COLD APPETIZERS
Chicken salad with curry
Sirloin Carpaccio
SOUPS
Cold raspberry cream soup tapped with whipped cream and roast almond
Mushroom cream soup (boletus) with ham and cheese balls served in storeware
Meatsoup (consommé) in bowls served with soup pasta
Onion soup French style served with toast bread and grated lemon in storeware pot
Robbers’ potatoe soup served with smoked
- ripened sirloin served with mozzarelle cheese
knuckles, potatoe balls, and sour cream flavouring: balm vinager served in stoneware pot
Meat soup Eger style in kettle
- cubed beef, vegetables and vermicelli
Goulash soup in kettle made of beef with noodles
WARM APPETIZERS
Baguette with fresh green herbs
Smoked cheese, grilled served on salad canapé
Pancakeswith catfish stuffing Hortobágy style
- catfish stew rolled in pancakes, served with cream and paprika sauce
FISH SOUPS
Catfish soup in kettle
‘Hangover’ catfish soup in kettle
Fish soup in kettle
‘Hangover’ fish soup in kettle
Carpfish soup in kettle
‘Hangover’ carpfish soup in kettle
Fish soup Regõs style served in bowl
- fish soup with vegetables and catfish stripes, flavoured with double cream and
FISH DISHES
Pike-perch roasted with mushroom sauce flavoured with white wine;
garnish: rice and peas
Pike-perch in bun with Princess new potatoes
- pike-perch filets grilled in bacon with tzatziki
Roasted (Zender) pike-perch served with pasta in vegetable and parmezan sauce
Pike-perch (Zender) Jean Bart style; garnish: potatoes with chopped parsley au gratin
- fish stewed in white wine, served with roast mushrooms topped with bechamel sauce
’Ironed’ catfish with spinach cream potatoes
Date of pike-perch and catfish in aluminium foil
- rolled fillets of fish with sweet chilli pepper and lime
Catfish with crayfish butter with coriander, garlic and cognac flavouring serve with grilled potatoes and broccoli
Catfish served in dill and sour cream sauce with coloured vermicellii
Fried catfish with french fried
Catfish fried with breadcrumbs stuffed with ham and sezam seeds, served with cream potatoes and cheese sauce
Fish paprikás with curd noodles
Carpfish Jóasszony style, served with boiled potatoes and chopped parsley
- carpfish filets braised in red wine with brown sauce, almond fried
in butter and raisin
Roasted filets of carpfish with garlic, served with grilled vegetables
Trout in aluminium foil served with rice and raisin
- trout fish stuffed with vegetables stewed in red wine
Fish platter ‘Geleji’ style with mixed garnish for two
- roast catfish, pike-perch “Orly” style, fried carpfish, garlic carpfish
egg flan with onion rosette
Roast pike, foiled trout by the decagramm
BEEF and VEAL DISHES
Sirloin steakNelson style with cream potatoes
Sirlion steak Good Friend style served with mixed garnishes
- sirlion steaks in letcho, bacon and liver ragou, topped with sunny-side-up-eggs
Sirlion steak Lyon style and grilled green paprika
- roast sirlion with potatoe rings and white wine garnish
Sirlion spit with steak potatoes served with grilled vegetables and Bourgundy wine sauce
Beaf stew in red wine served with curd noodles
Veal stew with butter noodles
Veal stew with coloured vermicelli
GAME DISHES
Roasted wild boar with brown sauce and blackberry served with potatoe dou ghnuts
Forest game steak platter with French fried potatoes
- rost game steaks with onion rosette and curl up bacon slices
Wild boar Vadas style with matzo balls
Game goulash stewed in red wine served with curded potatoe noodles (’strapacska’)
PORK DISHES
Pork cutlet with curded ewe-cheese stuffing served with sesam seed cream potatoes and chive sauce
Steak ‘Tapolca’ style hot or mild with mushroom rice
- pork medallion with red beans, corn, tomatos, paprika hot or mild as you like it
Roast sirlion steak with ‘tócsni’ doughnut - local speciality: potatoe doughnut with garlic and onion fried in fat
‘Kondás’ platter with fried onion potato
- grilled cutlets with garlic, caraway seed, Debrecen sausage rosette
‘Pandúr’ spit with potato cubes
- pork sirlion coins, mushrooms, Debrecen sausages, bacon and red onion barbecued
Pork cutlet ripened in honey served on vegetable canapé and rice & raisin
Robber’s steak with steak potatoes and chilli sauce
- flavoured pork steak grilled on iron
Knuckle stew “Pékné” style (for two)
- knuckle stew with braised cabbage and sour cream
‘Trembling’pork smoked-cooked served with cabbage and potatoe noddles and horseradish
POULTRY DISHES
Breast of duck grilled, with rosemary flavouring, served with apple and red cabbage (stewed) and mashed potatoes with onion
Roast breast of turkey served with caramelled fruits and cream potatoes
Roast breast of turkey with rum and wallnut stuffing, served with sezam seed cream potatoes and orange sauce
Turkey steak served with cream potatoes and red-onion mushroom sauce
Breast of chicken rolled in bacon, grilled served with vegetable ragout, coloured vermicelli
Breast of chicken, roasted, stuffed with smoked cheese and baby corn served with wild rice and dill sauce
Breast of chicken ripened in yoghurt and honey grilled, served with grilled mixed vegetables
Basil breast of chicken grilled, served with Greek salad (tomatoes, cucumber, onion, Feta cheese and olive oil dressing)
Paprika chicken breast with noodles
Chicken breast in sesamme seed with rice
Poultry hurly-burly Brassó style
- steaks of mixed poultry
For CHILDREN
Fried breast of chicken with french fried and catch up
Stipes of chicken breast coated in cheese served with rice and peas
Roast breast of chicken with smoked cheese grilled, served with steak potatoes
Maccaroni Milanese
Poppy seed vermicelli
VEGETARIAN DISHES
Vegetable spit flambé with stewed rice
Stewed broccoli with cheese sauce
Fried cheese, breaded with french fried
Cauliflower Polish style
- boiled cauliflower with fried breadcrumbs topped with sour cream
TITBITS
Grill plate with stewed vegetables, baguette catch-up served with curry mayonnaise - grilled sirlion, chicked breast and pork chops
Fried frogs’ legs with french fried
Fried mushroom served with rice
”Anna Platter” for two served with mixed garnish
- pork cutlet, fried mushroom, roast breast of chicken,
turkey breast with cheese stuffing, pork cutlet Paris style
Green peas thickened in cream sauce with sunny-side-up egg
DESSERTS, NOODLE DISHES
Cottage cheese dumplings with cracklings
Curded ewe-cheese noodles
‘Gundel’ pancakes
- pancakes with ground walnut and rum flavoured stuffing, with chocolate sauce dressing
Hungarian cottage cheese pancakes
- licked in oven served with vanilla sauce
Pancakes with wallnut stuffing with caramel sauce dressing
Poppy sead noodles
‘Guba’ wallnut and honey noodles
- ‘guba’ is a local speciality, made of baked rolls
Jakab goblet
- vanilla ice - cream with mixed fruit, triple-sec and whipped cream
Vanilla ice cream with apple custard and crusty strudel