St. Martin’s menu from November 4 to November 11

*Sautéed poulty liver with, Port wine onions, fresh herbs and pressed apple served

on toasted bread

*Goose broth with vegetables and homemade parsley noodles

*Roasted leg of goose served with lokše, roasted finger shaped potato dumplings, bread dumplings and stewed red cabbage wih apples

*Cheese bun with rum sauce and vanilla ice cream