0142<\/strong><\/td><\/tr>
Antonius caviar 5*(30g\/50g) with buckwheat blinis and sour cream<\/td>440\/640 z\u0142<\/strong><\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

Soups<\/h3>\n\n\n\n
Homemade broth with quail egg noodles<\/td>29 z\u0142<\/strong><\/td><\/tr>
Sour soup with boiled egg and white sausage<\/td>39 z\u0142<\/strong><\/td><\/tr>
White vegetables cream soup with trufle oil and toasted almonds<\/td>34 z\u0142<\/strong><\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

Main courses<\/h3>\n\n\n\n
Homemade potato dumplings with boletus mushrooms and spinach in cream sauce with Bursztyn cheese<\/td>69 z\u0142<\/strong><\/td><\/tr>
Pierogi dumplings with veal and bacon crust<\/td>69 z\u0142<\/strong><\/td><\/tr>
Salmon Nori with homemade teriyaki sauce and wasabi mayonnaise<\/td>87 z\u0142<\/strong><\/td><\/tr>
Mafaldine pasta on lobster bisque with seafood<\/td>87 z\u0142<\/strong><\/td><\/tr>
De Volaille with mashed potatoes and sauted carrots with peas<\/td>68 z\u0142<\/strong><\/td><\/tr>
Rabbit on vegetables sauce with potato dumplings and sauteed cabbage<\/td>78 z\u0142<\/strong><\/td><\/tr>
Duck breast sweet potato puree, marinated plums and blackcurrant sauce<\/td>92 z\u0142<\/strong><\/td><\/tr>
Traditional breaded pork chop with bone served with potato puree and sauted cabbage<\/td>92 z\u0142<\/strong><\/td><\/tr>
Tasting menu (5 courses)<\/td>319 z\u0142<\/strong><\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

Desserts<\/h3>\n\n\n\n
Tart with seasonal fruits and crafted ice cream<\/td>34 z\u0142<\/strong><\/td><\/tr>
Cr\u00e8me br\u00fbl\u00e9e<\/td>32 z\u0142<\/strong><\/td><\/tr>
Apple pie with vanilla ice cream<\/td>32 z\u0142<\/strong><\/td><\/tr>
\u201eAkademia\u201c signature cheesecake<\/td>34 z\u0142<\/strong><\/td><\/tr>
Chocolate fondant with white chocolate on cherry mousse<\/td>38 z\u0142<\/strong><\/td><\/tr>
French cheese selection with homemade jam<\/td>59 z\u0142<\/strong><\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

Tables of 5 persons or over shall be charged 12,5 % service fee.<\/p>\n\n\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

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