|
HUNGARIAN CUISINE |
| 1. COLD SLICED GOOSE LIVER WITH MIXED-COLOURED LETTUCE, DRESSED WITH TRUFFEL ESSENCE AND TOKAJ WINE |
3.990,- |
| 2. GOULASH SOUP WITH TINY HOMEMADE DUMPLINGS, MADE OF THE BEEF OF TRADITIONAL HUNGARIAN GREY STEPPE CATTLE |
1.290,- |
| 3. MEAT-FILLED CREPES HORTOBÁGY STYLE |
1.990,- |
| 4. GRILLED GOOSE LIVER WITH STEWED POTATOES, TOMATOES, AND PEPPERS |
5.500,- |
| 5. VEAL-STEW, SERVED WITH TRADITIONAL EWE-CHEEZE DUMPLINGS |
3.600,- |
| 6. TENDERLOIN OF BEEF “KEDVESSY” STYLE WITH GOOSE LIVER AND MUSHROOMS, SERVED WITH EGG-COATED DUMPLINGS AND DILL-PAPRIKA SAUCE |
6.500,- |
| 7. CUCUMBER SALAD WITH SOUR CREAM |
990,- |
| 8. SOMLÓ STYLE SPONGE CAKE CUBES WITH VANILLA CREAM AND RUM-RAISIN-CHOCOLATE SAUCE (TRADITIONAL HUNGARIAN DESSERT) |
990,- |
STARTERS |
| 9. CITRUS-INFUSED SALMON WITH MARINATED AVOCADO AND VALERIANA |
2.900,- |
| 10. COLD SLICED DUCK BREAST WITH VALERIANA, WALNUTS, AND APPLES |
2.590,- |
| 11. BAKED GOAT CHEESE IN LETTUCE WITH FRESH SIEVED TOMATOES |
2.200,- |
| 12. WARM CRAB SALAD WITH GREEN BEANS |
3.200,- |
| 13. CRISPY DUCK-MEAT PESTO FLAVOURED PAPPARDELLE PASTE |
3.800,- |
SOUPS |
| 14. CONSOMMÉ WITH BUNDLED MATCHSTICK VEGETABLES, SERVED WITH SPIRAL NOODLES |
1.390,- |
| 15. CREAMED COGNAC PORCINI SOUP WITH HERBED YOGHURT |
1.390,- |
| 16. SPICY PRAWNS SOUP WITH VEGETABLES |
1.990,- |
MAIN COURSES |
| 17. PIKE-PERCH AND SPINACH AU GRATIN WITH PUREED POTATOES |
4.990,- |
| 18. RED TUNA STEAK WITH MIXED ROASTED SEEDS, SERVED WITH SWEET CHILI AND VEGETABLE TAGLIATELLE |
5.990,- |
| 19. GRILLED KING PRAWNS WITH MANGO CHUTNEY, SERVED WITH FRAGRANT JASMINE RICE |
5.990,- |
| 20. CHICKEN STEAK WITH SPINACH BARLEY RISOTTO AND PARSLEY-STUFFED TOMATOES |
3.390,- |
| 21. GOOSE LEG CONFIT WITH ONION MASHED POTATOES ROLLED IN A KALE LEAF AND EGG BARLEY – LIVER SAUTEE |
5.200,- |
| 22. ROSÉ DUCK BREAST WITH PLUMS, GRAPES, AND CALVADOS MOUSSE, SERVED WITH WHOLE ROSEMARY POTATOES |
4.990,- |
| 23. PORK MEDALLIONS IN BACON WITH GREEN PEPPER SAUCE, SERVED WITH POTATO CROQUETTES |
3.990,- |
| 24. TENDERLOIN OF VEAL WITH CORIANDER BUTTER AND CHIVE POLENTA |
4.990,- |
| 25. BEEF TENDERLOIN "CITADELLA" (BEEF TENDERLOIN ESCALOPE STUFFED WITH GOOSE LIVER AND SERVED WITH CREAMED MUSHROOM SAUCE AND PEARL BARLEY) |
5.990,- |
| 26. BEEF-STEAK WITH ROQUEFORT SAUCE, SERVED WITH SPINACH NOODLES WITH FOREST MUSHROOM |
5.500,- |
| 27. TENDERLOIN OF BEEF WITH GRILLED FENNEL, SERVED WITH GORGONZOLA-STUFFED JACKET POTATOES |
5.600,- |
| 28. TENDERLOIN OF VENISON WITH PEPPER-PRUNE SAUCE, SERVED WITH FRIED POTATO DUMPLINGS |
6.600,- |
| 29. CHATEAUBRIAND WITH BALSAMIC GOOSE LIVER RAGOUT, SERVED WITH A GREEN SALAD AND ROSEMARY POTATOES |
8.500,- |
VEGETARIAN DISHES |
| 30. MEDITERRANEAN VEGETABLE RAGOUT SERVED OVER HASH BROWNS |
2.490,- |
| 31. GORGONZOLA GNOCCHI WITH PESTO AND PARMESAN CHIPS |
2.300,- |
| 32. WARM MOUNDS OF AUBERGINE WITH FRESH VEGETABLES AND TOMATO SAUCE |
2.200,- |
SALADS |
| 33. TOMATO SALAD WITH ONION |
990,- |
| 34. GREEN SALAD WITH CITRUS FRUITS AND AVOCADO |
1.490,- |
| 35. MIXED GARDEN SALAD WITH MARINATED SHEEP CHEESE |
1.590,- |
DESSERTS |
| 36. LIME-MINT SORBET |
990,- |
| 37. MASCARPONE-CHEESE CAKE |
1.300,- |
| 38. APPLE-FILLED CREPES WITH WHITE CHOCOLATE SAUCE |
1.190,- |
| 39. PANNA COTTA WITH PEARS |
1.100,- |
| 40. CHOCOLATE MOUSSE WITH FORREST FRUITS |
1.190,- |
CHEESE |
| 41. HUNGARIAN CHEESES FROM DOMESTIC PRODUCERS |
2.500,- |
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