Menu
Amuses bouche – means FAVOURS FROM THE CHEF
Menu 1
- Beef carpaccio with home-made pesto and lemon
- Chicken hearts with basil and crushed garlic
- Vegetable crudités with a variety of dips
- Real mushroom risotto with balsamic reduction
- Pork steak with prunes and mountain liqueur with onion strudel
- Half of a boned pork knee basted with beer with mashed potatoes and strong gravy
Menu 2
- Salad of pickled sausages with chili peppers
- Cheese-ham roll filled with herb cream cheese with tomato salsa
- Meat balls with almond mayonnaise
- Cuttlefish with herb butter with garlic and fried onions
- Deep-fried chicken steak with roast lemon and onion mashed potatoes
- Segedín goulash with home-made bread dumplings and whipped cream
Menu 3
- Home-made pickled camembert with piquant Avar
- Fried spring roll served on a Chinese cabbage salad with sweet chili sauce
- Salt-dried duck breast with apple chutney with dried apricots
- Fried pork roll filled with parsley and garlic, served with mashed barley potatoes
- Puff pastry strawberry dumplings with butter and browned breadcrumbs
- Chicken wings in red curry and oyster sauce
Menu 4
- Shrimp cocktail with fruit and toast
- Smoked herring with onion salad and olive oil
- Basket filled with meat ragout with fried carrots
- Spinach lasagna with cream cheese and parmesan
- Trout fillet on open lasagna with vegetables
- Pork pocket filled with herb butter with creamy risotto and sugar peas
Menu 5
- Home-made tartar beef steak with roast garlic and toast
- Croquette of goats’ cheese with balsamic reduction
- Toast with piquant meat tapenada
- Chicken drumsticks roasted in honey with raisin curry rice
- Beef sirloin roasted with bacon with wild boleta mushrooms and potato gnocchi
- Rolled pangas with sautéed vegetables and herbal pesto
Menu 6
- Pork chop in coffee marinade with horse-radish cabbage salad
- Slices of roast beef in piquant sauce
- Jalapeno peppers filled with cheddar cheese with garlic-parsley dip
- Confit duck drumstick in vegetables with strong gravy and potato baked in aluminum foil
- Spinach lasagna with cream cheese and parmesan
- Pickerel cooked on ghee with orange pepper and potato purée
Menu 7
- Sepia spaghetti ali olli with garlic and parsnip
- Plums stuffed with almonds and wrapped in bacon
- Cold cucumber soup with yoghurt and toast
- Wild rice risotto with vegetables and shredded mozzarella
- Potatoes baked with smoked chicken drumstick, leeks and sour cream
- Beef fillet with cream sauce and home-made bread dumplings
Menu 8
- Tomatoes with mozzarella, covered with home-made pesto
- Tartar steak made from potatoes with garlic toast
- Traditional mushroom “kuba”
- Trout filled with vegetables and roasted with herbs in paper
- Superb beef goulash with bread dumplings
- Pork kebab with mountain bacon and onions with herb gnocchi
Salad buffet
Variety of vegetable salads – cucumbers, peppers, tomatoes, lettuces
Home-made pasta salad with olives and artichokes
Couscous salad with marinated vegetables and surimi
Potato salad with onions, garlic, chili peppers and olive oil
Cabbage salad, beetroot salad with horseradish
Pickled apples with honey and raisins
Toppings for salads – croutons, nuts, 4 kinds of dressing, pickled onions
Desserts
Home-made crumble cake with blueberry sauce
Vanilla cr?me brulée with crunchy caramel
Apple strudel with nuts
Foamy cinnamon cream with coffee biscuits and caramel
Breakfast menu
Müsli – three kinds
Hot and cold milk
Plain yoghurt + 2 kinds of fruit
Butter stored in ice
3 kinds of jam
Nutella
Smoked meat plate
Cheese board
Ricotta spread – chives, onion, garlic, caraway seed and paprika, etc.
Marble cake
Toast bread + toaster to prepare your own toast
Choice of rolls + two kinds of bread
Honey
Knackebrot
Grilled mini-hotdogs
Roasted tomatoes with pesto
Sautéed mushrooms with crushed caraway seeds
Slices of grilled bacon
Beans in tomato sauce
Strong bouillon with noodles and vegetables
Fried eggs
Boiled eggs
Yeast pancakes with maple syrup