Wedding Receptions
Wedding receptions in Dwor Artusa
Wedding receptions in Dwor Artusa are organized with the utmost care for details. Our objective is to fulfil your expectations of a perfect wedding by putting our experience in the field at your disposal. For us, every wedding ceremony is unique.
The wedding hall and its decor are prepared diligently. Our building was designed by one of the best architectural studios in Poland – Atrium. We also offer an apartment for the bride and groom and an additional room for their parents available for your use.
We offer transparency and flexibility to our clients:
- Price warranty: the price is set in advance.
- The possibility of free arrangment of the wedding hall and the table setting.
- Final confirmation of the number of guests done 8 days before the wedding reception.
- Choice of the preferred payment method. Children under the age of 7 enjoy the discount of 50%.
- The possibility to visit the place at any time during the preparations (24/7). Just let us know by a phone call or an e-mail and we will be there for you.
Optionally, we recommend:
- Open bar, pyrotechnics displays, chocolate fountains.
- Thematic tables (e.g. Polish, Italian, Spanish or French)
- Knights’ shows and fireshows.
- Performance of stars, mini-revue, tenor recitals.
Proposed wedding menu in Dwor Artusa
| Tea and coffee | unlimited |
| Orange juice and apple juice | unlimited |
| Mineral water with lemon | unlimited |
| Coca Cola and Sprite | unlimited |
| Sparking wine for the reception | 120 ml per person |
| Alcoholic beverages: provided by guests or Dwor Artusa will provide them at concession prices. |
| Traditional Polish hen broth with noodles | |
| Spanish creamy tomato soup with roasted pepper and sour cream | |
| Celery cream soup with roasted almonds | |
| Minestrone with poultry | |
| Polish mushroom soup with noodles |
| Stuffed chicken legs with lovage leaves | |
| Chicken breast stuffed with feta cheese and spinach on a yoghurt-herb sauce | |
| Delicate turkey stuffed with grilled vegetables | |
| Roasted saddle of veal served with mustard | |
| Pork tenderloin with mushrooms on the gravy sauce | |
| Beef cheeks served with horseradish or wine sauce | |
| Beef meatballs | |
| Beef roulade à la Valbone |
| Roasted potatoes | |
| Boiled potatoes with dill | |
| Three types of salad |
| Strawberry mousse served with vanilla ice cream and fresh mint leaves | |
| Pannacotta with cherry compote and whipped cream | |
| Apple pie with a scoop of ice cream | |
| Three types of mini-desserts: crème brûlée, panacotta and chocolate mousse | |
| Berries with streusel and a scoop of ice cream, served warm |
| Greek salad with feta cheese | |
| Nicoise salad with tuna and beans | |
| Havaiian salad with smoked chicken | |
| Leniwa salad with broccoli and fet | |
| Traditional Polish vegetable salad | |
| Fish terrine with dill and red cayenne | |
| Stuffed trout with almonds | |
| Spinach roulades with salmon | |
| Herring served on celery rings with cranberry | |
| Herring in a creamy dressing | |
| Honey-dipped herring | |
| Comon sole in a bacon wrapping | |
| Chicken chaudfroid | |
| Polish trout tatar with cucumber | |
| Cochiglioni with salmon tatar and capparis | |
| Sun-dried tomatoes on courgette slices | |
| Hot cheeseballs in banana leaves | |
| Breaded jalapenos with cheddar cheese | |
| Mini tortilla with vegetables and Greek feta cheese | |
| Marinated pear with cheese and walnuts | |
| Poultry roulades with an omelette | |
| Turkey sticks in sesame | |
| Poultry chaudfroid with vegetables | |
| Poultry roulade with broccoli and Garlic | |
| Wrapped duck rolls with raisins | |
| Duck roulade with oranges | |
| Wrapped chicken rolls with Tri Colore peppers | |
| Saddle of veal cones with spicy vegetables | |
| Pork loin à la Varsovie | |
| Pork belly roulade with marjoram | |
| Pork loin with California plums | |
| Pork roulade with champignons | |
| Pate with onion marmelade | |
| Meatloaf with an egg | |
| Parma ham served with melon slices | |
| White asparagus in salmon sirloin | |
| Veal roulades with spinach and sun-dried tomatoes | |
| Roast beef with cumberland dip | |
| Tatar in tartlets with a quail egg | |
| Marinated venison pate |
| Beef Stroganoff with champignons and onions |
| Beef Bourguignon on red wine |
| Veal in thyme sauce |
| Veal à la osso buco with celery shoots |
| Marengo chicken on white wine with tomatoes and olives |
| Julienne turkey in white sauce with brandy and champignons |
| Saddle of veal macedoine with dark sauce and vichy vegetables |
| Stuffed turkey, curry rice and cabbage |
| Pork skewers with peppers and onions , potato slices and blanched vegetables |
| Ham in honey and cloves, dumplings from the oven, warm beetroots |
| Polish red borscht soup |
| Polish żurek sour soup with white sausage and egg |
| Russian Solyanka with olives |
| Polish kwaśnica soup with mushrooms |
| Cheese cake, apple pie, cheese & poppy seed cake, yeast cake with fruits |
| Three types of mini-desserts: crème brûlée, panacotta and chocolate mousse |
| Wedding cake: provided by the bride and groom |
| The costs of above-described proposition: | (dependent on the day of the week and month) |
Continuation of wedding celebrations the day after the main event
| Tea and coffee | unlimited |
| Orange jouice and apple juice | unlimited |
| Mineral water with lemon | unlimited |
| Bottled beer: provided by guests or Dwor Artusa will provide them at concession prices. | |
| Roll-bar beer (to be agreed upon with the manager) |
| Hungarian gulash soup |
| Baked chicken drumsticks with honey, herbs and pepper | |
| Pork cordon bleu | |
| Polish potatoes with marjoram and onions | |
| Polish bigos sprinkled with red wine |
| Please select 8 from the wedding reception menu |
| Cheese cake, apple pie, cheese & poppy seed cake, yeast cake with fruits |
| Price of the continuation | 50% wedding price |
| Duration of the wedding reception | 10 hours |
| Duration of the continuation | 6 hours |