Menu

Tomato Slices with Spicy Ricotta and Garden Salad

2100,-

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

2500,-

Pancake with Vegetables, Roasted Tofu and Paprika Sauce

1900,-

Steamed Vegetables on Olive Oil with Mozzarella and Beetroot Sauce

2200,-

Sauté Batata with Courgette and Cottage Cheese with Mint and Sour Cream

1900,-

Roasted Fillet of Salmon with Spinach, Apple and Warm Mayonnaise

4200,-

Roasted Breast of Chicken with Celery Pie and Green Peas Sauce

2900,-

Carrot Cake with Pineapple and Kiwi Purée

1900,-

Lemon Parfait with Yoghurt and Fruit Ragout

1200,-

Garden Salad with Roasted Goose Liver Stripes and Crispy Bacon Chips

4300,-

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

2600,-

Sword-fish ’Tartar’ with Shrimp and Tomato Cocktail

4400,-

Smoked Fillet of Chicken with Feta Cheese and Pear Chutney

2600,-

Duck Liver Terrine with Tokaji Wine, Forest Nectar and Fig Ragout

4400,-

Breast of Duck Confit with Walnut-Orange Jelly and Marinated Red Beet

4400,-

Rumpsteak with Halibut and Caper Sauce

4400,-

Assorted Cold Bits (Goose Liver Terrine, Breast of Duck and Rumpsteak Carpaccio)

4800,-

Caesar Salad (either with Chicken or with Crayfish)

4100,-

Club Sandwich

4100,-

Hilton Burger (either with Cheese or with Bacon)

4100,-

Toast with Mushroom, Soy and Poached Egg

2300,-

Pancake Stuffed with Breast of Chicken in Paprika Cream Sauce and Warm Garden Salad

2300,-

Penne with Tomato-Vegetable Ragout and Parmesan Cheese

2300,-

Boletus Cream Soup with Chestnut, Curry Mousse and Sesame Wafer

1300,-

Chicken Soup with Coco and Crayfish

1400,-

Goulash Soup with Nipped Pasta

1800,-

Consommé with Guinea-Hen Stripes, Vegetable and Pasta

1300,-

Fillet of Pike-Perch with Batata Purée, Tomato Cream and Parsley Sauce

4900,-

Fillet of Halibut with Black Tiger Prawns, Green Pea Cream and Mango Sauce

5900,-

Salmon Steak with Horseradish Cream, Spinach and Mustard Sauce Flavored with Chive

4200,-

Fillet of Codfish with Asparagus Risotto and Chardonnay Sauce

4500,-

Bulgur with Vegetable and Roasted Breast of Chicken with Garlic Sauce

2300,-

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

4800,-

Grilled Duck Steak with Cabbage-Lasagna, Creamy Green Pepper Sauce and Onion

3900,-

Fillet Mignon of Pork with Potato Pasta and Paprika Ragout

3900,-

Saddle of Veal Fillet with Steamed Red Beet, Boletus, Parsnip Cream and Rosé Sauce

5900,-

Fried Fillet of Veal with Steak-Potato and Garden Salad

4100,-

Hungarian Veal Stew with Egg-Gnocchi and Salad

3400,-

Lamb Cutlet with Layered Potato Flavored with Sweet Fennel, Green Pea Purée and Rosemary Juice

5900,-

Beefsteak with Vegetables, Rosemary Flavoured Potato and Plum Sauce with Tomato

5900,-

Dietetic Cottage Cheese Cake

800,-

Ice-cream Variations in Cup

1500,-

Lime Sorbet

1200,-

Vanilla Cream with Apricot Brandy and Cantaloupe Purée

1300,-

"Lúdláb" Cake with Red Wine-Sour Cherry Ragout and White Chocolate Mousse

1400,-

Chocolate Mousse with Coconut and Raspberry Sauce

1300,-

Baked Cheese Cake, Walnut Cream Cake, Blackberries Ice Cream

1500,-

"Somló" Mille Feuille with Vanilla-Strawberry Parfait

1400,-

Chocolate Truffle with Paprika-Raspberry Jelly and Floating Island Sauce

1400,-

Hot Chocolate with Cold Strawberry Mousse

1300,-

Assorted Hot Strudels with Cinnamon Sauce

1500,-