Come spend the evening at Babcia's table, enjoying a soul-warming feast inspired by Poland’s rich culinary traditions. From wild mushroom pierogi to Bigos stew and creamy sernik, each dish honors stories of resilience, warmth, and gathering.

Welcome Drink

Kompot z Rabarbaru (Chilled Rhubarb Compote)

A ruby-hued beverage made by simmering rhubarb with citrus and sugar. Served over ice with mint, it’s a refreshing symbol of Polish hospitality and seasonal abundance.

Hors d'oeuvres

Wild Mushroom & Sauerkraut Pierogi

Pan-seared dumpling filled with earthy mushrooms and tangy homemade sauerkraut. Served with caramelized onions and thyme-browned butter.

Salad

Mizeria with a Twist

Cucumber and radish ribbons in a creamy dill-sour cream dressing, brightened with white wine vinegar and poppy seeds.

Main

Bigos – The Hearty Hunter’s Stew

A rustic medley of pork, kielbasa, homemade sauerkraut, and cabbage, slow-simmered with tomato and caraway. Served with rye bread and horseradish butter.

Dessert

Warm Szarlotka with Vanilla Bean Cream

Traditional Polish apple cake spiced with cinnamon and clove. Served warm with vanilla bean whipped cream.

After-Dinner Treat

Sernik (Polish Baked Cheesecake)

A rich, creamy cheesecake made with twaróg (Polish farmer’s cheese), lightly sweetened and often flavored with citrus zest or vanilla. Sernik is a beloved dessert across Poland, served at holidays and family gatherings as a symbol of comfort and celebration.

After-Dinner Drink

Herbata z Dżemem (Black Tea with Fruit Preserves)

A cozy tradition: strong black tea stirred with a spoonful of raspberry or cherry jam. A sweet, soothing way to linger at the table.