SUMMER SALAD

with grilled nectarine, fried Telemea cheese and apricot dressing

SALMON TARTAR

with buttered toast

BLACK MUSSELS

steamed in white wine with garlic and pasley

SALAD WITH BORȘ AND BEEF STIR-FRY

with lovage, kohlrabi and cauliflower

FOIE GRAS

with pear and grapes in Tokaji Aszú reduction

CREAM OF GRILLED AUBERGINE SOUP

and tomato bruschetta

MEDITERRANEAN SEAFOOD SOUP

with olives, basil and tomatoes

TAGLIERINI

with avocado, mizuna and lemon

JAPCHAE

stir-fried glass noodles with fillet of beef and vegetables

SEAFOOD FETTUCCINE

SALMON FILLET

with Pecorino Romano and Moroccan salad

SEA BASS FILLET

with fennel textures and shrimps tomato brunoise

CITRUS CHICKEN BREAST

with potato purée and garlic spinach sauté

DUCK BREAST

with Williams pear and parsnip risotto, kale and blackberry sauce
 

SOUS VIDE SHOULDER

with yoghurt dip and za'atar roasted potatoes

MANGALITZA CHOPS

with Lecsó and polenta
 

CHATEAUBRIAND WITH BÉARNAISE SAUCE

asparagus and pan-fried potato slices

AGED RIB-EYE STEAK

with french fries and colaslaw salad

EATON MESS

with raspberry and meringue
 

FLOATING ISLAND

MOJITO MOUSSE

with lime, mint and mango purée

CRÈME BRÛLÉE

COTTAGE CHEESE DUMPLINGS

with sour cream foam and strawberry jam

WAYS OF CHOCOLATE

chocolate textures

HOME-MADE ICE CREAM AND SORBET

ASSORTED CHEESES