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Served lunches
Lunch Menu no. 1
- Cream of fresh button mushroom soup
- Pork loin roast served over mustard sauce with basil purée, boiled vegetables
- Apple strudel served over coffee sauce
- Bread, butter
- Fruit juice 0,2 l, mineral water
Lunch Menu no. 2
- Cream of red pepper soup with sour cream
- Pork cutlets baked with tomatoes, cheese and nuts, served with garlic sauce, baked potatoes and boiled cauliflower
- Strawberry tart served with crème anglaise
- Bread, butter
- Fruit juice 0,2 l, mineral water
Lunch Menu no. 3
- Onion soup with croutons
- Cheese and spinach stuffed pork tenderloin with classic roast sauce, boiled potatoes, beets Provencal
- Plum strudel with mint ice cream and strawberry sauce
- Bread, butter
- Fruit juice 0,2 l, mineral water
Lunch Menu no. 4
- Cream of potato soup with fried batter pearls
- Mushroom mousse stuffed chicken breast with sauce blanche, whole baked potatoes and boiled broccoli
- Apple pie with vanilla sauce
- Bread, butter
- Fruit juice 0,2 l, mineral water
Lunch Menu no. 5
- Cream of onion soup with cheese croutons
- Dried tomato-stuffed chicken breast with potato wedges and boiled cauliflower
- Cheesecake Krakow style with raspberry sauce
- Bread, butter
- Fruit juice 0,2 l, mineral water
Lunch Menu no. 6
- Chicken consomme with noodles
- Pork braciole with pommes noisettes and boiled vegetables
- Lemon mousse
- Bread, butter
- Fruit juice 0,2 l, mineral water
Lunch Menu no. 7
- Minestrone soup
- Spinach-filled dumplings (“pierogi”) baked with gorgonzola sauce
- Fruit salad
- Bread, butter
- Fruit juice 0,2 l, mineral water
Lunch Menu no. 8
- Mozzarella cheese, cucumber and tomato with orange filets and garden herb dressing
- Cream of cauliflower soup with smoked salmon
- Chicken and pork braciole with chanterelle mushrooms, garlic sauce and fried potatoes with bacon
- Orange panna cotta with raspberry sauce
- Bread, butter
- Fruit juice 0,2 l, mineral water
Lunch Menu no. 9
- Trout tartare with garlic croutons
- Benedictine soup
- Pork tenderloin in red onion sauce with au gratin potatoes and fresh vegetable salad
- Creme brulee
- Bread, butter
- Fruit juice 0,2 l, mineral water
Lunch Menu no. 10
- Tomato soup with noodles
- Trout braciole served over white wine sauce with au gratin potatoes and boiled vegetables
- Fruit pie
- Bread, butter
- Fruit juice 0,2 l, mineral water
More menu options available per e-mail at request.
