Our Menus

1) Polish Style Buffet

Appetizers

• Grilled vegetables: eggplant with balsamic vinegar, zucchini with basil pesto, tomato with tarragon

• Salad with spinach, blue cheese, caramelized figs and birch fruit spicy syrup

• Roasted beets salad with avocado, pistachio, raspberry tomatoes and vinaigrette with porto

Main Dishes

• Beef cheeks with oyster mushrooms creamy sauce

• Catfish fillet served with apple jam

• Millet flavored with dried mushrooms

• Roasted colorful vegetables flavored with herbs: butternut squash, parsnips, black carrot, golden beet

• Mashed sweet potatoes

Desserts

• Sea buckthorn and elderberry mousse

• Fondantcake

• Fruit Salad

2) Mediterranean Style Menu

Salads

• Baked potatoes with extra virgin olive, fresh herbs, parmesan and crispy

• Italian bacon with balsamic vinegar

• Salami, baked pepper and pasta salad with sherry vinegar and oregano

• Vegetable salad with feta cheese, olives and crispy salad

• Selection of bread and butter

Main Dishes

• Tortiglioni with spicy tomato sauce with tuna and capers

• Roasted turkey breast with vegetable ratatouille

• Rockfish fillet with lemon sauce with sun-dried tomatoes and capers

• Boiled rice with fresh herbs

Desserts

• Fruit salad

• Almond cake

• Chocolate cake with caramelized pears

Cold appetizers

•Octopus marinated with green chili and ginger served on rice toast with pepper and red curry mousse
•Fried shrimp with slightly spicy pineapple
• Lightly fried tuna with sun-dried tomatoes mousse with tamarind and oranges
• Smoked salmon with cream cheese with horseradish
• Duck with roasted vegetables, coriander, basil and plum sauce
• Parma ham with dried figs jam and arugula
• Spanish dried sausages with bean mousse with cumin
• Chicken in batter with coriander and mango chutney
• Fried smoked tofu with oriental spices and mango jelly
• "Truffles" with blue cheese and green curry with basil
• Eggplant "Tartar" with lemon grass and coriander served on shrimp toast with micro sprouts
• Vegetable salad with herbs, mango and pea sprouts wrapped in paper rice


Hot appetizers

Oriental chicken Satay with peanut sauce
Mini beef burrito with Ranchero sauce
Cod rolls with grilled zucchini and caper-lemon sauce
Indian samosas with vegetables and Madras curry sauce

Desserts

• Mango cheesecake with orange
• Nut chocolate mousse with chili and dried plum chutney
• Mini lime tart with baked meringue
• "Tequila Sunrise" tartlet with tequila, pineapple and Pasqua liqueur

Tex Mex Picnic

Salads

• Cesar salad
• Ice salad with bacon and parmesan
• Salad with ham, pineapple and corn
• Coleslaw
• Potato salad with herbs
• Tomato salsa
• Sour cream
• Smoked bell pepper sauce
• Bread and rolls selection


Grill

• Pork steak marinated in paprika
• Beef hamburgers with smoked bacon, sesame bun, onion, pickle and mayonnaise sauce
• White sausages with smoked paprika aromas
• Grilled vegetables -eggplant, bell pepper
• Toasted tortilla with chicken Fajita with peppers and cheddar

Big pan

• Baby potatoes fried with peppers and onion
• Pork with cumin and chorizo


Desserts

• Seasonal fruit: watermelon, melon, pineapple
• Chocolate cake
• Coconut cake
• Banana cake with cinnamon

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Kids menu

Salads
• Coleslaw
• Vegetable salad
• Tomatoes with mozzarella
• VPop-corn

Hot dishes

• Turkey with creamy mushroom sauce
• Chicken fingers
• French fries

Hot Dog station
• with mustard sauce, ketchup and crispy onion

Pasta station

• with tomato sauce
• with creamy sauce with ham

Desserts

• Apple pie
• Cheesecake
• Chocolate cake
• Cotton Candy
• Ice lolly

Plated Dinner

Appetizer: Marinated pheasant breast served with apricot mousse with porto, red currant jelly and orange caramelized with anise

Hot appetizer: Pancerotti with crayfish and dill emulsion served with crispy asparagus and broad beans salad

Soup: Crayfish soup with sour cream and red caviar

Main dish: Roast beef with crushed pepper served with roasted vegetables & chick peas puree, kale and chanterelles and zucchini in herb butter

Dessert: Grapefruit sorbet with fruit, caramelized juniper and gin


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Buffet

Appetizers
• Smoked duck carpaccio with cranberry jelly and truffle
• Smoked turkey breast with sweet and sour apple-quince sauce
• Roast veal with quail egg, sour soup jelly and mushroom powder
• Carpaccio style marinated and smoked pork fat with sea salt, dried currants, malt coffee and smoked plum
• Golden beet "Carpaccio" with goat cheese mousse, raspberries and pea sprouts
• Norwegian smoked salmon rolls with tomato jelly, cream cheese and lemon flavor
• Grilled aubergine rolls with chickpeas mousse and sprouts: peas, sunflower and beans
• Mozzarella with cherry tomato and red basil
• Tart with goat cheese, spinach and caramelized figs and shallots
• Flavored chickpeas paste: with roasted beet, with green peas, with sun-dried tomatoes and classic hummus selection with grapes and crackers

Salads

• Fresh spinach with watermelon, caramelized figs and camembert cheese
• Young romaine lettuce with asparagus, tomato and grapefruit served with red berries sauce Roasted fennel salad with orange and chili pepper
• Squid salad with wild garlic and endive lettuce with colorful bell pepper

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Action Station

• Tartar station with tuna, salmon and eggplant tartare chopped on request, served on shrimp toast
• Baked salmon fillet in a spicy orange glaze, cut on request and served with fennel and chili salad
• WOK station with Thai noodles with oriental duck, bok choy and fresh basil
• Station with spring rolls stuffed with: with vegetables, pork or shrimp, served with green chili sauce

Main Courses

• Tuna, swordfish and seafood ragout with dried tomatoes and lemon sauce
• Trout with carrots glazed in green pine syrup and cauliflower cous cous
• Roasted duck with oriental vegetables and teriyaki sauce
• Pork tenderloin escalopes marinated in lemon grass and ginger sauce served with blue cheese and basil
• Roast guinea fowl roulades with maple syrup and cranberries
• Thai style chicken green curry
• Baked leek with cream, tarragon and white wine
• Pearl barley with shallots
• Jasmine rice

Desserts

• French-style pancakes station with pancakes fried on request served with maple syrup and Grand Marnier
• Creme Brulee with cherry sauce with ginger
• Chocolate cake with orange liqueur
• Mascarpone tart with rum
• Strawberry and vanilla mousse cake with raisins
• Dark chocolate mousse with chili
• Coconut terrine with malibu
• Cake with white chocolate, almonds and orange sauce with cardamom
• Tartalets with seasonal fruits