STARTER
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
SOUP
CREAM OF GRILLED AUBERGINE SOUP
and tomato bruschetta
MEDITERRANEAN SEAFOOD SOUP
with olives, basil and tomatoes
PASTA
TAGLIERINI
with avocado, mizuna and lemon
JAPCHAE
stir-fried glass noodles with fillet of beef and vegetables
SEAFOOD FETTUCCINE
FISH
SALMON FILLET
with Pecorino Romano and Moroccan salad
SEA BASS FILLET
with fennel textures and shrimps tomato brunoise
POULTRY & GAME
CITRUS CHICKEN BREAST
with potato purée and garlic spinach sauté
DUCK BREAST
with Williams pear and parsnip risotto, kale and blackberry sauce
PORK
SOUS VIDE SHOULDER
with yoghurt dip and za'atar roasted potatoes
MANGALITZA CHOPS
with Lecsó and polenta
BEEF
CHATEAUBRIAND WITH BÉARNAISE SAUCE
asparagus and pan-fried potato slices
AGED RIB-EYE STEAK
with french fries and colaslaw salad
DESSERT
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