1. Hungarian kitchen, a little differently
Cold starter
Mangalica (traditional Hungarian pork) appetizer with home-made
pickles and brown seed bread baked in a furnace
Soup
Goose soup with home-made, mushroom-filled, ravioli-like Hungarian
pasta and boiled vegetables, the meat served separately with fresh
horseradish and mustard
Main courses
Grey cattle beef with boiled eggs, melted goose liver,
red wine jus and smoked potato purée
Cabbage stuffed with goose meat, with smoked beef tongue
and home-made sour cream
Desserts
Hungarian curd cheese cake Rákóczi style, with Tokaj ice cream
Plum of Szatmár region on almond crumble bed, with Bourbon vanilla
ice cream flavoured with apricot brandy
If you are vegetarian, please inform us so that we can serve a special
meal for you.