Soups:
Broth with homemade noodles or dumplings
Broccoli cream soup with croutons
Paprika cream with tiftels and basil
Cream of celery with almond flakes
Tomato cream Zucchini cream
2nd course:
Chicken breast stuffed with dried tomatoes and mozzarella, basil sauce, potatoes, salad
Juki hunting (pork loin stuffed with mushrooms), mushroom sauce, potatoes, and salad
Pork rolls stuffed with peppers and zucchini with thyme sauce, potatoes, salad
Chicken breast stuffed with spinach and feta cheese with tarragon sauce, potatoes, salad
Salmon in balsamic glaze, potatoes, salad Zander in vegetables, potatoes, salad
Hot snacks:
Goulash soup
Borscht with pate
Tripe with bread
Legs baked with vegetables served on a plate
A bowl of roasted meats (pork neck, pork knuckle, chicken breast, pork chop) with potatoes served on a plate
Duck breast with apples
Beef loins
Steamed vegetables
Cold snacks:
Poultry galantine
Bacon stuffed with tenderloins
Chicken roulade stuffed with broccoli
Franciscan roulade
Herring with sun-dried tomatoes, capers and olives, Carthusian herring
Rolls with salmon and cottage cheese
chicken salad
BBQ salad
Greek salad
Vegetable Salad
Duck salad
Mozzarella with tomatoes
Dessert:
Hot raspberries with a scoop of ice cream, whipped cream and meringue
Ice cream cup with fruit, Cheesecake "Bee"
coffee table
Fruit
Cake
Drinks
Vodka
Cake
