BUFFET MENUS

Aperitif
– ‚Dunai Hajós’ spirit selection, dry
champagne and ice juice
Soups
– Mushroom soup with cake crouton
toasted in butter
– Veal ragout soup
Starters
– Goat cheese with aubergine cream
– Carrot salad with lemon and smoked
trout
– Duck pâté with chive greaves cream
– Smoked spare ribs with onion jam
– Rosemary sirloin with mustard mousse
Salads
– Green salad with three dressing
variations
– Tomato salad with green onion and
cottage cheese
– Potato salad with bacon
Main courses
– Whole-roasted pork chops with saffron
courgette
– Chicken legs with herb dressing and
gratinated with the mountain cheese
of Bükk
– Beef stew with red wine and crispy
smoked bacon
– Aubergine gratin with basil
tomato dressing
Side dishes
– Rice with cep
– Crushed potatoes with sage
– Noodles with chive
– Seasonal vegetables with basil butter
Seasonal fruit plate Desserts
– Mini dessert specialties

Aperitif
– ‚Dunai Hajós’ spirit selection, dry
champagne and ice juice
Soups
– Freshwater cream bouillabaisse with
catfish pâté
– Lamb broth with morel
Starters
– Goose liver pâté with truffle and apple
compote
– Smoked trout of Szilvásvárad with trout
caviar
– Rare deer spine with cep salad
– Mangalica pâté with two types of
cucumber
– Marinated rose duck breast with fig jam
Salads
– Tomato salad with yoghurt and goat
cheese
– Potato salad with pumpkin seed oil and
smoked quail egg
– Green salad with spicy steak strips
Main courses
– Slowly roasted duck confit with duck
liver and juniper blackberry
– Pike perch with sage fish milk and
foamy champagne dressing
– Mangalica chop with carnation
mushroom cream dressing
– Steak with red wine and rosemary calf
sweetbread
– Goat-cheese lasagna with marinated
tomato and spinach
– Saffron risotto with handmade cheese
Side dishes
– Gratinated celery potato
– Spaghetti with truffle
– Roasted tomato with almond broccoli
– Rice with thyme
Seasonal fruit plate Cheese plate
with Hungarian handmade
cheeses
Dessert
– Mini cakes – Cup creams
– Dessert specialties à la Európa

Aperitif
– ‚Dunai Hajós’ spirit selection, dry
champagne and ice juice
Cold snacks
– Mozzarella of Bükk with truffle and
courgette salad
– Duck liver with royal black cherry jam
and cake
– Catfish liptauer with greaves
– Smoked ham with cep salad
– Aubergine with goat-cheese
Warm snacks
– Farm-style chicken breast with roasted
pepper dressing
– Pike perch mignon with ginger carrots
– Boar dumpling of Zemplén, with
coriander beets
– Goat-cheese lasagna with
marinated tomato and spinach
Side dishes
– Two-colored rice
– Potato with lovage
Handmade Hungarian cheeses
Dessert
– Mini cakes à la Európa