starters
Duck pâté with elderflower and apple
2 800 Ft
Smoked trout and sturgeon fillet with green peas and horse-radish
2 550 Ft
Cesar Salad with aged cheese
1 950 Ft
– with chicken 2 400 Ft
SOUP
Chicken broth
1 390 Ft
Beef goulash soup with noodles
1 650 Ft
Creamy porcini soup
1 250 Ft
main courseS
Pike perch fillet with fresh pumpkin pottage and dill
4 150 Ft
Chicken breast with white pear and cheease risotto
3 150 Ft
Confit duck leg with mashed potato and cabbage
3 500 Ft
Fried mangalica pork collar with parsley potatoes and cucumber salad
3 300 Ft
Roasted deer backstrap with french potatoes, cabbage and red onion chutney
3 900 Ft
Beef neck stew in red wine with cornmeal porridge, beetroots and mushroom
3 100 Ft
Grilled cow cheese with spring vegetables
2 200 Ft
Homemade duoble beef hamburger with steak potatoes
2 800 Ft
– with grilled cheese 2 600 Ft
DESSERTS
Cheesecake with lavender raspberry
1 400 Ft
Cottage cheese dumplings in citrus breadcrumbs and sour cream
1 500 Ft
Brownie with salted caramel sauce
1 .500 Ft
The bill will include an additional 10% service charge.
BOOK A TABLE
and have a good time
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