|
| Cold Appetisers |
| 1. Hungarian sampler plate |
2.500,- |
| 2. Cold goose liver, served with red
onions and its own cracklings |
4.500,- |
| 3. Goose liver salad with honey-balsamic
vinegar dressing and bacon strips |
4.500,- |
| 4. Pear stuffed with herbed goat’s
cheese, served with garlic-olive toast |
1.800,- |
| Soups |
| 5. Hungarian gulyás
(‘goulash’) soup |
900,- |
| 6. Fisherman's soup |
900,- |
| 7. Vegetable, chilli and crab soup with
crisp vegetables |
1.100,- |
| 8. Beef consommé from Hungarian grey
steppe cattle, served with chunks of soup meat and chive-vegetable-wheat grit
dumplings |
1.100,- |
| 9. Basil-leek-tomato soup with parmesan
chips |
900,- |
| Hot Appetisers |
| 10. Garlic-spiced tiger prawns with
grilled fruits |
3.500,- |
| 11. Slice of goose liver with fragrant
mushrooms and whipped potatoes |
4.500,- |
| 12. Endive topped with broiled
goat’s cheese, served on a bed of lettuce with pumpkinseed oil dressing |
2.800,- |
| 13. Crepes Hortobágy style with sour
cream and paprika sauce |
1.400,- |
| Main Dishes |
| 14. Pike-perch filet served with smoked
salmon and dill gnocchi |
3.700,- |
| 15. Salmon steak grilled with crab
ragout, served with whipped potatoes and buttered vegetables |
3.900,- |
| 16. Red tuna steak with chili-and-honey-coated
tiger prawns, served with wild rice and grilled vegetables |
5.500,- |
| 17. Goose liver Hungarian style |
4.900,- |
| 18. Chicken paprika, home-made pasta with
sheep cheese |
2.700,- |
| 19. Grilled chicken breast, served with
crepes stuffed with vegetables and topped with grilled “gomolya”
cheese |
2.700,- |
| 20. Turkey breast steak with smoked ham-horseradish-peach ragout and chive
polenta |
2.500,- |
| 21. Roast leg of duck with sautéed
cabbage and potatoes mashed with onions |
2.800,- |
| 22. Veal paprika with home-made pasta
tossed with egg |
3.200,- |
| 23. Veal Wiener schnitzel with fried
potatoes |
3.800,- |
| 24. Beef tenderloin ragout with goose
liver and wild mushrooms in Burgundy sauce, served with potato croquettes and
grilled courgette strips |
5.300,- |
| 25. Beef tenderloin Budapest style, served with rice and
spiced roasted potato wedges |
5.900,- |
| 26. Beef tenderloin steak in a crust of
walnuts, served with piquant red cranberry sauce, wild rice, and butter-braised herbed
vegetables |
5.300,- |
| 27. Beef tenderloin with grilled
vegetables, mustard sabayon and parmesan chips |
5.300,- |
| 28. Chateaubriand with grilled
vegetables, served with green pepper and Béarnaise sauces |
7.500,- |
| 29. Pork tenderloin medallions with goose
liver, stewed tomatoes and peppers, served with rice and grilled potatoes |
2.900,- |
| 30. Pork tenderloin medallions with
garlic-tarragon-wild mushroom ragout, served with cheese-stuffed potatoes
and wild rice |
3.300,- |
| 31. Knuckle of lamb served with a pomme noisette-goat
cheese-leek-tomato ragout |
3.900,- |
| 32. Venison steak with smoked ham and
cashew-Cumberland sauce, served with chive polenta, and grilled vegetables |
5.300,- |
| Vegetarian Dishes |
| 33. Mediterranean vegetable ragout on a
flat bed of potatoes |
1.900,- |
| 34. Breaded, fried rice balls with wild
mushrooms and tomatoes, served with whipped potatoes |
1.900,- |
| 35. Gnocchi with soft
sheep’s cheese and spinach |
1.900,- |
| 36. Mixed cheese platter |
2.500,- |
| Dessert |
| 37. Sponge cake with rum and chocolate
sauce |
900,- |
| 38. Mixed strudel |
900,- |
| 39. Crepes filled with apple and served
with vanilla ice cream in cinnamon sauce |
900,- |
| 40. Orange-coconut bomb with lime
dressing |
900,- |
| Salads |
| 41. Mixed garden salad |
1.200,- |
| 42. Sour cream and cucumber salad |
900,- |
| 43. Mediterranean green salad with
various marinated cheeses |
1.200,- |
|