STARTERS
- Moroccan appetizer /Humus, couscous with dried tomato, aubergine cream, Moroccan bread/
- 1240 Ft
- Tabbouleh /Bulgur salad/ with duck breast in rosé wine sauce
- 1370 Ft
- Lukewarm goose liver with yoghurt beetroot
- 2240 Ft
- Crab with harissa sauce, salty lemon and coriander rice
- 2240 Ft
- Fried Mozzarella cheese with spicy tomato cous-cous
- 1570 Ft
SOUPS
- Beef soup with vegetables
- 1140 Ft
- Venison ragout soup with sour cream
- 1240 Ft
- Harira chicken breast with English celery
- 870 Ft
- Bessara /yellow beans cream soup with cumin
- 740 Ft
PASTA
- Spaghetti with shrimp and garlic
- 2640 Ft
- Chicken breast gnocchi with sour cream
- 1640 Ft
- Pasta with smoked duck breast and truffle oil
- 1970 Ft
MAIN DISHES
- Fried trout form Szilvásvárad, horseradish with veolute and thyme buttery beetroot
- 2870 Ft
- Fish in letcho sauce with salty cottage cheese balls
- 2170 Ft
- Grilled chicken breast with chive joghurt sauce and oven baked potato
- 1870 Ft
- Turkey kebab with tomato sauce, vegetable saffron rice
- 1870 Ft
- Duck leg with orange and pumpkin cream
- 2470 Ft
- Tenderloin with sour cream rösti and cheese salad from Bükk
- 2470 Ft
- Mangalitza with cabbage and potato with onion
- 2170 Ft
- Giant fried pork rib with potato puree and cucumbers salad with sour cream
- 3840 Ft
- Loin with mustard blueberry sauce and potato with bacon
- 4470 Ft
- Beef tagine with red lenti and dried plum, cous-cous
- 2170 Ft
