Main Courses

3 November 2020

Veal chops cooked Polish-style, served with quail eggs and green cucumber salad with creamy dressing

Beef sirloin in wine and wild mushroom sauce, with potato dumplings

Veal shank w served with homemade Silesian dumplings and leeks

Roasted shoulder of lamb in red wine sauce with rosemary & thyme

Roast half duck with apple stuffing

Duck breast served with potato gratin and braised red beetroots

Traditional pork chop served with braised cabbage

Seasonal risotto