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