STARTERS |
|
| Great scallop with chili | 2.490.- HUF |
| Cold goose liver | 1.990.- HUF |
| Shrimps with garlic in white wine sauce | 2.490.- HUF |
| Hungarian cold appetizers | 2.190.- HUF |
| Tartar beefsteak with red onion and garlic cream sauce | 1.990.- HUF |
SOUPS |
|
| Consommé with bone marrow in bread | 1.490.- HUF |
Citrus cream soup with raspberry mint cream |
1.490.- HUF |
MAIN COURSES |
|
Roasted trout served with blue cheese sauce and parsley rice pilaf |
4.490.- HUF |
Pork tenderloin served with bacon and savoy cabbage garnished with egg barley risotto in Hungarian style |
4.490.- HUF |
Duck breast with rosemary in red wine sauce with sour cherry served with roasted potatoes and carrot |
5.490.- HUF |
Beef confit, carrot purée with dijon mustard, parsnip-celery purée, fried brussels, bread dumpling |
3.900.- HUF |
Beef steak in tomato ragout served with roasted potatoes and ruccola |
7.490.- HUF |
| Mushroom mix risotto with parmesan cheese | 4.490.- HUF |
Roasted red tuna steak served with caper butter, cold red onion purée and fresh mixed salad |
5.990.- HUF |
DESSERTS |
|
Panna cotta topped with forest fruit rose jam |
1.690.- HUF |
| ”Sweet dream” chocolate cake with strawberry ragout | 1.790.- HUF |
Brownie topped with orange cream |
1.890.- HUF |