Weddings and events – The Wedding Guidebook
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Weddings and Events

The Wedding Guidebook

The Wedding Guidebook
Preparations
Gift
Wedding ceremony
Wedding gala
„The First Marital Meal" Menu
„Full Reception" Menu
Land of Fairy Tales Menu
Accommodation
Second Day
Additions
Our object

Menu
„Full Reception" version I
price: 180 PLN /person


Cold starters in the counter:
seven positions to choose from

  1. Board of marinated roast meats
    - Loin with plum and apricot
    - Quilted pork neck with garlic
    - Pâtés of own baking
  2. Terrine with vegetables
  3. Terrine with salmon and capers
  4. Chicken chaudfroid with parsnip
  5. Chicken rolls with ham and caviar
  6. Omelette of salmon and the hint of fromage cheese
  7. Poland vegetable salad
  8. Mousse of livers on herbal piece of toast
  9. Rose of rump cut on mulled mead
  10. Courgette stuffed with seafood
  11. Galantine of chicken
  12. Fish in vegetables
  13. Herring trio (in cream, oil and tomatoes)
  14. Baltic codfish in lemon aspic
  15. Fish galantine with nuts and dried fruit
  16. Fish in tomatoes with pineapple

Warm dishes
two positions to choose from | optionally served or in the counter |

  1. Red borscht with croquette
  2. Roasted chicken with crunching potatoes
  3. Pork stroganoff with bread
  4. Hungarian soup with pepper and mushrooms


Snacks and additions

  1. Traditional pickles | mushrooms, cucumbers, scaloppini squash, capers, olives, pepper |
  2. Composition of fresh lettuces with dressings
  3. Mix of bread
  4. Butter
  5. Stand of seasonal fruits

 

Canteen of home-made cakes
three positions to choose from

  1. Cheesecake with peaches
  2. Cappuccino
  3. Raffaello
  4. Apple pie
  5. Sponge cake roll with whipped cream

 

Cold drinks in the table 0,75 l /person
four positions to choose from

  1. Coca-Cola/ Sprite/ Tonic/
  2. Juices: orange/ red orange/ apple/blackcurrant/ grapefruit/ banana

 

Hot drinks in the counter without limitation

  1. Choice of tea
  2. Coffee
  3. Mineral water with lemon

 

Menu
„Full Reception" version II
price: 205 PLN /person

Cold starters in the counter:
eight positions to choose from

  1. Board of marinated roast meats
    - Loin with plum and apricot
    - Quilted pork neck with garlic
    - Pâtés of own baking
  2. Marinated pork fillets
  3. Pâté of wildling
  4. Chicken breast with fruits in wine jelly
  5. Vegetable Terrine
  6. Horns of ham with horseradish mousse
  7. Cold trotters in aspic
  8. Galantine of chicken
  9. Terrine with smoked salmon
  10. Stuffed trout in aspic
  11. Codfish in herbs
  12. Fish in vegetables
  13. Fish in pineapple
  14. Galantine of salmon with dill
  15. Polish vegetable salad
  16. Carpaccio of tuna fish on bunch of lettuces

 

Warm dishes
two positions to choose from

  1. Burning shish kebabs served on wild rice
  2. Spicy goulash soup
  3. Roast meat in mushroom sauce served with buckwheat and marinated with cucumber by the cook
  4. Hunting stewed dish made of sauerkraut and mushrooms with baked sausages


Snacks and additions

  1. Traditional pickles | mushrooms, cucumbers, scaloppini squash, capers, olives, pepper |
  2. Composition of fresh lettuces with dressings
  3. Mix of bread
  4. Butter
  5. Stand of seasonal fruits

 

Canteen of home-made cakes
four positions to choose from

  1. Cheesecake with peaches
  2. Cappuccino
  3. Raffaello
  4. Apple pie
  5. Sponge cake roll with whipped cream

 

Cold drinks in the table without limitation
five positions to choose from

  1. Coca-Cola/ Sprite/ Tonic/
  2. Juices: orange/ red orange/ apple/blackcurrant/ grapefruit/ banana

 

Hot drinks in the counter without limitation

  1. Choice of tea
  2. Coffee
  3. Mineral water with lemon

 

Menu
„Full Reception" version III
price: 235 PLN /person

0.5 liter white vodka | to choose from:
Wyborowa or Żołądkowa de Lux | for two person

Cold starters in the counter:
nine positions to choose from

  1. Board of marinated roast meats - Loin with plum and apricot - Pork neck quilted with garlic - Pâtés of own baking
  2. Marinated pork fillets
  3. Pâté of wildling
  4. Chicken breast with fruits in wine jelly
  5. Vegetable Terrine
  6. Horns of ham with horseradish mousse
  7. Cold trotters in aspic
  8. Baked loin - glazed with honey
  9. Chicken drumstick stuffed with mushrooms
  10. Rose of rump cut on herbal piece of toast
  11. Terrine with smoked salmon
  12. Stuffed trout in aspic
  13. Codfish in herbs
  14. Fish in vegetables
  15. Fish in pineapple
  16. Galantine of salmon with dill
  17. Carpaccio of tuna fish on bunch of lettuces
  18. Herring trio | in cream, oil and tomatoes |
  19. Salmon in aspic
  20. Stuffed squid
  21. Rolls of salmon and fromage cheese


