100g – Beetroot carpaccio (caramelized walnuts, rucola, cream sheep cheese bryndza)                                                                                                                          (7,8)

80g – Deer pâte (potato chip, cranberry chutney, bread rool)

100g – Smoked trout tartare (avocado, smoked quail egg, créme fraiche, dill dust)(3,7)

100g – Grilled shrimp (baby spinach, sun-dried tomatoes, baguette)(2,7)

100g – Baked snails (herb butter, toast)(1,4,7)

100g – Homemade ravioli (porcini mushrooms, parmesan, pumpkin purée)(1,3,7)

0,33l – Beef broth with liver dumplings and Julienne vegetables                                                                                                                                                              (1,3,9)

0,33l – Garlic cream soup in a bread bowl with a bacon chip and roasted garlic                                                                                                                                    (1,3,7)

0,40l – Spicy Hungarian fisth soup Halászlé with homemade bread(4,9)

200g – Chicken supreme (beetroot, pear, fig, gnocchi)(1,3,7)

200g – Boneless chicken thigh strips (panko breadcrumbs, sweet potato fries, homemade coconut mayonnaise)(1,3,7)

200g – Stuffed boneless chicken thigh (ground chicken, broccoli puree, cauliflower puree)(7,8,9)

450g – Sous – Vide BBQ pork ribs (pickled white cabbage salad, bread)

200g – Pork tenderloin chateaubriand (mushroom porkolt, roasted potatoes with rosemary)(7)

200g – Beef cheeks (tomato and pepper ragout lecsó, corn malt, parmesab)                                                                                                                                           (3,7)

200g – Beef filet mignon (hrilled vegetables, peppercorn sauce)(1,7)

350g/150g – Truffle pappardelle (sirloin cream, parmesan)(1,3,7)

180g – Sous – vide deer tenderloin with cream (Karlovy Vary dumpling, plum chutney)(1,3,7,9)

200g – Roasted duck breast (red cabbage purée, homemade almond croquettes)(1,3,8)

150g – Sous – vide lion of veal (forest mushrooms risotto, onion jam, parmesan chips)                                                                                                                       (1,3,7)

180g – Veal loin schnitzel (mascarpone mash)(1,3,7)

200g – Pistachio-crusted salmon steak (grilled baby potatoes, brussels sprouts, cherry tomatoes)(4,7,8)

300g/100g – Cuttlefish spaghetti (Sv. Jacob´s shells, zucchini, cherry tomatoes, chilli)(1,14)

200g – Grilled fresh pike pearch fillets (lime sauce, mint couscous)(1,3,4,7)

350g – Homemade bryndza pirogi (cream sheep cheese, bacon, onion, sour cream)(1,3,7)

350g – Cream  gnocchi (truffle pesto, parmesan)(1,3,7)

350g – Udon with teriyaki shrimp (vegetables)                                                                                                                                                                                           (1,2,3)

350g – Vegetable salad with grilled cheese (walnuts, marinated grapefruit, red beetroot, pomegranate, whole meal baguette)(7,8)

350g – Salad with grilled salmon (cherry tomatoes, Egg Benedict, dill créme fraiche)(3,4,7)

110g – Soufflé(1,3,7)

100g – Hot raspberries with vanilla ice cream(1,3,7)

80g – Crema Catalana(3,7)

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