Restaurant no.50

Pork escalope served with two fried eggs.

Pork escalope served with letscho vegetables.

Chicken escalope coated in cornflakes.

Falafel patty served with tomato and vegetables.

Beef patty with cheddar, sauce, and salad in a brioche bun.

Pollock fillet with onions, pickles, salad, and remoulade sauce in a brioche bun.

Creamy tomato soup served with baguette.

Goulash soup served with baguette.

Stir-fry of potatoes and Brussels sprouts.

Chicken breast served with tomatoes and duchess potatoes.

Crème brûlée in tartlets served with fruit.

Espresso served with a scoop of vanilla ice cream.

Goulash soup.

Solyanka soup.