Warm dishes
three positions to choose from

  1. Burning shish kebabs served on wild rice spicy goulash soup
  2. Roast meat in mushroom sauce served with buckwheat and marinated cucumber by the cook
  3. Hunting stewed dish made of sauerkraut and mushrooms with baked sausages
  4. Pork leg baked in bread with roasting sauce served by the cook
  5. Stuffed salmon poured with lemon sauce served by the cook
  6. Borscht with croquette or pâté

 

Snacks and additions

  1. Traditional pickles | mushrooms, cucumbers, scaloppini squash, capers, olives, pepper, bamboo shoots in natural brine, marinated small onion, butts mini corn cobs |
  2. Composition of fresh lettuces with dressings
  3. Mix of bread
  4. Butter
  5. taste butter | garlic, herbal, lemon, basil |
  6. Stand of seasonal fruits


Desserts and fruits in the counter
four positions to choose from

  1. Cheesecake with peaches
  2. Cappuccino
  3. Rafaello
  4. Apple pie
  5. Cake with chocolate mousse
  6. Sponge cake roll with whipped cream
  7. Salad of fresh fruits with advocate

 

Cold drinks in the table without limitation

  1. Coca-Cola/ Sprite/ Tonic/
  2. Juices: orange/ red orange/ apple/blackcurrant/ grapefruit/ banana

 

Hot drinks in the counter without limitation

  1. Choice of tea
  2. Coffee
  3. Mineral water with lemon

 

Menu
„Full Reception" version IV
price: 275 PLN /person

 

White vodka 

| to choose from: Wyborowa or Żołądkowa de Lux |
and French medium-dry wine Spes Blanc or Spes Rouge
WITHOUT LIMITATION

Cold starters in the counter:
eleven positions to choose from

  1. Board of roast meats:  - Loin with plum and apricot;  - Quilted pork neck with garlic; - Pâtés of own baking
  2. Marinated pork fillets
  3. Pâté from of wildling
  4. Chicken breast with fruits in wine jelly
  5. Vegetable Terrine
  6. Beef Tartare
  7. Horns of ham with horseradish mousse
  8. Cold trotters in aspic
  9. Baked loin - glazed with honey
  10. Chicken drumstick stuffed with mushrooms
  11. Bacon chips
  12. Vegetable chips with dips
  13. Bacon gimlets in puff pastry
  14. Vegetable sushi
  15. Rose of rump cut on herbal piece of toast
  16. Terrine with smoked salmon
  17. Stuffed trout in aspic
  18. Codfish in herbs
  19. Fish in vegetables
  20. Fish in pineapple
  21. Stand of smoked fishes
  22. Galantine of salmon with dill
  23. Carpaccio of tuna fish on bunch of lettuces
  24. Herring trio | in cream, oil and tomatoes |
  25. Fish sushi
  26. Mousse of smoked trout on pieces of toast
  27. Rose of smoked salmon with caviar
  28. Tartare from salmon
  29. Salmon in aspic
  30. Stuffed squid
  31. Rolls of salmon and fromage cheese


Warm dishes
three positions to choose from

  1. Burning shish kebabs served on wild rice
  2. Roast meat in mushroom sauce served with buckwheat and marinated cucumber by the cook
  3. Pork leg baked in bread with roasting sauce served by the cook
  4. Composition of stuffed fish served in wholes: salmon, pike, pikeperch
  5. Borscht with croquette or pâté
  6. Goulash soup served with farmhouse loaf


Snacks and additions

  1. Traditional pickles | mushrooms, cucumbers, scaloppini squash, capers, olives, pepper, bamboo shoots in natural brine, marinated small onion, mini corn cobs)
  2. Composition of fresh lettuces with dressings
  3. Mix of bread
  4. Butter
  5. Flavoured butter | garlic, herbal, lemon, basil |
  6. Stand of seasonal fruits

 

Desserts and fruits in the counter
five positions to choose from

  1. Cheesecake with peaches
  2. Cappuccino
  3. Raffaello
  4. Apple pie
  5. Cake with chocolate mousse
  6. Poppy strudel
  7. Sponge cake roll with whipped cream
  8. Salad of fresh fruits with advocate


Cold drinks in the table without limitation
five positions to choose from into the table

  1. Coca-Cola/ Sprite/ Tonic/
  2. Juices: orange/ red orange/ apple/blackcurrant/ grapefruit/ banana

 

Hot drinks in the counter without limitation

  1. Choice of tea
  2. Coffee
  3. Mineral water with lemon