Lunch

Available from Monday to Friday from 12.00 to 16.00

 

Appetisers

12 zł
  • Hand chopped sirloin tartare on toast
  • Cod and white sausage soup
  • Lobster bisque
  • Blood sausage with preserved onions and apple on toast
  • Duck liver mousse with raspberry coulis
  • Goat cheese with beetroots

Main Courses

24 zł
  • Hand chopped sirloin tartare with fries and garden salad
  • Tenderloin Boeuf Strogonow with fresh pasta
  • Steak of the day with puree and coleslaw
  • Cod sandwich with lobster mayonnaise
  • Emmer wheat stew with forest mushrooms and blue cheese
EdRed

Appetiser, Main Course and Water

29 zł


Menu

Appetisers

  • Oyster Shooter
    Oyster in J.A. Baczewski peppered vodka
    24 zł
  • Oysters
    12 zł/pc.
  • Chopped beef tenderloin tartare
    34 zł
  • Fish tartare with seasonal accompaniment
    26 zł
  • Duck liver mousse with cider jelly
    23 zł
  • Herring with leek and apple salad and crème fraiche
    28 zł
  • Selection of Ed’s cold cuts
    27 zł
  • Veal offal 5 ways – liver, sweetbread, tongue, cheeks, cerebellum
    31 zł
  • Goat cheese with beetroots
    26 zł
  • Cod and white sausage soup
    19 zł
  • Lobster bisque / with lobster meat
    19 zł / 48 zł
  • Roasted bone marrow with salad with capers and nuts
    22 zł
  • Blood sausage with onion preserve and apple on fried bread
    22 zł

Grill

  • Hanger steak / Poland / by weight
    100 g / 14 zł
  • Short Ribs / Poland / by weight
    100 g / 16 zł
  • Flat Iron / Uruguay / by weight
    100 g / 18 zł
  • New York steak / Poland / by weight
    100 g / 22 zł
  • New York steak / Argentina / by weight
    100 g / 28 zł
  • Rib Eye / Argentina / by weight
    100 g / 29 zł
  • Beef tenderloin / Poland / by weight
    100 g / 39 zł
  • New York steak / Poland / by weight
    dry aged 40 days
    100 g / 38 zł
    sezonowanie
  • Rib Eye / Poland / by weight
    dry aged 40 days
    100 g / 49 zł
    sezonowanie
  • Rib Eye / Poland / by weight
    dry aged 100 days
    100 g / 59 zł
    sezonowanie
  • Porterhouse / Poland / by weight
    dry aged 30 days
    100 g / 30 zł
    sezonowanie

Choose your complemantary sauce: béarnaise, demi-glace, bbq, pepper with blue cheese, mustard-horseradish, Ed Red butter or at extra cost lobster butter /5 zł/

EdRed

Main courses

  • Grilled fish with fries, sauce and garden salad (please ask your waiter for details
    49 zł
  • Goose leg confit with red cabbage and mashed potatoes
    49 zł
  • Tenderloin Boeuf Strogonow with fries or puree
    45 zł
  • Ed’s dry-aged burger with chedar served on our homemade bread
    35 zł
  • Emmer wheat stew with forest mushrooms and blue cheese
    28 zł
  • Garden salad with vinaigrette, roasted seeds and:
    Smoked cheese of highland or smoked fish or hanger steak
    35 zł
EdRed
EdRed

Side dishes

  • Homemade French fries
    9 zł
  • Potato puree with cheese and baked garlic
    9 zł
  • Coleslaw
    9 zł
  • Lobster meat
    29 zł
  • Panfried spinach leaves
    11 zł
  • Garden salad with vinaigrette and seed
    9 zł
  • Broccoli with garlic butter
    9 zł
  • Ed's bread
    5 zł

Desserts, cheeses and dessert wines

  • Selection of locally produced cheeses 3 or 5 types
    21 zł / 32 zł
  • Dark chocolate mousse with cherries, pistachio and crème anglaise
    19 zł
  • Rosemary crème brûlée with cookie ice cream
    19 zł
  • Caramel layer cake with salted sunflower seed
    19 zł
  • Sommelier recommends
  • LBV Port, Graham’s, Douro, Portugal, 2011
    22 zł
  • 10 YO Tawny Port, Graham’s, Douro, Portugal
    27 zł
  • Sauternes, Antoine Moueix, Bordeaux, France, 2016
    29 zl


WINE

 

Our wine list has been chosen to complement Ed Red menu. A selection of wines has been created on the basis of the world’s major wine producing areas. Our wine list contains nearly 130 index including a wide range of wines available by the glass. Our wine list has been carefully composed by Adam Pawłowski – the first Master Sommelier in Poland and also Polish Best Sommelier 2014, a member of Polish Sommelier Association, a judge of the Decanter Wine Award and a tutor for the Court of Master Sommeliers.