Workshop on set theoretic methods in compact spaces and Banach spaces, Warsaw, April 17-21, 2013

Registration is closed
Main Menu
Home
Announcements
Schedule and Abstracts
Participants
Registration
Accommodation
Meals
Directions
Frequently asked questions
Local support group
Organization and Finances
Sponsors


Lunch menu
Wednesday, April 17

  • Cold appetizers:
    • Salad with lettuce, tomato, cucumber, bell-pepper, feta cheese, olives and vinaigrette sauce
    • Salad with rocket salad, grilled chicken, citrus fruit, delicacies and honey-balsamic sauce
    • Salad with tuna, red bean, carrot and egg
  • Main courses:
    • Baked chicken legs with French fries
    • Cod au gratin, boiled potatos with dill
    • Vegetable risotto with pesto
  • Steamed vegetables with pumpkin seeds: carrot, broccoli, cauliflower
  • Dessert:
    • Cookies and fruit
  • Drink:
    • bottled water
Thursday, April 18
  • Cold appetizers:
    • Shopska salad: tomato, cucumber, bell-pepper with grated goat cheese and olive oil,
    • Spinach leaves with grilled Parma ham, egg, tomatoes, marinated chanterelles and dijon mustard sauce,
    • Mozzarella with tomatoes and pesto,
  • Main courses:
    • Grilled pork with baked potatoes
    • Salmon with rice paper and vegetable julienne: rice, carrot, broccoli and green beans,
    • Penne with spinach and blue cheese sauce
  • Steamed vegetables with pumpkin seeds: carrot, broccoli and cauliflower
  • Dessert:
    • Cookies and fruit
  • Drink:
    • bottled water
Friday, April 19
  • Cold appetizers:
    • Hawaiian salad with pineapple, chicken, corn, grated cheese with mayonaise sauce,
    • Salad with lettuce, rocket salad and vegetables: tomato, cucumber, bell-pepper and olives, with vinaigrette sauce,
    • Salmon and ricotta roulades,
  • Main courses:
    • Chicken stroganoff with silesian noodles,
    • Spinach tagliatelle with salmon and zucchini
    • Tortilla with tomato sauce and cheeses,
  • Steamed vegetables with pumpkin seeds: carrot, broccoli and cauliflower
  • Dessert:
    • Cookies and fruit
  • Drink:
    • bottled water
Saturday, April 20
  • Cold appetizers:
    • Greek salad with lettuce tomato, cucumber, bell-pepper and vinaigrette sauce,
    • Spring salad with lettuce, avocado, asparagus, grilled chicken, dried tomatoes, olive oil
    • Melon pieces with Parma ham and honey-balsamic sauce
  • Main courses:
    • Chicken roulades with brie cheese and dried tomatoes, with fried potatoes,
    • Hake fillet a la Provence with tomato sauce with olives and capers, rice
    • Dumplings (pierogi) with spinach and cheese,
  • Steamed vegetables with pumpkin seeds: carrot, broccoli and cauliflower
  • Dessert:
    • Cookies and fruit
  • Drink:
    • bottled water
Thursday, April 21
  • Cold appetizers:
    • Shopska salad: tomato, cucumber, bell-pepper with grated goat cheese and olive oil,
    • Spinach leaves with grilled Parma ham, egg, tomatoes, marinated chanterelles and dijon mustard sauce,
    • Mozzarella with tomatoes and pesto,
  • Main courses:
    • Grilled pork with baked potatoes
    • Salmon with rice paper and vegetable julienne: rice, carrot, broccoli and green beans,
    • Penne with spinach and blue cheese sauce
  • Steamed vegetables with pumpkin seeds: carrot, broccoli and cauliflower
  • Dessert:
    • Cookies and fruit
  • Drink:
    • bottled water


Translation from Polish: Marcin Sabok