Package November 27 - 29, 2020 Stay with an overnight stay in comfortable rooms in three historic buildings: the Marysieńki Palace, the Knight's Hotel or the Castle Chambers; Delicious dinner in the form of a rich buffet (on Friday, November 27). Wine tasting on Friday evening. Recital with live music performed by Krzysztof Gdański - winner of the chance for success with Maryla Rodowicz (Saturday, November 28) - no dancing. Breakfast in the form of a rich buffet at the Kolumnowa Restaurant Buffet Andrzejkowa dinner with a specially prepared menu by the chef of the Open Bar during St. Andrew's party - White wine / Prosecco / Aperol / Wódka Żubrówka / Whiskey Grand & # 39; s / Piwo Specjal / Water / Fruit drinks / Carbonated drinks Access to the Recreation Center - free access to the Wellness zone including: a swimming pool with water attractions, jacuzzi, infrared, steam and dry sauna Access to the gym and the Fitness Room Night walk with lanterns around the Castle Fun for Children with surprises (St. -23.00, Saturday 28 November) St. Andrew's Dinner Menu Cold appetizer Matias served with sour cream, caramelized apple and pickled onion Bread / Butter Asia station - Live cooking Thai soup with pieces of chicken and prawns Mekong chicken with sesame on rice, and crispy vegetables Sushi Vegetable spring rolls in sweet and sour sauce Baked dumplings stuffed with Asian stuffing Teriaki shrimp salad Italian station - Live cooking Cream of baked tomato and garlic Ravioli with ricotta, Parmesan, and spinach Tortelini salad with porcini mushrooms Capressi with basil pesto and pine nuts Melon served with Black Forest ham and bulb sauce Roasted beef rocket salad, caramelized nuts and crispy vegetables Lettuce with spinach ravioli with pieces of stewed pork tenderloin Spinach salad with pieces of blue cheese, pear, chicken, and herb croutons Station with Pierogami - Live cooking Dumplings with pulled duck with nuts, broccoli, and dark sauce Sarmacka station - Live cooking Stuffed poultry with sauces and caramelized red cabbage with raisins Shoulder stuffed with bacon, pepper sauce and butter mushroom Beef roast beef served with roasted rosemary potatoes Vegan station - Live cooking Pepitki served with Asian vegetables Kaszotto with boletus and chives Baked beetroot salad with pomegranate Salad with buckwheat and green beans Falafels with yoghurt dip Vege burger with caramelized onion Warm buffet Game stew with forest gifts, served with roasted vegetables and rosemary Confit chicken thighs, served with peach sauce and crispy carrots Pork tenderloin served on baked oyster mushroom with shallots Salmon trout served on couscous with vegetables and caper sauce Yellow curry with pineapple, sweet potato, parsnips, and green peas Lentils with mushrooms, chives and root vegetables Baked dumplings stuffed with oriental stuffing Cold buffet Roasted pork chop served with tuna and caper sauce, Chicken terina served on pineapple Duck mousse with pistachios and blackcurrant jelly Salmon tartare served with cucumber and caviar Low-temperature roast pork served with BBQ sauce Pork pate with venison tenderloin marinated in honey Venison pate with boletus Baked bacon with green pepper and roasted garlic Pork shoulder baked in old Polish style, stuffed with onion and bacon Pork loin marinated in vegetables, smoked in a pear tree Bacon rubbed with garlic and marjoram, smoked Beetroots with horseradish Horseradish with cream Tatar sauce Marinades from the castle cellar Lard Bread, butter 23.30 Black pudding served with onion, seasoned with savory and sage Żur with mushrooms and bacon Dessert buffet A nut cake with a crispy bottom White chocolate cheesecake baked at low temperature Mango and passion fruit mousse Italian Tiramisu Chocolate mousse served with cherries Panna cotta with a hint of lemon, served with raspberry sauce Cakes from the castle's pastry shop Dessert station - Live cooking Artisan ice cream