Starters:

 

Mezze plate: Eggplant dip, Humus, dried Tomato, feta cheese, and homemade bread – 1 990 Ft

 

Chicken quesadillas with cheese salsa – 1900 Ft

Dried bacon cream sandwich – 1450 Ft

Bone marrow with garlic butter – 1200 Ft

Main dishes:

Angus Ribeye steak with stout gravy, asparagus and rosted potato – 7 400 Ft

Wild boar tenderloin medallion with sweet potato ’tocsni’ and creamy mushrooms – 4 200 Ft

 

Zander fillet with chickpie and beans – 3 950 Ft

 

Zwack Burger with Unicum jelly, goat cheese and batata – 2 950 Ft

 

Salmon burger with remoulade slaw – 2 950 Ft

 

Dessert:

Chestnut puree on gingerbread crumb – 1 450 Ft

Snack:

Salty peanuts (130 g.) – 490 Ft