Banquet menu: Cold appetizer
Marinated champignons
Homemade sausage
Baked pork
Three types of fat
Herring (recipe from the chef)
Appetizer “Panska”
Assorted meat
Sandwiches with red fish (on a baguette)
Fish pouring
Rolls of pita “Spicy”
Tartlets-Julien
Sandwiches with red caviar (on a baguette)
Tartlet with herring
Canapes with smoked pork and cheese
Overflowing with veal tongue
Raw-smoked sausage
Pickling from a tub
A plate of marinades
Assorted tartlets
Eggplant rolls
Canape with balyk and cheese
Pancakes with salmon
Pancakes with herring
Italian cheese
Banquet slicing
A plateau of cheeses
Mackerel banquet
Lightly salted salmon with lemon and olives
Rolls with herring and cream
Snack plums
Greek olives
Fresh vegetables with herbs
Banquet fish plate
Cheese balls
Deep fried onion rings with garlic sauce
