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Menu
Salad bar
Fresh and mixed salads with dressing, different types of oil, seeds, and dried fruit
Cold starters
Marinated root vegetables, with guacamole, hummus, tortillas and sweet potato chips
Smoked and marinated fish bites (salmon, trout, mackerel, herring) with wasabi and pink ginger
Chicken breast with beet-pepper jam, arugula, and candied walnuts
Argentine beef sirloin with tabbouleh, home-made whole seed mustard, and black radishes
Suckling pork belly with onions and tomato tartare
Stuffed vine leaves, peppers filled with soft cheese, pickled mushrooms, and capers
Hungarian and artisan cheeses with grapes, dates, and figs
Soups
Pumpkin cream soup with mandarin oranges, pumpkin seed oil, and toasted pumpkin seeds
Wild game consommé with sherry, crispy vegetables, and ravioli
Main courses
Wild salmon slices with citrus-champagne sauce, vegetable grass, and wild rice confetti
Farm pullet breast with peppered sweet potatoes, chestnuts, and albufeira sauce
Skin-on tender pork leg cooked in beer, served with braised beets and potato casserole
Rusty beef meatloaf with wild mushrooms, Cabernet jus, and onion-crumbs
Veal paprikash and cheese curd – noodle roll with crisp-fried skin
Spiced tofu and gomolya cheese bites over beets roasted in chestnut honey, with greens fried in olive oil
Grilled multi-colour vegetables with savoury grasses and cashews
Dried tomato farfalle, with olives and parmesan
Desserts
Desserts and mini cakes from our confectionery
Lactose and gluten-free cakes
Fresh sliced and candied fruits
Floating islands with caramel whip and golden raisins
Apple-walnut, and poppy seed-cherry strudel with vanilla sauce
Chestnut variations with white and dark chocolate and tonka beans
Chocolate and wild berry cream desserts
After midnight menu
Sauerkraut soup with pig’s knuckle, suckling pig, and sausage
Lentils with roasted pork ribs
New Year’s roast suckling pig with champagne-braised cabbage and potato hash
Cocktail and grill sausages with home-made mustard and horseradish sauce