Restaurant Menu

Menu card

"A place to feed your spirit as well"

Soups:

Gulash soup from beef	1250.-
Fish-soup from netted fish with boiled horseshoe-shaped carp slices	1250.-
Poultry-ragout made with tarragon, mushrooms and enriched with cream	990.-
Garlic soup enriched with cream and cheese	700.-

Hors d'oeuvre:

Corn porridge with bacon inside, served with garlc and sour cream	990.-
Potato girdle-cake with garlic and sour-cream (3 pieces)	990.-
"Peasant-platter" containing ham, sausages, bacon	1400.-
Goat's milk cheese fried on oventop with seedy salad	1950.-

Ready-made dishes:

Beef stew with dilled dumplings	1550.-
Chitterlings stew as people in Tihany like it, with a substantial slice of bread	1550.-

Poultry meat dishes

Slices of turkey pressed on iron-plate with potatoes and grilled vegetables	1750.-
Chicken breast grilled on iron-plate, laid on salad	1750.-
Goose leg with stewed cabbage, baked apple and potatoes	2250.-
"Chased and caught" duck breast with lilac cabbage, baked apple and potato	2250.-
Fat goose-liver slices with fried onions and salted, fried potate	2950.-

Springing animals' meat:

Saddle of hare with rosemary, garlic, served with potato balls	2250.-
Tenderly fried haunch of hare (front and back legs) made with rosemary and served with potato-crocquettes	2250.-

Fish dishes:

Traditional hungarian dish made from fried ham, bacon, onions and eggs	1250.-
Sirloin steak in mustard served with boiled and fried potato and greenpepper sauce	2250.-
"Bayoneted" meat with potatoes and grilled vegetables	1750.-
Spare rib fried on iron plate with potatoes and grilled vegetables	1750.-
Small veal chops in letscho garnished with potato slices	1950.-

Vegetarian dishes:

Cheese browned on hot plate with grilled vegetables	1750.-
"In the forest found" mushroom heads fried in breadcrumbs served with potato	1550.-
Grilled vegetables from the ones found in the garden, served with jacket potatoes	1550.-

Oven-fried dishes:

Pork fried in oven with bacon and porridge	1750.-
Knuckle with horseradish and potatoes	1950.-
Pork rib-roast in cold lard with bread and lilac onion	1250.-
Crackling scones baked under the ashes (with dill and cheese)	480.-/4db

Platter-meals for 2-4 people:

"Piseri" plate for two: pullet breast, turkey breast, grilled cheese, mushrooms fried in breadcrumbs, bayoneted meat, mixed garnishment	3900.-
"Ludas Matyi" plate for two: goose leg, duck breast, grilled turkey breast, chicken breast, mixed potato garnishment	4900.-
Platter "Döbrögi" for 4 people: spare rib, sirloin steak, knuckle, rib-roast and mixed garnish	7900.-
"Squireen" plate for four: bayoneted meat, rib-roast, horseshoe-shaped carp slices fried in breadcrumbs, mushrooms fried in breadcrumbs, sausages "Debrecen" style, mixed garnishment	6900.-

Dishes made to order:

Saddle of lambtenderly grilled in oven with gravy, served with jacket potatoes	2400.-
Deer leg with forest cranberry and mushroom sauce	2400.-
Pike-perch fried in one piece with boiled buttered potato, parsley and lemon	80.-/dkg

Salads:

Cabbage salad	450.-
Cucumber salad with dill and sour cream	550.-
Salad of the season	550.-
Pickles	450.-
Leavened cucumber	450.-
Apple paprika	450.-

Dessert:

Different kinds of strudel	500.-
Little honey-cookies with whipped-cream	500.-
Apple snacks with cinnamon form Szabolcs-county	400.-

Half portions cost 70 % of the whole price!

Wine card

Hungarian brandy:	2 cl	4 cl
Pear juice Uncle Willie's style (William Pear)	250.-	500.-
Kiss of Auntie Julie (William pear with honey)	250.-	500.-
Fire on your throat (Apricot brandy)	300.-	600.-
Unicum	250.-	500.-
Blackthorn brandy	250.-	500.-

Beer:	0,3 l	0,5 l
House-made draught beer from Tihany	300.-	450.-
Alcohol-free beer for car drivers		450.-

Wine from the cave of family Papp	0,1 l
Juhfark (dry)	150.-
Riesling (dry)	150.-
Sauvignon Blanc (dry)	150.-
Chardonnay (dry)	150.-
Grey Monk (medium-sweet)	150.-
Muscat Cuvéé (medium-sweet)	200.-
Tramini(medium-sweet)	200.-
Rosé	200.-
Merlot (dry)	150.-
Cabernet Sauvignon (dry)	150.-
Blue franc (dry)	150.-
Portugieser (dry)	150.-
Zweigelt (medium-sweet)	150.-

Nektars for very young people	0,3 l
Elder syrup	250.-
Raspberry syrup	250.-
Black currant syrup	250.-
Water from the fountain	250.-

Nektars for very young people	0,1 l
Apple juice	100.-
Peach juice	100.-
Pear juice	100.-
Hot tea	300.-

Coffee:
Espresso	300.-
Long coffee	350.-
Creamed coffee	400.-

Champagnes of Mr Törley:	0,75 l
Talisman	1950.-
Charmant Doux	1950.-

Enjoy your meal!

Table reservation »

Recipies from aunt Rézi's book

or: "kitchen notes for each day of the year"

This oldish – over 100-year-old book is also used in our reastaurant and according to our guests' reactions, it is very popular. We modrnized some things in the book, but the basis is given, so it gives our guests a bit taste of the old times.

Roasted pheasant cock :

Put the pheasant to a cold place for 8 days. Then pluck it but leave its feathers on the head. You should packl it into paper otherwise it burns.

Salt the legs, fix it with a small stick together with its shin, so anyone can recognise it at once on the table looking at its head and legs.

After larding it, roast it on undried fresh butter, often basting. Slice it up before serving, put the breast slices on the top.

Roasted wildgoose:

After washing the wildgoose clean, salt it, rub marjoram and pepper in it, put lard and onion into a pan and leave it roast for 2-3 hours.

Serve it with parsley.

Carp with sorrel sauce:

Clean the carp, cut it in every 2 cm, but do not cut it through. Salt it, rub it with butter, put grill into your frying pan, put the fish on it, sprinlke with undried fresh butter, put into the oven, sprnikle with butter very often and pour it with sorrel sauce when it is ready for serving.

Birds formed from lamb:

Cut round pieces from the lamb, just as small as a bird, salt them, lard them, fry them brown. Serve in its own sauce, garnished with rice.

Bun sauce:

Sop two buns in water, cut up two garlic slices into tiny pieces, fry them in lard, squeeze out the buns, put them on the garlic, pour meat soup on it, salt, pepper it and let it boil.

These are some of the recipies we use as a basis for our cuisine.