Ecco continues its communal, family-style Sunday Share dinners on October 13 with a culinary exploration of Polish food and culture.
Ecco’s Executive Chef, Jonathan Beatty, and his culinary team have created this unique and memorable menu which includes several classic dishes of Poland, including:
KIELBASA & PICKLED VEGETABLES BOARDS
PLACKI ZIEMNIACZANE potato pancake with sweet corn, crème fraiche, pickled apple
JEWISH CAVIAR chicken liver spread with hard boiled eggs, gerkins, wood fired sourdough
SUROWKA apple and carrot dip, sultanas, caraway seed
BORSCHT SALAD salt-roasted beet root, marinated potato, Brussels sprout slaw, crème fraiche dressing
BIGOS autumn game stew with pickled chantrelle mushrooms, kraut sprouts, celeriac, local cabbage
PIEROGI housemade polish dumplings stuffed with fresh cheese, potato, sauerkraut and sweet onion butter sauce
KREMOWKA cream pie, puff pastry, sweet egg cream, winter citrus salad
MAKOWEIC sweet poppy seed roll with walnut, rum and raisins
The price is $52 per person which includes tax and gratuity. Space is limited, so purchase tickets today!
Here are some of the dishes that Ecco will interpret for the next Sunday Share. The plates that will be served will be inspired from these traditional Polish plates.