STARTER
FALAFEL
baked beetroot, pumpkin purée
BAKED LOCAL BRIE
wine poached pear, blackcurrant mouse, date and walnut loaf
SALMON TARTAR
buttered toast
CALAMARI AND FENNEL SALAD
bulgur, tomatoes, parsley, mint
SOUP
PARSNIP SOUP
Pear, Serrano chips
BEETROOT AND SOUR CHERRY SOUP
Telemea cheese, horseradish
PHEASANT SOUP
semolina dumplings, vegetebles
HOME MADE PASTA
PAN-FRIED GNOCCHI
porcini sauce, shiitake mushrooms
RICE NOODLES
fried beef, curry
LEMON RISOTTO
seafood
MAIN COURSE
garlic, parsley, white wine
SALMON FILLET
black rice, beetroot, avocado, pineapple, orange sauce
SEA BASS
asaparagus, clams, pan-fried potato slices, garlic, Churut sauce
DUCK BREAST
apple and walnut galette, red wine jus, baked apple purée
MANGALITZA CHOPS
Lángos, baked sour cabbage, horseradish cream
WILD BOAR STEW
gnocchi, thyme, pickled pearl onions
FILLET OF BEEF
aligot, grilled courgette, Bordelaise sauce
FOIE GRAS
flambéed quince, Yorkshire pudding, apple purée
CELERIAC STEAK - vegetarian
hummus, red chili paste, shiitake, red pesto, mint yoghurt
DESSERT
VARGABÉLES
cottage cheese pie, home-made apricot jam
CHOCOLATE BREAD PUDDING
Cointreau, soft meringue
CRÈME BRÛLÉE
LAVA CAKE
raspberry coulis, Créme Chantilly
HOME-MADE ICE CREAM
ASSORTED CHEESES