there will be three hot meal services (6pm, 10pm, and 12am)+ two savory buffets + one sweet buffet that will be open throughout the night following the first meal service.

food and drinks will be plentiful and served all night long.

first dinner (served to seats):

soup: tomato bell pepper cream

main course: sous vide turkey breast, mashed potatoes, rustic vegetables with green olive oil, beetroot reduction, cheese sauce

vegetarian: stuffed zucchini roulade with vegetables and ricotta

dessert: apple tart

second dinner (buffet style grill served on landing)

local sausage, chicken shashlik + bacon + vegetables, potatoes in papillotes, mix of grilled vegetables, bread, pork neck, black pudding in papillotes with onion and cabbage

midnight dinner (buffet style served inside)

dumpling buffet and sour rye soup with egg and local sausage

country table (served all night following first dinner)

(known to the Walkers as the infamous "sausage wagon"):

pickled cucumbers, horseradish, spicy beetroot, lard with cracklings and bacon, proziaki (regional bread), garlic butter, farmer’s cheese with cream and dill, pork loin stuffed with minced meat, pork loin with plums, ham baked with skin, tenderloin stuffed with sausage, pâté with liver, head cheese, pickled meat

finger food table (served all night following first dinner):

regional cold cuts, sausages and kabanos (skinny sausage), bread, tortilla pockets, mini breads, baked chicken pieces, filo pastry triangles, assortment of regional cheeses, spring salad, polish-style salad

sweet table:

a mix of small potted desserts, cakes, cupcakes, and puddings