Appetisers
- stuffed pike in horse-radish dressing
- venison paste in steak Tatar dressing
- a choice of pork butcher’s meat and baked meat in cheese composition
- plum in bacon
- festival of pierogis (with cabbage and mushrooms, with venison, Russian)
- potato ‘sausage’ with a dip
Salads    
- country salad with feta cheese
- mushroom salad  
- bialowieska salad
Cottage Table
- bread and pastry, butter, bialowieski lard, pickles
Main courses
- deer/wild boar ham in cranberry souse
- regional ‘kartach’ with a home-made souse
- forest collops with mushrooms and souse
- pork-ham collar in forest souse
- baked neck in hunters souse
- deer in mushroom souse
Desert

- apple-pie with ice-cream
- regional Marcinek
- fruit jelly with whipped cream