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Starters

Goose liver cream in a glass with apples and Tokaj wienjelly 1900,-
Chickpea salad with feta, baguette 1500,-
Beefsteak Tartar, caviar, capers 2750,-

Soups

Ox tail soup 1250,-
Sour cherry cream soup 900,-
Goulash soup 1500,-

Fish-crabs dishes

Spaghetti with tiger shrimp, fried tomato sauce 2700,-
Homemade breadcrumbs fried pike-perch, mashed potatoes with rocket 2900,-
Soy marinated salmon fillet with olive salad 3700,-

Lamb

Lambsteak 3900,-
With roughly mashed potatoes with olive oil, sun-dried tomatoes, and rosemary.

Poultry dishes

Crispy duck leg 3400,-
Cumin potatoes, spitz cabbage
Chicken breast stripes in Parma ham crust 2800,-
The chicken breast strips are wrapped in thinly sliced Parma ham slices, then char-grilled. Served with French fries
Parmesan chicken nuggets with milanese risotto 2600,-
Breaded and fried stuffed chicken breast fillet 2800,-
Thinly pounded chicken breast fillets are filled with ham, smoked meat and mixed cheeses, then crumbed and fried. Served with French fries.
Chicken breast stuffed with goose liver 2650,-
Potato pancakes, fresh salad.

Veal dishes

In truffle oil marinated veal fillet 3750,-
Garnished potatopuree.
Veal pilaf with forest mushroom and green beans 2500,-

Pork dishes

Viennese-style pork cutlet with parsley potatos
2700,-
On skewer grilled loin of pork roulade
2950,-
We prepare two kinds of roulades, one with mustard and pepper mix, and another with bacon stuffing. The meats are then sliced into rounds, placed on the skewer alternatingly, and then marinated. They are then roasted on the grill and served with with onion mashed potatoes
Cold stuffed thin flank of pork, with paprika salad, baguette 2200,-

Beef dishes

Roastbeef with onion
4500,-
Thick and ripe char grilled beefsteak, covered with crispy fried onion rings, served with roasted potatoes
Roastbeef with duck liver 5500,-
A thick sauce made with cognac. Serve with potatopuree.
Argentine Roastbeef 5900,-
Argentine Black Angus sirloin with grilled vegetables.
Whiskey pepper steak with roasted potatoes
4500,-
Served with roughly crushed peppercorns,a little bit of garlic and whiskey sauce.
Beef fillet steak with chanterelle sauce, serviette dumplings 5700,-
Hamburger with cheddar, steak potatoes, tomato chutney 2200,-

Wild dishes

Venison stew with strapachka 2750,-

Salads and Pickles

Pickled round pepper 450,-
Pickled gherkins 450,-
Cabbage salad 450,-
Tomato salad 450,-
Cucumber salad 450,-
If you wish, it will be served with sour cream
Paprika salad 450,-

Desserts

Sponge cake Somló-style with rum flavoured sour cherries 1000,-
Milky ricecream with strawberry marrow 1000,-
Cottage-cheese pie with dill 800,-

Hot drinks

Espresso PIAZZA D’Oro 400,-
Caffeine-free Espresso 400,-
Cappuccino PIAZZA D’Oro 500,-
Selection of teas in filter-bag 500,-

Managing Director:Róbert Adai

Kitchen Chef:Sári Ákos

Sous chef:: Burányi Bertold

 
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