Weekly Menu: 10.08–16.08

## Monday — 10.08

### Soup
- Cauliflower and broccoli soup — 350 ml *(GLU, LAK, SOJ, SEL, GOR)*

### Main Courses
1. Old Polish-style oven-baked pork ribs — 180 g *(GLU)*
2. Sweet cheese pancakes with fruit and cream — 400 g *(GLU, JAJ, LAK)*
3. Minced meat cutlet — 180 g *(GLU, JAJ)*

### Sides and Salads
- Assorted fresh salads *(GLU, JAJ, LAK, GOR)*
- Broccoli salad with chicken — 300 g *(JAJ, LAK, GOR, SIA)*

---

## Tuesday — 11.08

### Soup
- Vegetable soup — 350 ml *(GLU, LAK, SOJ, SEL, GOR)*

### Main Courses
1. Pork roulades in dill sauce — 180 g *(GLU, LAK)*
2. Pasta with young cabbage and sausage — 400 g *(GLU, LAK)*
3. Chicken breast cutlet in a crispy coating — 180 g *(GLU, JAJ)*

### Sides and Salads
- Assorted fresh salads *(GLU, JAJ, LAK, GOR)*
- Tortellini salad with salmon — 300 g
- Chicken and pineapple salad — 300 g *(JAJ, LAK, GLU, SIA)*

---

## Wednesday — 12.08

### Soup
- Creamed spinach soup — 350 ml *(GLU, LAK, SOJ, SEL, GOR)*

### Main Courses
1. Pork goulash with mushrooms — 400 g *(GLU)*
2. Pasta in creamy spinach sauce with chicken — 400 g *(GLU, LAK)*
3. Pork neck roast in its own sauce — 180 g *(GLU)*

### Sides and Salads
- Assorted fresh salads *(GLU, JAJ, LAK, GOR)*
- Greek salad — 300 g *(LAK, SIA)*
- Greek-style salad with chicken *(LAK, SIA)*

---

## Thursday — 13.08

### Soup
- Barley soup with parsley — 350 ml *(GLU, SOJ, SEL, GOR)*

### Main Courses
1. Breaded pork cutlet — 180 g *(GLU, JAJ)*
2. Chicken fillet in curry sauce — 180 g *(GLU, LAK)*
3. Russian-style dumplings with fried onion and bacon cracklings — 400 g *(GLU, LAK)*

### Sides and Salads
- Assorted fresh salads *(GLU, JAJ, LAK, GOR)*
- Salad with sun-dried tomatoes — 300 g
- Sun-dried tomato and chicken salad *(GLU, JAJ, ORZ, LAK)*
- Chicken and pineapple salad — 300 g

---

## Friday — 14.08

### Soup and Drink
- Creamed red borscht — 350 ml *(GLU, LAK, SOJ, SEL, GOR)*
- Vanilla and raspberry smoothie — 350 ml *(LAK, JAJ)*

### Main Courses
1. Fried hake fillet — 180 g *(GLU, JAJ, RYB)*
2. Baked salmon fillet with garlic butter — 200 g *(LAK, RYB)*
3. Breaded chicken roulade with spinach — 180 g *(GLU, LAK)*

### Sides and Salads
- Assorted fresh salads *(GLU, JAJ, LAK, GOR)*
- Gyros salad — 300 g *(LAK, SIA)*
- Tuna salad — 300 g *(JAJ, LAK, RYB)*

---

## Saturday — 15.08

### Soup
- Chicken broth with pasta and parsley — 350 ml *(GLU, LAK, JAJ, SOJ, SEL, GOR)*

### Main Courses
1. Chicken breast cutlet — 180 g *(GLU, JAJ)*
2. Pork neck roast in its own sauce — 180 g *(GLU)*

### Side
- Assorted fresh salads *(GLU, JAJ, LAK, GOR)*

---

## Sunday — 16.08

### Soup
- Tomato soup with rice — 350 ml *(GLU, LAK, SOJ, SEL, GOR)*

### Main Courses
1. Chicken fillet in mushroom sauce — 180 g *(GLU, LAK)*
2. Breaded pork cutlet — 180 g *(GLU, JAJ)*

### Side
- Assorted fresh salads *(GLU, JAJ, LAK, GOR)*

---

## Allergen Information

The seasonings used to prepare the dishes may contain:

- Gluten
- Eggs
- Peanuts
- Soy
- Milk / lactose
- Nuts
- Celery
- Mustard
- Sesame