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Starters

Cold duck liver with red onion jam 1750,-
Grill camambert with nuts and raspberrie vinaigrette, fresh salad 1500,-
Beefsteak Tartar, caviar, capers 2750,-

Soups

Beef bouillon 1400,-
Porcini cream soup 900,-
Goulash soup 1500,-

Fish-crabs dishes

Grilled carp slice, paprika potatos 2600,-
Homemade breadcrumbs fried pike-perch, mashed potatoes with rocket 2900,-
Salmon fillet was frying on his skin, with greek salad 3700,-

Lamb

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

Poultry dishes

Rosé duck breast with pumpkin puree and orange sauce 2700,-
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.
Breaded and deer fried goose liver 3950,-
truffle mashed potatoes, beetroot salad
Pulled goose leg in bread roll 2200,-
steak potato, coleslaw

Veal dishes

In truffle oil marinated veal fillet 3750,-
Garnished potatopuree.

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
Baked whole pork knuckle 2500,-
Serve with potato rösti and beer sauce

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 4900,-
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 4900,-

Wild dishes

Venison stew with strapachka 2750,-
Venison loin with cranberries, potato croquettes 3900,-

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

Desserts

Sponge cake Somló-style with rum flavoured sour cherries 900,-
Sweet curdy Strudel 1000,-
Chestnut puree 700,-

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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