Main courses

Sole on the Whole Stuffed with Seafoods and Fine Herbes 4 500 Ft

Butter Fish in Fine Herbs Hollandaise Sauce 4 800 Ft

Fish-Plait from Salmon and Pike-Perch with Creamed Crayfish Potatoes 3 900 Ft

Salmon Steak with Rosé Wine Sauce 4 200 Ft

Grilled Pike-Perch Fillet with Crayfish Butte Anchovy Ragout 3 800 Ft

Lobster in Whole with Paella 270 Ft / dkg

Grilled Scampi with Strawberry and Lemon Pistachio Ragout 4 500 Ft

Grilled Turkey Breast with Balm Sauce and Vegetable Tortellini 3 600 Ft

Chicken „Paprikás” with (spatzel) Dumplings 3 600 Ft

Veal medalions with Pine Nuts and Spinach-flavoured Onion Tart 3 900 Ft

Grilled Goose Liver and Apple with Cumberland Sauce 5 500 Ft

Goose Liver Layered with Forest Mushrooms, hazelnut Vermouth Sauce 5 600 Ft



Our Sirloni dish era exlusively made of hungarian grey cattle witch is bred on the lowlands of Hortobágy and has the highest qualification all over the world.

Sirloin Steak Budapest Style 5 300 Ft

Beef Goulash Village Style 4 800 Ft

Strips of Hungarian Grey cattle a la Stroganoff 4 900 Ft

Hungarian Grey Cattle steak in kékfrankos Pearl Onion Sauce served on home made Potatoe Scone with Vegetables 5 300 Ft

Chateaubriand with Green Pepper and Bernaise Sauce 9 500 Ft

Larded Saddle of Venison „Rossini” Style 5 300 Ft

Venison Stew with Forest Mushrooms 4 300 Ft

Deer Steak with Strawberry or Forest Mushroom Sauce 5 200 Ft

Leg of Deer Hunter style with Bread Dumplings 3 900 Ft

Pheasant Roasted in a Wrapper with its own Sauce 4 500 Ft

Saddle of Lamb Roasted in Walnut Jacket 5 200 Ft