Description
by Maria Rozynska
Traditional Borscht
Classic ruby-red beet broth with bites of grated roasted beets, made with a base of fermented kvass (imagine a kind of salty balsamic vinegar made from fermenting beet juice and rye bread), that adds complexity, tang and remarkable health benefits. Served with pampushki, soft, freshly baked, pull-apart wheat rolls.
Roast Chicken with Mushroom Gravy & Red Currant Sauce
Organic local chicken leg quarters prepared the traditional Polish way: brined, marinated, buttered, seasoned and baked to perfection. Comes with seasoned potatoes roasted in butter & olive oil, luscious mushroom gravy and a sweet & tangy red currant sauce.
–or–
Vegetarian Cabbage Rolls
A Polish classic; cabbage leaves stuffed with a porcini mushroom & buckwheat filling, baked in a mushroom and veg braise until meltingly tender. Comes with roasted potatoes, mushroom gravy & red currant sauce.
Apple Sharlotka
A traditional Russian apple cake, with tart, juicy apples tucked under a light vanilla-hinted cake, dusted with icing sugar & cinnamon.
