On 23rd September 2014 new autumn menu will be inaugurated at Qubus Hotel chain. This time the most outstanding chefs have placed their bet on genuine combination of tastes and aromas in unusual, original dishes.
Autumn and winter are the seasons when substantial and filling dishes taste best. And this is why juicy meats, hot creamy soups full of colourful vegetables or ripe mushrooms have become the source of inspiration for the chefs.
The autumn feast at Qubus Hotel can be started with aromatic, creamy red lentil soup with roasted salmon and a hint of aromatic coriander. The novelty that must not remain unnoticed is duck's thigh boiled in broth, baked with plum glaze and served with buckwheat groats with vegetables and Brussels sprouts in butter bath. The unusual combination of tastes can be found in one of the starters, which is herring fillets in Kashubian marinade wrapped with onion, carrot and gherkin slices, served with potato salad with roasted bacon.
- Our new menu is always created by the best chefs of our chain. This time our new dishes are based on their finest, original recipes. The dishes are composed of top quality products distinguished by their unique taste and promote rarely offered types of meat and exquisite fish that combined with other additions form culinary masterpiece - says Michał Ogórek, Chief Gastronomy Specialist at Qubus Hotel chain - Our new menu includes such proposals as juicy beef blade steak on hot salad made of asparagus, red onion and bacon served with baked potatoes and garlic cottage cheese or fried zander fillet served with potato purée and savoy cabbage in cucumber sauce - adds Michał Ogórek.
Apart from nourishing main dishes, the menu prepared by Qubus Hotel includes also sweet desserts. The delicacies selected by its chefs include original, freshly baked shortcrust tart with lemon and lime cream covered by an ‘eiderdown' of fluffy, white meringue.