FROM MOUNTAIN TO SEA
The four regions of Poland on a plate. Join us during November 2026, where each week will explore the cuisine of a different region of Poland.
Select the full 3 course for $60 members | $65 non members.
Each menu is available Wednesday – Friday of that week from 5:00 – 9:00pm.
WEEK 1: PODHALE / SOUTHERN POLAND (NOV 4 – 6)
Podhale is a highland region around Zakopane at the foot of the Tatry Mountains. The culinary heritage around the highlanders revolves around hearty, warming dishes for harsh mountain winters.
ENTRÉE $21
KWAŚNICA | SAUERKRAUT SOUP: highland sauerkraut soup with smoked pork ribs and rye bread
MAIN $34
PLACEK PO ZBÓJNICKU | OUTLAW’S POTATO PANCAKE: golden potato pancake, slow braised pork goulash, forest mushrooms, sour cream, dill
DESSERT $19
GOFRY ZAKOPAŃSKIE | ZAKOPANE WAFFLES: traditional Polish waffles, whipped cream, fresh berries, strawberry syrup
WEEK 2: SILESIA / SOUTHWEST POLAND (NOV 11 – 13)
Silesian cuisine has a distinct character heavily shaped by its mining history and proximity to Germany and the Czech Republic. Traditional meals are dense and comforting, inspired by Sunday’s classic miner’s feast.
ENTRÉE $19
ŻUREK ŚLĄSKI | SOUR RYE SOUP: with potato, boiled egg, smoked sausage
MAIN $38
ROLADA WOŁOWA | BEEF ROULADE: tender, rolled up beef with mustard, bacon, onions, pickles, served with potato dumplings, pan gravy, bacon braised red cabbage and dill
DESSERT $19
KOŁOCZ ŚLĄSKI | YEAST APPLE CAKE: traditional Silesian cake, with apple and butter crumble
WEEK 3: PODLASIE / NORTHEAST POLAND (NOV 18 – 20)
Tucked against the eastern border, Podlasie features a multicultural food scene blending Polish, Lithuanian, Belarusian and Tatar traditions. Potatoes and wild mushrooms take centre stage.
ENTRÉE $18
CHŁODNIK PODLASKI | COLD BEETROOT SOUP: chilled beetroot soup with cucumbers, dill, and sour cream
MAIN $39
KACZKA PO PODLASKU | DUCK PODLASIE STYLE: roasted duck leg, toasted buckwheat, forest mushroom, celeriac, baby carrots, red cabbage, sour cherry
DESSERT $19
MARCINEK | LAYERED CAKE: traditional cake with thin layers of pastry, vanilla cream, blueberry compote, sour cream mousse
WEEK 4: KASZUBY / NORTHERN POLAND (NOV 25 – 27)
A cuisine shaped by the Baltic sea, traditions and centuries of trade through Gdańsk, where herrings, smoked fish, potatoes, cabbage, forest mushrooms and berries remain in it’s heart.
ENTRÉE $22
ŚLEDZIE PO KASZUBSKU | KASHUBIAN STYLE HERRINGS: traditional marinated herring with tomato, green apple, pickled onion, fresh dill and horseradish cream, served with toasted rye bread
MAIN $37
FLĄDRA BAŁTYCKA | BALTIC FLOUNDER: pan fried Flounder, crushed parsley potatoes, cucumber salad, lemon saffron butter sauce
DESSERT $19
GDAŃSKI PIERNIK | GDANSK GINGERBREAD: spiced honey, baked apple, vanilla cream, gingerbread crumble
