Dream wedding at Czocha Castle

The medieval fortress located on the rocky promontory on the bank of the lake is a perfect place for organising a wedding party. The splendid ambience of the place and the atmosphere of stylish interiors will make your experience here truly unforgettable and will take you to the wonderful world of sensations. To cater for the tastes of our guests, the chef recommends some unique dishes of traditional Polish cuisine.
In the stylish castle halls you will savour the delicious dishes that we prepare using our coal-fired kitchen stove.

We have 4 wedding rooms at your disposal:

• Marble Hall – 100 seats
• Library – 30 seats
• Restaurant – 40 seats
• Knight’s Hall – jako sala balowa

Knight’s style menu

Welcoming

• Round bread served with salt
• Sparkling wine (semi-sweet or semi-dry)

Dinner:

Soup: broth with noodles

Main course served on platters:

• Roast pork neck in sauce
• Chicken roulade with broccoli and cheese
• Traditional chicken Kiev
• Pork escalope
• Pork loin with spinach
• Potatoes, Silesian dumplings
• A bouquet of salads

Cold side-dishes:

• Leek and celery salad
• Egg in tartar sauce
• Beet pate
• Rolled herring laid on a paprika
• Chicken and vegetable jellies

Roast meat platter:

• Chicken roulade with vegetables
• Pork chop stuffed with spinach
• Bacon and minced meat wrap

Traditional cold meats for decorating platters with roasted meat:

• Traditional ham, sausage slices
• Fresh vegetable extras: cucumber, tomato
• Variety of breads

Warm side-dishes:

• Meatballs in Hungarian sauce
• Borscht with croquette (cabbage + mushrooms) or with patties from puff pastry or goulash soup
• Ribs in Greek sauce served with potato pancakes

• Hot beverages: coffee (tea) 3 / person

Wedding Party – Castellan style

Welcoming:

• Traditional bread and salt
• Traditional sparkling wine

Appetizer:

• “Phantasy” dish from smoked salmon served with a cocktail salad and aromatic dill sauce.

Dinner:

Soup: Broccoli cream with roasted almonds or clear soup with noodles as an alternative

Main course served on platters:

• Beef in mushrooms Lithuanian style
• Commander’s turkey chop
• Chicken fingers in coconut coating
• Pork tenderloin medallions with fried leeks
• Pork chop with chanterelle sauce
• Water-boiled potatoes with butter and dill
• Bouquet of salads: fried blue cabbage, white cabbage

Cold side-dishes:

• Greek salad with sauces (vinaigrette, garlic)
• Roast chicken salad
• Herring in caper-olive aroma
• Neck of pork roasted in old Polish marinade
• Bacon roulade stuffed with meat
• Turkey galantine
• Trout chaudfroid
• Traditional cold meats, cheese platter
• Roast pork, stuffed with plum + blueberry sauce
• Fresh and tinned vegetable extras
• Variety of breads

Hot extras:

• Borscht with croquette or with patties from puff pastry
• Stroganoff beef goulash
• Stuffed cabbage rolls with mushroom sauce

• Beverages: coffee, tea 3 pp.

Day 2 of wedding

Dinner:

• Soup: cabbage soup with ribs or sour soup as an alternative

Main course:

• Chicken fillet stuffed with broccoli and mozzarella served with a clear casserole sauce, potatoes and a bouquet of salads or drumstick stuffed with vegetables with a green pepper sauce as an alternative

Cold side-dishes:

• Vegetable salad
• Cocktail salad
• Egg in tartar sauce
• Herring with olive
• Meat rolls (neck, bacon, turkey)
• Cold meats
• A variety of cheeses
• Canned extras
• Bread
• Pork in garlic sauce
• Hot beveragas – 2 / person