(little buns filled with mushroom and onions, or saurkraut)
Lamb Pilaf Uzbek-style ( UzbekskiiPlov)
(lamb, rice, carrots, onions, raisins, apricots, paprika, salt and pepper)
Roast Pork in a Russian Style
(Pork roast, carrots, parsnip, onions, beef broth, wine, ginger, bayleaf, salt and pepper)
Pears stewed with Dates
(Cucumbers, dates, honey, pears, cloves, cinnamon, rosewater)
Green Mustard Sauce ( Zielonysos z musztarda)
(Mustard, honey, wine, olive oil, anise seed, parsely, salt and pepper)
Tula Spice Cakes ( PrianikiTyl’skie)
(flour, sugar, butter, cinnamon, baking soda, honey, egg, cloves and nutmeg)
If you have any food concerns/sensitivities/issues, please contact the Feast Cook by February 17, 2016.
Ploughman’s Lunch: Buns, cheese, boiled eggs and meat.
Please direct questions to the Lunch Cook.