Pierogies; can one really improve on the perfect winter comfort food? Turns out, yes… Add some delicious, warm borscht with mushroom dumplings, and fresh paczki, puffy round Polish donuts stuffed with jam, and you’ve got yourself a spectacular Polish feast that keep you warm all the way home.
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Borscht $5
Flavourful, slightly sweet beet and cabbage soup served over uszka — ear-shaped, mushroom-filled dumplings.

Pierogies Snack $6
5 pierogies: Choice of Mushroom & Sauerkraut –or– Potatoes & Cheese; pan-fried or boiled, with a dollop of sour cream and caramelized onions,

Pierogi Plate $13
10 pierogies: Choice of Mushroom & Sauerkraut –or– Potatoes & Cheese –or– ½+½; served with beet & arugula salad with toasted pecans, dried cranberries & feta cheese, tossed in balsamic vinaigrette, plus a slice of freshly baked bread.

Add:
Grilled Polish kielbasa sausage $4
Sautéed mushrooms $4
Beet & arugula salad + a slice of freshly baked bread $4

Pączki $5
In honor of National Pączki Day (Feb. 25th), Maria will be serving up fresh batches of Poland’s most popular dessert, the paczki — round donuts filled with rose-hip jam. 2 per order.

Prix Fixe Menu $26
Borscht + 10 Pierogies w/ Salad & Bread + Sausage –or– Mushrooms + Pączki

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Originally from Warsaw, Maria Rozynska grew up in a Polish household observing her mother, grandmother and great grandmother create consistently yummy cuisine picking up generations of knowledge and recipes. They were the recipes worth talking about and ones Maria wanted to spread. Through her cultural cooking school Just Be Cooking, Maria now teaches others how to make traditional food, while inviting chefs from other cultures to do the same in order to break down cultural barriers by uniting us through food and song.

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Every Wednesday The Depanneur is an ‘open mic’ night for culinary talent in TO, where we invite guest cooks, amateur or professional, to come and make their favourite dishes.
Learn more about our Drop-In Dinners