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SPRING VEGETABLE CONSOMMÉ

Traditional Semolina Dumpling, Green Peas, Morel Mushroom, Kohlrabi, Green Herbs

HOME PICKLED ARTICHOKE

Creamy Goat Cheese, Golden Beetroot, Balsamic – Mint Essence

ITALIAN MOZZARELLA di BUFFALA

Asparagus, Marinated Colorful Radishes, Chervil Pesto

GOULASH SOUP

Beef Cheek, Root Vegetables, Spaetzle, Caraway Seed

HUNGARIAN BUFFALO STEAK TARTARE

Sabayon, Daikon, Pickled Green Watermelon

DUCK LIVER - MANGALITSA TERRINE

Apple, Celeriac, Horseradish

GRILLED OCTOPUS

“Zakuska”, Grass Pea, Preserved Grilled Kapia Pepper, Aubergine, Crispy Garlic

SPICY AHI TUNA TARTARE IN SESAME-MISO CONES

Wasabi, Masago

PREMIUM STURGEON OSCIETRA CAVIAR

Lemon-Herb Blini, Traditional Accoutrements

SPINACH - ZUCCHINI AGNOLOTTI

Butter Emulsion, Parmesan

RISOTTO MILANESE

Stracciatella di Buffala, Wild Brokkolini, Saffron

HANDMADE RICOTTA GNOCCHI

Mangalitsa Pork Bolognese Sauce, Tomato, Sicilian Pecorino Cheese

TUSCAN KALE AND GOAT CHEESE PIZZA

Basil Pesto, Pine Nuts

HOUSE SMOKED SALMON PIZZA

Dill Sour Cream, Red Onion, Chives

MELANZANE AL FORNO

Eggplant, Zucchini, Tomato Sauce, Basil, Crispy Parmigiano

GRILLED SAIBLING FILET from LAKE GENEVA

Whole Baked Hispi Cabbage, Green Apple, Chervil Sauce, Saibling Caviar

STEAMED SCOTTISH SALMON ‘HONG KONG’

Stir Fried Chinese Vegetables, Jasmine Rice, Sweet Soy

WHOLE GRILLED ADRIATIC SEABREAM (500g)

Sauted Swiss Chard, Crunched Potato, Citrus-Pine Nuts Marinade

ROASTED CORN-FED HALF CHICKEN

Goat Cheese, Ratte Potato Purée, Mushroom Sauce

SAUTÉED DUCK BREAST

Braised Gizzard, Creamy Polenta, Ewe Cheese, Cherry-Port Wine Jus

CRISPY PORCHETTA

Parsley Potatoes, Grilled Gem Lettuce, Vegetable Salsa

BRAISED BEEF CHEEK ‘VADAS STYLE’

Root Vegetable Purée, Bread Dumpling, Mustard, Pickled Mushrooms

WIENER SCHNITZEL

Austrian Veal Fillet, Fingerling Potatoes, Marinated Cucumbers, Cherry Tomatoes, Mache

CHINOIS LAMB CHOPS

Dry Fried Green Beans, Black Bean Sauce, Cilantro-Mint Vinaigrette

BLACK ANGUS SHORT RIB (1,2kg)

Creamy Ratte Potato Purée, Port Wine - Blueberry Sauce

SEARED SCALLOP PAD THAI

Red Curry, Holy Basil, Peanuts

WOOD GRILLED CREEKSTONE NEW YORK STEAK (220g)

Fermented Asparagus and Kohlrabi, Chanterelle Mushroom Mildly Smoked Butter Glaze, Tarragon Jus

CREEKSTONE RIBEYE STEAK FOR TWO (600g)

Grilled Vegetables, Potato Purée, Red Wine Reduction

AUSTRALIAN WAGYU RIBEYE from the STONE AXE FARM (220g)

Red Wine Reduction, Choice of Side Dish

SPICY AHI TUNA TARTARE IN SESAME-MISO CONE

Wasabi, Masago

BRAISED BEEF CHEEK ‘VADAS STYLE’

Root Vegetables, Bread Dumpling, Mustard

SOMLÓI GALUSKA “IN” NUTSHELLS

Caramelized Pecan Nut, Homemade Orange Jam

JASMINE RICE

SAUTÉED MARKET VEGETABLES

RATTE POTATO PURÉE

MIXED LEAVES SALAD

Tokaji Herb Vinaigrette