Zamek Ryn

Aperitif
a choice of

Served Dishes

- pre-starter - in table -
Bread (a baquette), butter (herbal, garlic, usual)

- starter - in table -
Terrine of wild boar with gelatine with porto and raspberry sauce on corn salad
(the green of corn salad softened with fresh herbs)
- soup – a served dish-
Porcini soup served in wholemeal bread

- main dish – a served dish -
Pork loin
in the green pepper gravy wrapped in bacon
accompanied by potato dumplings and boiled vegetables
green and white bean with butter
and corn circles

- dessert – a served dish -
Crème Brûlée

Served cake

Wild boar collops with forest mushrooms
buckwheat
red cabbage with raisin and apples

Served Dishes

Borsch with stollen bread


Traditional Polish Buffet

- drinks -
i.e. ‘Śliwowica’, ‘Siwucha’, mead, fruit liqueur , kvass (a choice of)

- Soup –

Chitterlings

- cold snacks -
smoked Polish cold meat
steamed smoked ham
sausages prepared and smoked on the spot

meat roast and served cold as a whole
served on boards:
pork and beef ham in one piece (cut by Cooks)
wild boar and roe deer leg
meat rolls of veal and pork loin
with plums, apricots, mushroom, dried tomatoes, herbs

terrines taken out of a form as a whole, for cutting from game and goose meat
with extras, i.e. plums, nuts, an apple
served with cranberry gravy

pork loin with horseradish in aspic

different pickles
semi-pickled cucumbers, pumpkin and plums in vinegar, gherkins and pickles
scallopini squash, pepper, capers, saffron milk caps, armillaria mushroom and pickled porcini

gravy and extras for roast meat
beetroot horseradish,
Tartar sauce,
garlic-herbal sauce
cranberry with a pear

different herring, in tomatoes and red wine, with herbs in grapeseed oil, cream
a choice of smoked freshwater fish – sturgeon, trout, eel, vendace

- hot snacks-
a selection of stuffed dumplings ‘pierogi’: cabbage and mushroom, ‘ruskie’ potato and cheese, meat
poultry ham stuffed with forest mushroom
a hunter’s stew
Duchess Anna’s Duck with almond and raisin


Cold Snacks Buffet
(European cuisine trends)

Salads
1.a salad of cauliflower, tomatoes with yoghust-mayonnaise dressing
2.Greek salad
3.a seafood salad with dressing or coctail sauce
4. a salad of rocket and spinach served on flakes of smoked duck or goose breast with red grapefruit, pomegranate, raspberries and strawberries
5.broccoli
6. slices of tomatoes with Mozzarella and Pesto with Basil leaves

Shashliks
3 shrimps with avocado pieces with yoghurt, mayonnaise and herbs sauces

slices of Prosciutto on coloured leaves with flakes of Parmesan cheese
a turkey roll with prunes and apricot

Terrine
poultry with omelette and spinach
fish
vegetables
goose’s liver

boards of cheese with fruit, nuts and dried fruit


Fruit – Dessert Buffet
Cakes:
Tiramisu in portions
Pana cota
Fruit mini-tarts – mixed fruit and one type, i.e. raspberry, bilberry, strawberry
Vienna Cheese in portions
Aple Cake in portions

Fruit
Seasonal Fruit
Several types of apple
Grapes
and other intriguingly tasty exotic fruit in original forms
Melon and watermelon balls

Chocolate Fountain
with :
mini choux buns with no filling

choux pastry sticks
thin wafers in a heart shape
cream rolls

Filleted fruit for a chocolate fountain
a pineapple
a watermelon
a melon

ice-cream
served on request