DIO MENU I.
Grey cattle goulash soup with small dumplings
“Lecsó” slices of beef tenderloin with morel and foie gras accompanied by homemade pasta
8850,-
Apple and cranberry pancake with green apple sorbet
DIO MENU II.
Salt cured salmon trout with curd cheese mousse
Grilled pike-pearch fillet with crayfish risotto
8960,-
Crème brûlée
DIO MENU III.
Green pea salad with goat cheese and caviar pie
Morel mushroom cream soup with plum dumpling
Dill “lecsó” with squash and egg
7780,-
Chocolate strudel with blackberry mousse
STARTERS
3990,-
SELECTION OF DIO Cold goose liver in it’s own juice, Beef tartar, ’mangalica’ pork sausage, Crayfish tartar, smoked breast of goose, fresh vegetables
2690,-
Goose liver ravioli in goat cheese sauce
2680,-
Green Pea salad with goat cheese and caviar pie (V)
2490,-
Salt cured salmon trout with curd cheese mousse
SOUPS
1480,-
Grey cattle goulash soup with small dumplings
1480,-
Homemade meat broth
1680,-
Morel mushroom cream soup with plum dumpling
FISH
4790,-
Trout fillet with ewe cheese cake and garden sorrel cream
5290,-
Grilled pike-pearch fillet with crayfish risotto
MAIN DISHES
3680,-
Baby chicken with creamy asparagus and potatoes
3590,-
Duck leg confit, served with apple strudel and cabbage potatoes
4690,-
Breast of duck with Tokai wine and dates barley risotto
4990,-
Grilled Foie Gras with goat milk pie and pumpkin cream
4290,-
Mangalica chop with sausage sauce and goat cheese polenta
3680,-
Crispy shank of pig with roasted cabbage and potato doughnut
3490,-
Paprika Veal stew with Egg noodles
4690,-
Veal tenderloin with poppy seed sour cherry and butter parsnip puree
5880,-
“Lecsó” slices of beef tenderloin with morel mushroom and goose liver accompanied by homemade pasta
5880,-
Prime beef tenderloin with bolete sauce and gratinated potatoes
5880,-
Saddle of Lamb with pear textures
1980,-
Dill “lecsó” with squash and Egg (V)
DESSERTS
1440,-
Chocolate strudel with blackberry mousse
1180,-
Crème brûlée
1490,-
Apple and cranberry pancake with green apple sorbet
3290,-
Cheese platter served with vanilla loaf
Chef - Adam Bajkai
