Garamond, a Tribute Portfolio Hotel

St. Martin’s Day is not only about Poznań’s famous croissants filled with white poppy seeds, nuts, and dried fruit. In Poland, it was also traditionally a time to enjoy goose dishes. Why? Because goose meat is at its best in autumn, when its fat reaches the highest quality.

This year, at Kuryer Restaurant, we are once again taking part in the “Goose for St. Martin’s Day” initiative. We’ve prepared a special menu featuring exquisite goose-based dishes.

BOOK THE TABLE

TO CHOOSE FROM

STARTER I

Goose Liver Pâté / Gooseberry / Black Cumin Crisp / Smoked Vegetable Oil

STARTER II

Goose Terrine / Pickled Cucumber Gel / Horseradish

MAIN COURSE I

Roast Goose Essence / Dumpling with Pulled Goose Leg / Apple Foam

MAIN COURSE II

Goose Breast / Parsnip / Plums in Yuzu / Parsnip Purée / Port Demi-Glace

DESSERT

Chocolate Mousse

Salted Goose Fat

Orange Ice Cream

CHECK THE DETAILS