Course Desserts Starters Soups Salads Hot Beve Ages
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SALADS DESSERTS Tabbouleh salad Bulgur salad with fresh Castle cheesecake Home-made cheesecake g vegetables, regional goat g served with raspberry sauce — zł cheese and parsley — zł Lettuce served with smoked oyal lettuce goose breast, hard cheese Ice cream dessert g from Korycin, seasonal g Ice cream dessert — zł vegetables, marinated — zł pear and sesame sauce MAIN COLD COURSE DRINKS Lithuanian Kreplach and Traditional Jewish fried bread kvass from a barrel 0,5 l STARTERS tabbouleh salad dumpling with poultry and g vegetable stuffi ng served with — zł — zł tabbouleh salad HOT Potato pie from Dumplings fi lled with roast BEVEAGES PEPSI Goose dumplings 0,2 l elcome to the Ca le e aurant. We have Podlasie region Crispy potato pie served g goose served with pepper — zł created a unique place where regional g with mushroom sauce — zł gravy and marinated ginger hi ory and cuisine come together. For centu- — zł Black co ee 180 ml ries Tyocin had been a melting pot of Polish, Lithuanian dumplings Traditional Lithuanian — zł dumplings stuffed with local Lithuanian, Jewish, uthenian and Tatarian Goose pâté Creamy goose pâté served g UP g with home-made bread beef served with mustard and 0,2 l cultures. The ri heritage in ired us while we — zł — zł were creating the dishes made from the fresh — zł and cranberry mousse honey gravy local ingredients. We use only high quality sea- Cheburei Traditional dish of Crimean Espresso sonal produ s that is why our menu anges Marinated Marinated hard cheese from 50 ml g Tatars; deep-fried dumplings — zł depending on the time of the year. regional cheese the local town of Korycin Mirinda — zł with lamb and yoghurt sauce 0,2 l g served with traditional Jewish — zł onion yeast rolls with sea salt Bon appétit! — zł Lentil dumplings Dumplings fi lled with lentils Marcin Połojo, Chef g Espresso and vegetables — zł doppio 100 ml Schweppes — zł 0,2 l SOUPS Regional goose stew and a — zł Goose stew salad made of three types / g of cucumbers served with — zł traditional Jewish onion Cafe Latte yeast rolls with sea salt 300 ml Hearty broth and — zł Lipton Pelmeni broth pelmeni(dumplings of Russian 0,2 l — zł ml cuisine which consist of Pike Pike fi llet served with buckwheat, asparagus, — zł a meat fi lling wrapped in / g thin, unleavened dough) Brussels sprouts and Latte — zł mushroom sauce Machiato 250 ml Old Polish sour with syrup Tom Traditional Polish sour 0,2 l Kafel z motywami kwiatowymi, Kafel XVIII w. początek Pork schnitzel Traditional pork schnitzel — zł rye soup fl our-based soup with — zł ml g served with a fried egg, home- white sausage and egg — zł — zł made chips and raw salad Tea Z AMEK W T YKOCINIE Fish soup Goose leg Confi t goose leg served with black, green, fruit, Water Soup with freshwater fi sh 400 ml ul. Puchalskiego 3, 16-080 Tykocin ml g smoked purée, cherry sauce Earl Grey, Roiboos still, sparkling 0,3 l Tel. 85 718 73 72 | Kom. 726 520 777 from Podlasie region — zł and salad — zł — zł [email protected] | www.zamekwtykocinie.pl — zł For more information about the dishes and allergens, ask the restaurant staff. Fork and platter according to 19th-century designs of silver products of Józef Fraget's factory Antique knife and spoon from the seventeenth century, found during archaeological research in the Tykocin Castle.