MENU
| STARTERS, SOUPS | |
|---|---|
| Foie gras pâté, toasted brioche, ginger-infused quince and caramelized walnuts [1,3,7,8] | 4990.- |
| Strudel filled with salmon trout, Kéknyelű wine butter sauce [1,4,7,12] | 5590.- |
| Creamy pumpkin soup with toasted pumpkin seeds | 3190.- |
| Rooster broth with vegetables, meat and chive semolina dumplings [1,3,9] | 3790.- |
| Bean goulash soup with Hungarian Simmental beef [9] | 4290.- |
| MAIN COURSES | |
|---|---|
| Pasta with porcini mushrooms and Balaton cheese [1,3,7] | 4490.- |
| Beetroot steak, parsnip purée, apple and crispy quinoa (vegan) | 3990.- |
| Grilled chicken breast with roasted beetroot and fennel salad, and pomegranate [10] | 5890.- |
| Salmon trout with pumpkin purée, pressed potatoes, tahini and carrots with hazelnuts [4,5,6,11] | 7790.- |
| Crispy pork knuckle, layered potatoes with onions, sauerkraut salad with pumpkin seed oil, pan jus [9] | 7190.- |
| Pork cordon bleu, mashed potatoes [1,3,7,10] | 6590.- |
| Rooster stew in red wine with fresh pasta baked with orda cheese [1,3,7,12] | 7790.- |
| Roast beef stuffed with goose liver and porcini mushrooms, vadouvan sauce, celeriac purée and pak choi [1,3,7,9] | 12990.- |
