Pakiet Szafranowy

Traditional greeting of the Bride and Groom with bread and salt; Welcome Toast with a glass of sparkling wine for wedding guests; Table decorations with seasonal flowers; Candles for tables; Menu served to choose from (3-course); 2 dishes to choose from after 22:00 and 24:00 ; Hot buffet refilled for 3 hours; Cold snacks: a choice of 8 starters and 5 salads; Extras (8 items); Dessert buffet: a choice of 7 desserts; Unlimited drinks - coffee, tea, juices, water, carbonated drinks; Lemonade Bar (3 lemonades to choose from, e.g. coconut, cucumber, lemon, peach, watermelon); Professional waiter service; Special price for wine from the Chianti region, imported only for hotel guests - PLN 39; Suite for Honeymooners for the wedding night; Two rooms for parents Bride and Groom; Special price for accommodation for wedding guests; Discount for SPA treatments for the newlyweds in the amount of 20%; Voucher for a dinner for the bride and groom on the first wedding anniversary; Free parking for all guests; Stage for the team; Covers for chairs wa (cream); Children under 3 years old free of charge; Children from 3 to 10 years old 50% discount from the basic price. SERVED MENU (3-COURSE) SOUP (one soup to choose from): Beef guts; Homemade broth with noodles and carrots; Creamy courgette soup; Creamy pumpkin soup. MAIN COURSE (one course to choose from): Roast duck with apples and fresh cranberry sauce; Zander with stewed leeks, artichokes and colored rice; Pork tenderloin baked in honey glaze, served with Polish-style potatoes and dried cranberry sauce; Grilled Lemon Salt fillet served with fennel salad, wild rice and spicy sauce; Beef tenderloin stuffed with boletus, served with cranberry sauce and baked potatoes. DESSERT TO CHOOSE (one dish to choose from): Hot chocolate souffle with vanilla ice cream; Coffee and cheese dessert with Sambuca liqueur; Cream of brulle with roasted cane sugar; Tiramisu cake. II DISH SERVED AFTER 22:00 (one dish to choose from): Stuffed fowl fillet dressed in a green jacket, served with broccoli with mashed potatoes and Chablis sauce; Beef tenderloin medallions with basil spaghetti and dark balsamic sauce with marinated chestnuts; Stuffed chicken thighs served with mashed potatoes and boiled vegetables; Pork tenderloin marinated in rosemary, served with potato pancake and mushroom ragout; Salmon baked in sesame, served on vegetable spaghetti, potatoes in dill, and champagne sauce. III DISH SERVED AFTER 24:00 (one dish to choose from): Borscht with croquette; Old Polish sour rye soup with egg and sausage; Duck consome served with meat dumplings and julienne vegetables. HOT BUFFET (to choose from: 1 soup, 3 main courses, 3 side dishes) refilling time 3 hours: Fluffy cream of forest mushrooms with puff pastry croutons; Cream of white vegetables with truffle oil; Chicken in sesame, served on curry sauce with coconut milk; Roasted veal with roasted pepper sauce; Salmon medallions in saffron sauce; Baked pike perch served on spinach with lemon sauce; Gnocchi served with sun-dried tomatoes, arugula and herbal oil; Potatoes baked with garlic butter and herbs; Steamed seasonal vegetables sprinkled with thyme butter; Homemade dumplings; Steamed broccoli with herb butter and almonds; Lyonnaise potatoes with leek and dried tomatoes. COLD SNACKS BUFFET (8 snacks to choose from) Herring in a creamy onion quilt; Cold smoked trout with lime sauce; Pork roasted with horseradish stuffing in Malaga; Duck terrine stuffed with pistachios and apple mousse; Tomatoes stuffed with crab salad; Flakes of sirloin of salmon marinated in oranges and green tea; Roast turkey breast in Malaga, decorated with fruit and cranberry sauce; Baked pork loin with jelly plum; Smoked ham rolls on a cherry tree, served with asparagus; A platter of traditional roast meats: pork loin in honey and caraway, pork neck in herbs and spicy mustard, bacon baked with garlic; Sun-ripened tomatoes layered with mozzarella, served with basil sauce; Pork loin made from an old Polish marinade, dry sausage and smoked kabanos sausages; Antipasto made of grilled vegetables marinated in herbs with olive oil; Turkey marinated in pear vinegar with the following sauces: cranberry, horseradish and mustard; Smoked fish (salmon, trout, halibut); Salmon tartare, served on lettuce with red caviar; Roasted veal flakes served with Vitello sauce. SALADS (5 salads to choose from): Smoked chicken salad with marinated pear in spices and lamb's lettuce; Smoked trout and green broccoli salad with sun-dried tomatoes and herb sauce; Pasta and salami salad with grilled vegetables and basil; Traditional vegetable salad with mayonnaise sauce; Greek salad with pickled olives and feta cheese; Hawaiian Pineapple Salad; Tuna salad with colorful peppers and corn sprinkled with truffle oil