Menu

Tomato Slices served with spicy Ricotta and Garden Salad

2100,-

Green Salad with Feta Cheese and Vinegar Dressing

1900,-

Tiger Prawns with Iceberg Salad and Fennel, sprinkled with Nut-Oil Dressing

2500,-

On Olive Oil roasted Vegetables with Potato Strudel and roasted Tofu

2100,-

Oatmeal Pie with Mushrooms and Vegetable Ragout

1700,-

Fillet of Halibut with Spinach, Apple and Currant Walnut

4300,-

Breast of Chicken with Carrot Pie and Zucchini-Tomato Ragout

2900,-

Sliced Fruits with Lemon Ice-cream

2000,-

Chocolate Cake with Red Beet and Forest Fruit Ragout (Sugar free)

900,-

Garden Salad with grilled Goose Liver Stripes and crispy Bacon

4300,-

Buffalo Mozzarella with Pesto, Tomato, Serrano Ham, sprinkled with Balsamic Vinegar Sauce

2400,-

Smoked Salmon with Red Wine Jelly and Leek Radish Salad

2600,-

Fillet of Pike Perch with Salmon and Papaya Salsa

2600,-

Duck Liver Terrine with Tokaj Wine, Forest Nectar and Fig Purée

4400,-

Fillets of Duck Breast served with Lavender scented Panna Cotta and Grapefruit

2100,-

Assorted Cold Bits (Goose Liver Terrine, King Prawn and Rump Steak Carpaccio)

4500,-

Caesar Salad (either with Chicken or with Crayfish)

3900,-

Club Sandwich

3900,-

Hilton Burger (either with Cheese or with Bacon)

3900,-

Seasoned Forest Mushroom with French Toast

2300,-

Pastry stuffed with Breast of Chicken and Vegetables in Riesling Butter Sauce

2600,-

Pappardelle a la Putta Nesca (Olive, Tomato)

2300,-

Zucchini-Sweet Fennel Cream Soup with Truffle Oil, Sesame Waffle

1300,-

Chicken Soup with Coco and Crayfish

1300,-

Goulash Soup with Nipped Pasta

1500,-

Consommé with Egg Jelly and Vegetables

1200,-

Fillet of Pike Perch with Crayfish Ragout seasoned with Dill

6900,-

Fillet of Halibut with Black Tiger Prawns, Champagne Sauce, Pumpkin Purée flavoured with Coriander and Greenpea Cream

5900,-

Salmon Steak roasted with Horseradish Cream, in Chive flavored Mustard Sauce and Spinach

3500,-

Assorted Fish Platter (with Salmon, Halibut, Crayfish, Pike Perch) in Sauvignon Sauce

5900,-

Pancake stuffed with Chicken Breast in Paprika Cream Sauce and warm Garden Salad

2100,-

Roasted Goose Liver with Camembert Strudel and Sour Cherry Ragout flavoured with Red Wine

4500,-

Grilled Duck Steak with Oyster Mushroom, Potato Cream, Red Cabbage Jam and Red Beet Essence

3500,-

Fillet Mignon of Pork with Letcho and Home Made Flour Pellets

3900,-

Saddle of Veal Fillet with Greenpea Purée, Potato Mille-Feuille in Truffle-Vermouth Sauce

5900,-

Fried Veal Fillet with Potato and Garden Salad

3900,-

Hungarian Veal Stew with Butter-Gnocchi

3100,-

Rump steak in Dijon Mustard Sauce with Forest Mushroom Ragout and Vegetable Lasagna

4800,-

Dietetic Yoghurt Lemon Roulade

800,-

Ice-cream Variations in Cup

1500,-

Apple Sorbet with Cinnamon

1500,-

Lemon Tortlette, Raspberry Parfait, Vanilla Ice-cream

1200,-

"Lúdláb" Cake with Red Wine - Sour Cherry Ragout, white Chocolate Mousse

1200,-

Ricotta Cream, Carpaccio, Tokaji Sorbet

1200,-

Baked Cheese Cake, Tiramisu, Peach Ice-cream

1300,-

"Somló" Mille Feuille with Vanilla - Strawberry Parfait

1300,-

Chocolate variation

1200,-

Hot Chocolate with Cold Raspberry Mousse

1200,-

Assorted Hot Strudels with Cinnamon Sauce

1500,-