Vegan cocktail with avocado, baby spinach and tofu
Soup of baby silverbeet torped with dill
Spring vegetable’s soup served with poached egg flavored with spring onion and dill
Sirloin carpaccio with baked celeriac and celery with parmesan cheese
Salad with baby spinach leaves, shrimps, avocado and chilli sprinkled with fruit dressing
Savoy cabbage stuffed with veal meat
Roasted sturgeon in Bearnaise sauce with romanesco cauliflower and potato with dill
Veal Symphony: with ribs, thymus and kidney with veal sauce, ravioli with butter and pepper and zucchini baked with herbs
Guinea fowl breast with braised asparagus and apricot sauce
Violet flower cheesecake
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