Sideboard:
Dried fruits, walnuts, hazelnuts, smoked gouda, Swiss cheese
Ogórki Kiszone (fermented cucumbers)
(Cucumbers, water, salt, garlic, fresh dill, fresh horseradish leaves or horseradish root, bay leaf, oak leaf, peppercorns)
Appetizers:
Beer soup with cheese and eggs
(Leeks, cabbage, tarragon, parsley, flour, ale, eggs, milk, caraway seed, ground ginger, ground mace, ground saffron, salt, feta and/or queso fresco)
Wroclaw trencher bread
(Rye flour, spelt flour, wheat flour, ale, yeast, water, salt, sourdough starter
Polish sausage (from Sir Hugh Plat’s “Delights for Ladies”, 1602)
(Ground pork, casings, ground ginger, ground black pepper, sage, brine (water and salt)
Butter and mustard)
First Course:
Gruel of mixed grains
(Wheat groats, beef stock, wroclaw trencher bread, spinach, celery, parsley, onion, garlic, millet kasha, apple cider vinegar, black pepper, salt)
Compositum of cabbage, chard, di and mushrooms
(Onion, cabbage, lovage, parsley, dill, mushrooms, garlic, white wine vinegar, butter, Salt, pepper)
Chicken with green mustard sauce
(Chicken, Dijon mustard, honey, red wine, olive oil, ground anise seed, salt, parsley, black pepper)
Second Course:
Turnip kugel
(Olive oil, buckwheat grits, turnips, parsnips, lentils, spinach, parsley, leek, poppy seeds, ground anise seed, ground ginger, vegetable broth, eggs, Matzo crumbs)
Smoked beef roast
(Beef, ground cubeb, balsamic vinegar, water, ground caraway seed, ground dill seed, fresh savory, fresh tarragon, long pepper, garlic, butter)
Dessert:
Court dish of baked fruit pies
(Apples, pears, raisins, dried cherries, figs, slivered almonds, lemon, sugar, cinnamon, bread crumbs, cream, eggs, Flour, water, butter)
Saffron wafers
(Flour, sugar, ground saffron, egg whites, rosewater, Poppy seed oil)
Fruitcake boar’s head
Beverage:
Polish hydromel (non-alcoholic)
(Water, fennel seed, ground cassia cinnamon, honey)
Mulled cider
(Apple cider, mulling spices)