Cold starters | | | |
| Smoked trout served with mixed salad and horseradish mayonnaise | | 2.680 HUF |  |
| Goose liver pâté with lettuce and fig jam | | 2.980 HUF | |
| Assorted Hungarian appetizers | | 2.790 HUF | |
| Grey-beef steak tartare | | 2.980 HUF | |
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Soups
| | | |
| Pepper cream soup with smoked duck breast strips | | 1.490 HUF | |
| Beef consommé with beef cubes, vegetables and rotini pasta | | 1.490 HUF | |
| Goulash soup made of Hungarian grey beef shanks | | 1.490 HUF | |
| Venison ragout soup with potato dumplings | | 1.490 HUF | |
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| Warm starters | | | |
| | | | |
Hortobágy style pancakes (filled with minced chicken stew) with sour cream and paprika sauce | | 2.390 HUF | |
Mangalitza pork delicacies wrapped in pastry, served with green horseradish mousse and topped | | 2.390 HUF | |
| Ravioli stuffed with spinach and cottage cheese | | 3.290 HUF | |
French cheese and pear gratin served with Hungarian raisin sweet bread with | | 3.290 HUF | |
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| Salads | | | |
| | | | |
| "Király” salad with home-made dressing | | 2.190 HUF | |
| Grilled Corsican salad with marinated duck breast | | 2.350 HUF | |
| Baked pepper salad stuffed with home-made goat cheese | | 2.350 HUF | |
| Cucumber salad | | 980 HUF | |
| | | | |
| Main Courses | | | |
| | | | |
Chicken paprika stew with sour cream, served with noodles
made of ewe’s cottage cheese, seasoned with dill | | 3.390 HUF | |
| Chicken breast in cocoa butter and almonds, garnished with apple soufle | | 3.790 HUF | |
| Grilled breast of duck, with spinach and porcini risotto | | 4.580 HUF | |
| Confit of goose leg with goose liver served with vegetables and barley or with cabbage noodles | | 5.680 HUF | |
Letcho (Hungarian tomato and green pepper ratatouille) with grilled goose liver | | 5.480 HUF | |
Suckling pig, served with apples and red cabbage and mashed potatoes with onion | | 3.650 HUF | |
| Pork sirloin medallions with apricot demi glace sauce served with French layered potatoes | | 3.690 HUF | |
Veal fillet baked in pastry crust, served with gooseberry sauce and mashed potatoes | | 4.390 HUF | |
Veal steak in a cream sauce, garnished with caramelized vegetable sticks and napkin-shaped dumplings | | 4.680 HUF | |
| Lamb goulash stew served with hash browns | | 4.250 HUF | |
Knuckle of lamb in a red wine sauce with steamed vegetables and boiled potatoes | | 5.580 HUF | |
Grey beef tenderloin with grilled goose liver and with special ratatouille (green peas & mushroom added) & roasted potatoes | | 7.490 HUF | |
T-bone steak (450 g) served with green pepper sauce, baked potatoes and fresh salad | | 7.890 HUF | |
Venison fillet served with black pepper & raspberry ragout and crispy potato flakes | | 7.780 HUF | |
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| Fish dishes | | | |
| | | | |
Broiled pike perch with porcini mushroom pasta served with a paprika sauce | | 5.450 HUF | |
Salmon steak served with a prawn ragout and a cheddar cheese potato cake | | 5.450 HUF | |
| King prawns with creamy pappardelle noodles | | 5.980 HUF | |
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| Desserts | | | |
| | | | |
| Chocolate cake with orange mousse | | 1.450 HUF | |
| Sponge cake "Somló" style | | 1.450 HUF | |
| Gundel pancakes | | 1.450 HUF | |
| Cranberry sponge cake filled with whiskey cream | | 1.450 HUF | |
| Blue cheese cheesecake with maple syrup apple ragout | | 1.450 HUF | |
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| Selection of ice creams | | | |
| | | | |
| Fruit flavoured ice creams in wafer goblets topped with whipped cream | | 1.450 HUF | |
Chocolate- and vanilla ice cream in wafer goblets topped with whipped cream | | 1.450 HUF | |
| | | | |
| Cheeses | | | |
| | | 3.250 HUF | |
| Selecrion of French cheeses | | | |
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