The Blue Cactus restaurant is offering the Grill&BBQ Special Menu, but only until the beginning of September. "We have a garden at the back of the restaurant, among some greenery far from the city's hustle and bustle," says Hanna Kożuchowska, the PR manager. "The new menu is geared towards connoisseurs of grilled dishes and aficionados of outdoor barbecues," says Ryszard Majewski, the chef. "We have not forgotten about the ladies, who sometimes like lighter, smaller-sized and greener food," he adds.

The first new barbecued offering is the seafood shashlik-zl.49. Tiger prawns and scallops are marinated in white wine, lime juice, balsamic vinegar, garlic and fresh thyme, and then wrapped in smoked bacon slices. "We serve it with a salad of ruccola, radicchio, tomato and sunflower sprouts," says Majewski. Another delicious dish is the smoked salmon with fresh herbs-zl.46, "which is a Norwegian filet marinated in lime juice, parsley, fresh thyme and coriander, served with carrots and string beans in melted ginger butter." One dish particularly worth recommending is the Jack Daniel's Beef Steak-zl.59. "This is for real steak lovers," says Majewski. "It is a large portion of barbecued beef that has been marinated in a special Jack Daniel's concoction that is served with a tomato salsa perfectly complemented with Roman cumin and grilled vegetables." Another interesting option is the Jack Daniel's smoked ribs-zl.46, marinated in the chef's top secret blend of herbs and spices, that is then smoked in wood shavings from the oak barrels in which Jack Daniel's whiskey matures. The ribs are served with grilled vegetables and a rampion and ruccola salad with a vinaigrette. A novelty at Blue Cactus is chicken in citrus fruit-zl.44. Expert cooks marinate a juicy half chicken in freshly squeezed orange and lime juice, Chipotle peppers and red salsa, and smoke it in Jack Daniel's oak barrel shavings. The dish is served with a tomato salad.

Blue Cactus, 11 Zajączkowska St.