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August 20. 2019

SALAD BAR

  • Tomatoes
  • Bell pepper
  • Cucumber
  • Green salad

DRESSINGS

  • Balsamic vinegar
  • Olive dressing
  • Mayonnaise /C,F/

Pickles

COLD STARTERS

  • Fresh salad and marinated mushroom with spicy vegetables and basil-baugette slices /B,F/
  • Smoked salmon slices with spicy quinoa salad /A,D,E/
  • Pullet breast salad flavoured with raspberry vinegar and fresh raspberries
  • Duck liver pate with thyme-wine jelly and caramelized fruits /B,E/

SOUPS

  • Cold watermelon soup flavoured with orange and raisin flavoured with Hungarian „pálinka” 
  • Grey cattle goulash soup /A/

MAIN DISHES

  • Canelloni with baby spinach and fresh ricotta cheese /B,C,E/
  • Pike perch fillet with butter sauce flavoured with wine and potato cake /B,C,E/
  • Roasted pullet breast fillet in cheddar sauce with vegetables steamed in butter /B,E/
  • Hungarian duck leg and rose duck breast with mashed potato flavoured with toasted onion and dried cranberry-red cabbage /A,E/
  • Roasted pork medallion flavoured with thyme and dijon mustard and zucchini-basmati rice /B,E,F/

DESSERTS

  • Macaron selection in the colors of the summer /B,C,E/
  • Mini muffin cup cake /B,C,E/
  • American chocolate cake with cherry ragout and white chocolate foam /B,C,E/
  • Caramelized pear cake /B,C,E/
  • Rhubarb mousse /B,C,E/
  • Cheese cake with apricot ragout and strawberries /B,C,E/

A:celery B:gluten C:egg D:fish E:lactose F:mustard G:peanut H:scallop I:soya J:sesame 

Contact

1054 Budapest, Hold u. 3-5.

Tel.:+36 1 510 3400

Fax: +36 1 510 3450

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