Our Chef’s February Specials

Apetizer and soup

Creamy leek soup | thyme cheese chips L 2650.-
Szigeti Andrea Badacsony Irsai Olivér ’21 1750.-

Salad leaves | black radish | pickled pear G,L,V 3450.-
Villa Gyetvai Sauvignon Blanc’22 1850.-

Main course

Blueberry wild boar stew I pumpkin potato dougnut 5750.-
Vinatus Merlot ’16 2700.-

Slowly baked pork ribs I kale velouté I roasted potatoes 4 950.-
Villa Gyetvai Rajnai Rizling’20 1980.- or Sauska Syrah ’20 3180.-

Steak Jardinette
/aged Angus Beef chuck 300 g, rosemary potatoes, green pepper sauce/ 7 950.-
Németh Cabernet Sauvignon’11 3180.-

Grilled salmon I green spice sweet chili I pan roasted vegetables 6390.-
Vabrik Chardonnay ’20 1850.- or Vabrik Kékfrankos Rosé ’21-’22 1 700.-

Pikeperch fillet breaded I parsley potatoes I sauce tartar 5970.-
Pelle Birtok Furmint’19 1980.-