We use cookies to make sure our website better meets your expectations.
You can adjust your web browser's settings to stop accepting cookies. For further information, read our cookie policy.
IN Warsaw
Exchange Rates
Warsaw Stock Exchange - Indices
The Warsaw Voice » Culture » April 2, 2008
On the town
You have to be logged in to use the ReadSpeaker utility and listen to a text. It's free-of-charge. Just log in to the site or register if you are not registered user yet.
Blue Cactus Reloaded
April 2, 2008 By Magda Kuszewska   
Article's tools:

Warsaw's Blue Cactus restaurant is heralding the coming of spring with new treats. The main menu has some new additions; there's a new Spring Flavors menu, and the restaurant now has its own Private Label wine collection.

First, the menu has been given a makeover. "We've replaced 18 of more than 100 dishes," says chef Ryszard Majewski. "We wanted to offer our guests, especially our regulars, something different. Our flagship Southwestern American dishes remain unchanged. These include corn soup, original nachos, lemon chicken, quesadillas, burritos and fajita."

Spinach quesadilla, bacon and feta cheese, and shrimps in lemon chipotle sauce are among the appetizing newcomers. Spinach ravioli, chicken fettuccini and gnocchi in basil and cheese sauce add a little touch of Italy. The soup menu has also been expanded to include mushroom, onion and tortilla soup. The fish menu has been beefed up too with salmon dipped in chipotle sauce, and sole baked in phyllo dough. Finally, there are some new desserts on offer although these are essentially variations on the classic themes of panna cotta and creme brulee.

"Our new special Spring Flavors menu combines different culinary cultures," says the chef. "These are light and colorful with plenty of fruit and vegetables." For starters, you can opt for the green salad with duck liver fried either in sliced garlic and fresh thyme or young spinach with lemon and ginger vinaigrette. This is served with grilled chicken breast and strawberries. The roast beef a la chef is a new dish that comes with spicy onion and rucola salad. The recipe, devised by the chef, is a secret. Another savory dish worth recommending is spring vegetable soup with a thin pasta pancake and fresh herbs. The homemade gnocchi served with Roquefort cheese and dried tomatoes, and the grilled beef sirloin and fresh mint salad is a good choice from the wide selection of main courses. If that doesn't tickle your fancy you can always try the trout in almonds served with saffron rice, sweet peas and lemon sauce. The bitter chocolate mousse with cherries puts the finishing touches to a meal.

The owners have undertaken to update their special menu every two months. Blue Cactus has long been adapting its wine list to its menu. Now they've gone a step further by introducing their own wine collection. "The Blue Cactus Private Label is a selection of 10 wines from different parts of the world, mainly South America," says manager Piotr Komór. "These are the wines we most closely identify with and the collection will gradually be expanded. The wines have been specially selected to create a list representing different origins and varieties of grape so as to cater to the diverse tastes of our guests. Each product will have a specially designed label."

The price of a bottle will be no more than zl.87 so as to encourage people to drink wine with their meals. Blue Cactus has also revised its selection of drinks, cocktails and flavored coffees to go with its new Private Label.

Blue Cactus, 11 Zajączkowska St.
© The Warsaw Voice 2010-2018
E-mail Marketing Powered by SARE