Traditional bread and salt greeting,
Dinner:
chicken broth with noodles, Hawaiian style cutlet,
Chef's breaded pork chop, chicken breast de Volaille,
potatoes with dill, cooked vegetables e.g. fried beetroots,
salad assortment
Hot dishes during the evening:
Beef Stroganoff, neck of pork,
Silesian dumplings and red cabbage salad, tripe soup,
borsch with a meat patty,
Cold snacks:
assorted juicy meat roulades and roast meats, p漮廥,
hams and sausages, eggs with mushroom and ham stuffing,
ham in aspic with horseradish mousse, herring in Tartar sauce, herring with onions, roast loin of pork in aspic,
poultry / pork / tongue aspic; bread,
traditional vegetable salad, Hawaiian salad,
pickled mushrooms, cucumbers, peppers, onions;
fresh tomatoes and cucumbers; cold drinks,
Coffee and tea.