Easter Buffet
We invite you to Bona Restaurant for a special buffet breakfast and festive Easter lunch, where tradition meets fine dining. Each dish has been carefully crafted to combine refined and classic Easter flavors – from aromatic starters, through delicate soups, to exquisite main courses and sweet holiday desserts. Treat yourself to a moment of relaxation with your loved ones, savoring thoughtfully prepared dishes in an atmosphere of warmth and luxury. This is a one-of-a-kind experience that will be remembered for a long time.
Join us on April 5 for:
Easter Breakfast from 11:30 AM to 1:00 PM
Easter Lunch from 2:00 PM to 10:00 PM"
Buffet selection:
Eggs & egg dishes
Hard-boiled and soft-boiled eggs
Stuffed eggs (classic, mushroom, salmon, avocado)
Egg spread with chives and horseradish
Mini vegetable Easter frittata
Hot dishes
Traditional Easter sour rye soup (żurek) with white sausage
White sausage (served hot or cold)
Cold cuts & pâté
Roasted ham Homemade pâté with cranberries or horseradish
Ham rolls with horseradish spread
Cheeses Cottage cheese with chives and radish
Cheese selection:
Provola,
Camembert,
goat cheese,
Pecorino Moliterno
Salads:
Salads Traditional vegetable salad
Mushroom salad
Egg and rocket salad with honey–mustard dressing
Beetroot salad with feta and walnuts
Herring in sour cream
Bread & condiments
Sourdough bread, white and whole-grain rolls, challah, mini croissants
Fresh horseradish, beetroot relish, mustards
Butter and herb butter
Pickled cucumbers, marinated mushrooms
Sweet selection:
Traditional Easter cake Mazurek (Polish Easter shortbread)
Cheesecake
Mini cupcakes or yeast cake
Beverages
Coffee and tea
Fruit juices
Water with lemon and mint
Fruit compote
Easter Lunch
MENU 1
Amuse-bouche (welcome bite)
Mini tartlet with horseradish mousse, quail egg and trout caviar
Soup (choice of)
Clear Easter sour rye soup with raviolo stuffed with white sausage and marjoram
Horseradish cream soup with poached egg and buttered crouton
Main course (choice of)
Sous-vide pork tenderloin, red wine sauce
Herb-crusted lamb loin, demi-glace sauce
Side dishes
Gratin dauphinois
Green asparagus with lemon butter
Roasted beets with thyme and honey
Romaine lettuce with honey–mustard vinaigrette
Rocket salad with Parmesan and toasted nuts
Dessert (choice of)
Pistachio cheesecake with white chocolate
Vanilla mousse with almond crunch and raspberry coulis
MENU 2
Amuse-bouche (welcome bite)
White vegetable mousse with truffle oil (served in a small glass)
Soup (choice of)
Clear Easter sour rye soup with raviolo stuffed with white sausage and marjoram
White asparagus cream soup with Parma ham crisp
Main course (choice of)
Confit duck leg, cherry–port sauce
Salmon steak, lemon sauce
Side dishes
Gratin dauphinois
Green asparagus with lemon butter
Roasted beets with thyme and honey
Romaine lettuce with honey–mustard vinaigrette
Rocket salad with Parmesan and toasted nuts
Dessert (choice of)
Pistachio cheesecake with white chocolate
Lemon tart with Italian meringue