Chef recommends:

STARTERS:
- Wild boar pâté with horseradish sauce
- Deer loin Carpaccio

SOUPS:
- Pigeon consommé with dumplings
- Boletus soup with puree with bacon

FISH DISHES:
- salmon and zander king roulade in horseradish sauce with rice and boiled vegetables
- trout with vegetables baked in foil with Béarnaise sauce

POULTRY DISHES:
- roast duck with apples in natural sauce, fried red cabbage, pear with cranberry, boiled vegetables, fried potatoes with bacon
- chicken breast a'la Gregor

MEAT DISHES:
- beef loin in Gorgonzola sauce, fried potatoes in béchamel sauce
- grilled pork loin in green pepper sauce, fried potatoes in béchamel sauce, boiled vegetables

GAME DISHES:
- roast boar in thyme sauce, fried cabbage and mushrooms, fried potatoes with bacon and onion, pear with cranberry
- roast quails in cherry sauce, rice, boiled vegetables

DESSERTS:
- strawberries braised in kogel-mogel cream with ice
- sundae 'The Lord of the rings'

- smoked eel in honey and dill sauce - Old Polish sour soup with egg and sausage - Pheasant consommé with dumplings - Stuffed dumplings with boar 'Castellan' - Roast pheasant in Cumberland sauce, fried potatoes with bacon - Roast ice-cream