Hotel Tumski Restaurant Menu

Beetroot carpaccio

Roasted beetroot carpaccio served with goat cheese, fig and walnut. Finished with honey jogurt sauce

Asparagus duo

White & green asparagus served with poached egg, hollandaise sauce and grilled Parma ham

Salmon marinated in Aperol

Gravlax salmon served with green samphire, cucumber, cherry tomatoes, radish and black tobiko caviar. Finished with dill mayonnaise

Tuna tataki

Tuna tataki placed on quinoa with apple and celery, served with buttered spinach, romanesco cauliflower and green pea mousse

Saddle of lamb

Saddle of lamb with grilled asparagus served on black lentils with potatoes, capers and fried chili peppers. Finished with port sauce and green pea mousse.

Peanut cake

Walnut sponge cake with caramel and butterscotch cream, layered with red currant mousse, served with raspberry sauce

Beef carpaccio

Beef tenderloin carpaccio with parmesan petals, spicy arugula leaves and Tuscan olive oil,

decorated with apple capers

Beef tartar

Freshly minced beef fillet seasoned with ground black pepper and Extra virgin olive oil,

served with chopped red onion, pickles and yolk

Cesar salad

Romaine lettuce with vegetables, crispy bacon, tuna and grilled chicken, seasoned with anchovies sauce

Greek salad

Mix of salad and vegetables seasoned with olive oil and balsamic vinegar served

with fried chicken liver on gyros style

Caprese salad

Sliced tomatoes and mozzarella, seasoned with basil emulsion served with lettuceand Parma ham

Burrata

Burrata on arugula and fried cherry tomatoes, served with roasted avocado, balsamic vinegar and olive oil

Herring duo

Herring fillet tartare and herring medallions with fresh lime juice, shallots, concasse tomatoes seasoned with dill, served with Mexican salsa

Tuna carpaccio

Tuna carpaccio with grapefruit, orange, fennel and pine nuts finished with honey, served with soya sauce

Salmon duo

Salmon served as tartar and delicate medallion baked in Bellevue style with side salad and balsamic fig vinegar

Prawns in beer batter

Tiger prawns in velvety batter served on fresh cucumber, honeydew melon, julienne watermelon

with two types of balsamic cream

Pumpkin cream

Aromatic pumpkin cream, served with mascarpone and sea salt, decorated with dried bay bolete and balsamic cream

Tomato cream

Tuscan tomato soup garnished with mascarpone and basil aroma

Poultry soup

Aromatic poultry soup with  pasta, chicken stripes and colorful vegetables. On your individual request served with yolk

Beetroot Soup

Red borscht with the Antonovka flavor served with  warm patty or dumplings

Onion soup

Delicate onion soup sprinkled with grated Parmesan cheese seasoned with fresh thyme and Chablis wine, served with crispy croutons with basil pesto and blue cheese

Quattro formaggi pasta

Penne pasta in creamy sauce with four types of cheese, flavoured with sun-dried tomatoes and garden herbs

Basil tagliatelle

Tagliatelle pasta with pesto alla Genovese, spinach, Parmesan cheese, fresh basil, slices of grilled chicken, green peas mousse and balsamic cream

Raspberry or mango sorbet

Scoop of refreshing mango or raspberry sorbet served on sweet watermelon in martini glass, perfectly purifying the taste buds preparing palate for the main course

Pizzayola chicken

Chicken fillet stuffed with spinach and  gratinated under mozzarella, served with a light mushroom sauce

and buttered potatoes

Pork shank

Pork shank placed on potato purée flavoured with horseradish, served with dumplings seasoned

with stewed onion. Finished with pepper sauce.

Chardonnaise medallions

Roasted pork tenderloin medallions with Chardonnaise sauce served on grilled courgette and potato mousse, flavoured with sun-dried tomatoes and buttered vegetables

“Confit” pork tenderloin

Juicy, marinated pork tenderloin slices with green pepper sauce arranged on a red “confit” cabbage,

served with potato purée and caramelised pear

Veal escalopes

Veal escalopes fried in parmesan & egg served with tomato pasta and colorful vegetables

Barbary duck

Sous vide duck breast in Jack Daniels sauce with cranberries, served with baked potato pyramids with truffles and thyme

Sirloin steak

Grilled sirloin steak with Barolo wine sauce, grilled new potato or chips, spinach and vegetables.

On your individual request served with gratinated goat cheese Bûche de chèvre

Salmon

Salmon fillet placed on wild rice served with sweet apple & pear in pepperoni pepper and pine nuts flavour

Halibut

Baked halibut on juicy spinach with blue cheese, served with buttered sunchoke, roasted pepper and mozzarella bites. Finished with balsamic cream.

Tuna steak

Sesame crusted tuna steak served with wasabi mashed potatoes, vegetables and soya sauce

Zander

Lightly stewed zander in a creamy cheese sauce served with buttery potatoes and vegetables

Tiger prawns

Tiger prawns fried in garlic butter, served with rice, spinach and boiled vegetables

Side salad

Compsition of lettuces and fresh vegetables sprinkled with herbs dressing (As a small portion of salad or additional for main course or pasta)

Chips

Chips served with ketchup, mayonnaise sauce and tomato – bacon dip

Cheese plate

Assortment of cheeses served with dried fruits, grapes and warm bread rolls

Breaded and gratinaded with cheese chicken fillet served with chips, ketchup and salad

“Freesia ice cream”

Two scoops of ice cream with fruits, whipped cream, fruity and chocolate sauce

Crème Brûlée

Caramelized dessert flavoured with touch of Martell cognac served with: forest blueberries,

garden strawberries and chocolate bits

Fruit salad

Fresh fruit salad with the scoop of pineapple & cranberry ice cream, mint leaf and strawberry sauce

Tiramisu

The legendary Italian dessert flavoured with Kahlua liqueur

“Fruit fantasy ice cream”

Three scoops of strawberry, vanilla, pineapple & cranberry ice cream  served with fresh fruits,

drop of whipped cream and pistachios.  Seasoned with raspberry sauce and grenadine syrup 

Meringue

Sweet meringue with white chocolate and mascarpone mousse served with forest fruits

Ice cream with raspberries

Vanilla ice cream served in a brandy snaps basket sank in hot raspberries

Chocolate muffin

Muffin with chocolate fondue served with a scoop of ice cream in filo pastry

(this dessert is baked for 15 minutes)

Apple tart

Apple tart baked with cinnamon served with a scoop of vanilla ice cream

(this dessert is baked for 12 minutes)

Trio dessert of Hotel Tumski

Baked  cheesecake Vienna Opera, caramelized Crème Brûlée and mini Tiramisu

(this dessert is baked for 15 minutes)

Pineapple & cranberry ice cream

Scoop of pineapple & cranberry ice cream served on sweet watermelon in martini glass