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Półmisek serów

camembert/pleśniowy/żółty twardy/konfitura/krakersy

Półmisek przekąsek

Krewetki w cieście ziemniaczanym

Pumpernikiel z musem z dziczyzny

Szaszłyki z kurczakiem i ananasem

Pomidor coctailowy z mozzarellą

Humus z pieczoną papryką

Kabanosy z sosem majonezowym z wasabi

Półmisek owoców

Oliwki/papryczki z serem

Wino Zamkowe- butelka

in teriyaki sauce, served with mano, cucumber, red onions, chilli peppers, fennel and coriander-based vinaigrette

served with pouched egg, croutons, caramelized pears, camembert and honey – mustard sauce

served with arugula, pumpkin, arinated mushroom, lovage oil and parmesan cheese

served with mustard seeds, sundried tomatoes, marinated mushrooms, mango, avocado with lime, caviar, pickled melon with coriander

served with portobello mushroom, fried garlic, spinach and poached egg

sauteed in butter, garlic, piri-piri peppers sprinkled with white wine

stuffed dumplings, gently fried with chopped coriander and piri-piri peppers in a Thai sauce served with chinese broccoli, chopped chieves and sweet and spicy salad

soup with baked pappers served with prawns and croquette with mozzarella cheese

served with self-made noodle muton-staffed dumplings

with giblets, fruits in vinegar and roughly cut pasta

served with pear, melon, sunflower seeds and parsley oil

with smoked pork and mushrooms, served with eggs, bacon chips and potato puree

served with porcini mushrooms in cream

served with asparagus, green peas and seafood

served with lentils with carrots, green pea puree and roasted cauliflower

served wih confit potatoes, brussels sprouts and roasted carrots in a mushroom sauce

served with broccoli and peanuts, noodles, bamboo, Mu-erh mushrooms, teriyaki sauce, sesame, chinase cabbage, carrots, celery, beech mushrooms

in a chicken mousse wrapped in a rasher of bacon, served with butter puree, mustard sauce and asparagus

staffed with prawn mousse, served with polenta, green peas, broccoli and shellfish based sauce

served with demi-glace sauce, butter puree and hot sweet and sour cabbage

 served with black currant based sauce, groats with broad bean, beetroot and sweet potato puree

served with red-beet-and-horseradish puree, confit potatoes in a sour cherry sauce, marinated yellow beetroots and green beans

a salty base served cold with strawberry ice cream, fresh strawberries and mint leaves

served with roasted chocolate and salty carmel ice cream

served with mascarpone and fresh fruits

(unpasteurised cream) served with hot forest fruits

(without green herbs)

served with cream and raspberry

served with fries and carrot and peach salad

with bolognese sauce