Pelican (Sopot)

Appetizer:

Pinchos with pulled duck and pear, served with mayonnaise, apricot, walnut, potato chips, smoked paprika and shallot confit

Main course:

Long-braised, collagen-rich beef shank served with celery, potato, and red cabbage, finished with demi-glace and pomegranate

Dessert:

Apple Assiette, a delicate apple composition combining apple sorbet, baked apple, sablee and fresh Granny Smith apple, with a hint of anise and light Chantilly cream

Appetizer:

Velvety cream of baked potato and leek, served with poached egg, crispy potato chips, chive oil and fresh chives

Main course:

Slow-roasted celeriac with shallots and wild broccoli, served with nuts, fresh chervil and olive oil

Dessert:

Apple Assiette, a delicate apple composition combining apple sorbet, baked apple, sablee and fresh Granny Smith apple, with a hint of anise and light Chantilly cream