A la Carte


We try to update our online menus weekly but as we print our restaurant menus daily certain dishes may vary.

Baltic Menu – September 2020

 A la Carte menu is available from 12.00pm – 3.00pm (4.30pm weekends) and from 5.30pm – 11.15pm (10.30pm Sundays). For groups of then and above we kindly ask our guests to choose one of our Set Menus.

Please see below our Sample A la Carte:

Starters

Barszcz – Clear Beetroot Soup with Pasztecik 6.00

Kapusniak – Sauerkraut  and Sausage Soup 6.00

Sledz pod Szuba- Marinated Herring with Potato, Carrot, Beetroot and Sour Cream 7.50

Roast Beetroot with Mild spices, Creme Fraiche and Carrot Chips 7.50 (v)

Smoked Eel Salad with Bacon, Beetroot and Horseradish 9.00

Fried Duck Egg on Toast with Sauteed Mushroom, Garlic and Butter 8.50

Grilled Artichokes Salad with Figs, Pine nuts and Rocket 8.50

Steak Tartar – Fillet of Beef with Toast & Pickles (with Chips as a Main Course) 9.00 18.50

Dumplings

Pierogi – Potato, Cheese and Spring Onion 7.00 13.00 (v)
Fried Kopytka Dumplings with Chestnut, Spinach and Mushrooms £8.50 (v)
Siberian Pelmeni – Small Veal & Pork Dumplings 7.50 13.00

Placki

Potato Rosti topped with:

Spiced sauteed Chicken Livers with Dried Cherries 7.50 15.00

Kaszanka- Black Sausage with Apples and Onions 8.00 16.00

Gravadlax – Dill and Vodka marinated Salmon  with Dill & Mustard Dressing 8.00 16.00

Blinis

Smoked Salmon 8.50 16.00
Aubergine Caviar 5.00 9.50 (v)
Marinated Herring 7.50 15.00
Keta Caviar 9.50 17.50
Selection (of the above) 8.50 16.00

Royal Oscietra Caviar served with Chopped Egg, Onion and Sour Cream (30g/50g) 40.00 65.00

Meat

Pork Schnitzel a la Holstein with Potatoes, Anchovies, Capers & Fried Egg 17.50

Chicken Kiev with Savoy Cabbage, Bacon and Horseradish 17.50

Maczanka Krakowska- Spiced Pulled Pork Neck in Homemade Bread with Surowka 18.50

Chargrilled  Lamb Shashlik with Smoked Aubergine & Garlic Yogurt 21.50

Braised Rabbit Leg in Cider with Kohlrabi and Bacon 18.50

Golonka with Kwasnica – Ham Hock with Polish Sausage, Bacon and Sauerkraut 18.50

Roast Duck Leg with Spiced Red Cabbage and Apples 19.50

Fish

Roast Cod with Kasza and Mushroom Risotto 19.00

Pan–fried Sea Bream with Fennel, Onion and Rocket Salad 18.00

Russian Fishcakes with Shredded Carrots & Fresh Cabbage, served with Cucumber and Radish Salad 17.50

Vegetarian

Warm Yellow Lentils, Broccoli, Mushrooms and Yogurt 15.00

Roast Butternut Squash and Chickpea Salad with Pickled Red Onion and Kale 15.00