Weekly menu

Monday

SOUP: Cauliflower cream soup with herb croutons, chives.

MAIN COURSE: Breaded chicken fillet with garlic butter, green pea and onion puree, caramelized baby carrots, aioli sauce.

VEGETARIAN OPTION: Fried smoked tofu.

DESSERT: Fruit salad with yogurt, blueberry sauce, crunchy.

BEVERAGES: Water with lemon and mint, 100% fruit juices (apple, orange)

Tuesday

SOUP: Cream of mushroom soup, ricotta cheese, roasted pumpkin seeds.

MAIN COURSE: Panko bone-in pork chop, mashed potatos, creamy cabbage with dill,

VEGETARIAN OPTION: Panko king oyster mushroom.

DESSERT: Tiramisu, mascarpone cheese, cocoa.

BEVERAGES: Water with lemon and mint, 100% fruit juices (apple, orange)

Wednesday

SOUP: Cream of white vegetables soup, grilled pear, roasted almond flakes.

MAIN COURSE: Turkey roulade with mozzarella and cranberries, pumpkin-carrot puree, grilled bell pepper, zucchini, mushroom, and red onion

VEGETARIAN OPTION: Grilled camembert with cranberries.

DESSERT: Vanilla panna cotta, strawberry mousse, mint.

BEVERAGES: Water with lemon and mint, 100% fruit juices (apple, orange)

Thursday

SOUP: Cream of beetroot soup, cottage cheese.

MAIN COURSE: Pork neck steak, backed potato, caramelized onion, garlic butter, mini corn, Brussels sprouts, pepper marinade sauce.

VEGETARIAN OPTION: Celery steak.

DESSERT: Pear mousse on sponge cake, barley coffee, whipped cream, chocolate shavings.

BEVERAGES: Water with lemon and mint, 100% fruit juices (apple, orange)

Friday

SOUP: Pumpkin cream soup, feta cheese, black cumin.

MAIN COURSE: Sautéed cod fillet, Bby spinach salad, buckwheat with vegetables, hollandaise sauce, green peas.

VEGETARIAN OPTION: Stuffed bell pepper with buckwheat and vegetables.

DESSERT: Chia pudding, mango mousse, peach.

BEVERAGES: Water with lemon and mint, 100% fruit juices (apple, orange)

Saturday

SOUP: Tomato cream soup, crème fraiche, soup perls,

MAIN COURSE: Braised chicken thigh, fried potatoes with bacon and chives, coleslaw, garlic sauce.

VEGETARIAN OPTION: Cauliflower meatballs in dill sauce.

DESSERT: Vanilla and chocolate ice cream, cookies, whipped cream, Baileys liqueur, chocolate shavings.

BEVERAGES: Water with lemon and mint, 100% fruit juices (apple, orange)

Sunday

SOUP: Cream of leek and potato soup, green peas, garlic oil.

MAIN COURSE: Pork tenderloin in mushroom sauce, herb dumplings, green beans, butter and lemon sauce.

VEGETARIAN OPTION: Potato cutlet with Mimolette cheese.

DESSERT: Banana split with chocolate ice cream, whipped cream.

BEVERAGES: Water with lemon and mint, 100% fruit juices (apple, orange)

Notes and surcharges

• Change of the number of people – possible max. 2 days before the planned meal.
• Change of the menu of the day to another day + 10 PLN/person -
• Change of the daily menu to individual (min. 10 people) + 15 PLN/person
• Nutritional diets that require preparing meals from scratch (e.g. gluten-free, lactose-free, low-fat) + 10 PLN/person
• Vegetarian and allergy diets are prepared based on current ingredients and products on a given day – at no extra charge.

Monday

MAIN COURSE: Chili con carne in baked tortilla, sour cream, cilantro.

SALAD: Caprese salad.

VEGETARIAN OPTION: Chickpea stew in baked tortilla, sour cream, cilantro.

SIDES: Platter of cold cuts and cheeses, platter of fresh and pickled vegetables, cottage cheese with cream, egg spread, butter, honey, jam, white and brown bread, coffee-tea buffet.

Thuesday

MAIN COURSE: Fusilli pasta with chicken and spinach.

SALAD: Tuna and egg salad.

VEGETARIAN OPTION: Fusilli pasta with feta cheese and spinach.

SIDES: Platter of cold cuts and cheeses, platter of fresh and pickled vegetables, cottage cheese with cream, egg spread, butter, honey, jam, white and brown bread, coffee-tea buffet.

Wednesday

MAIN COURSE: Spicy lecho (Hungarian ragout) with chorizo and eggplant

SALAD: Feta cheese and olive salad.

VEGETARIAN OPTION: Vegetarian lecho.

SIDES: Platter of cold cuts and cheeses, platter of fresh and pickled vegetables, cottage cheese with cream, egg spread, butter, honey, jam, white and brown bread, coffee-tea buffet.

Thursday

MAIN COURSE: Spaghetti with chicken in pesto sauce.

SALAD: Broccoli and egg salad.

VEGETARIAN OPTION: Spaghetti in pesto sauce with cherry tomatoes, parmesan.

SIDES: Platter of cold cuts and cheeses, platter of fresh and pickled vegetables, cottage cheese with cream, egg spread, butter, honey, jam, white and brown bread, coffee-tea buffet.

Friday

MAIN COURSE: Spinach lasagna

SALAD: Beetroot salad

MEAT OPTION: Pulled chicken wrap.

SIDES: Platter of cold cuts and cheeses, platter of fresh and pickled vegetables, cottage cheese with cream, egg spread, butter, honey, jam, white and brown bread, coffee-tea buffet.

Saturday

MAIN COURSE: Spaghetti bolognese, Parmesan cheese.

SALAD: Chicken and corn salad.

VEGETARIAN OPTION: Linguine with garlic and roasted panko | Tofu and corn salad.

SIDES: Platter of cold cuts and cheeses, platter of fresh and pickled vegetables, cottage cheese with cream, egg spread, butter, honey, jam, white and brown bread, coffee-tea buffet.

Sunday

MAIN COURSE: Pasta with pork, sauerkraut and sausage.

SIDE DISH: Herring in oil.

VEGETARIAN OPTION: Vegan bigos with oyster mushroom and sun-dried tomatoes.

SIDES: Platter of cold cuts and cheeses, platter of fresh and pickled vegetables, cottage cheese with cream, egg spread, butter, honey, jam, white and brown bread, coffee-tea buffet.

Comments and surcharges

-Form served for max. 10 people.
-Starting the dinner buffet – min. 10 people.
-Change in the number of people – max. possible 2 days before the planned meal.
-Change of the daily menu to another day + PLN 10/person.
-Change of the daily menu to individual ones (min. 10 people) + PLN 15/person
-Nutritional diets requiring preparation of meals from scratch (e.g. gluten-free, lactose-free, low-fat) + PLN 10/person.
-Vegetarian and allergy diets are prepared based on current ingredients and products on a given day - at no additional charge.