Chef’s Special from the Grill
| Main Courses | |
| Green herbs stuffed trout baked in foil | 2150.- |
| King shrimp skewer | 2250.- |
| Chicken breast fillet marinated in garlic seasoned kefir | 1650.- |
| Turkey fillet ripened in thyme seasoned orange juice | 1690.- |
| Pork fillet ripened in ginger flavoured honey | 1890.- |
| Tarragon seasoned beef tenderloin | 2950.- |
|
With one day pre-order |
|
| Discus platter (for 2 persons) | 4900.- |
| Whole-baked clod of pork larded with sausage and garlic, marinated with beer | 1750.- |
| Whole-baked saddle of lamb with rosemary | 2950.- |
| Garnishes to the Main Courses | |
| Foil baked potatoes stuffed with rosemary seasoned cottage cheese cream | 480.- |
| Grilled vegetables | 850.- |
| Grilled sweet corn | 450.- |
| Chive and yoghurt flavoured mixed salad | 850.- |
|
Tóth Sándor Kitchen Chef |





