Catering
Wedding reception
Prepared on the couvert plate
Maki stuffed with mozzarella and tomato chutney (the mozzarella is made of cow’s milk)
Served starter
Goose liver creme brulée
Lightly smoked peasant ham
Vegetable bouquet
(plate decoration: balsamic vinegar lining and flecks started from the salad)
Second dish served in tureen
Chicken soup ’Újházy’style (without mushroom and tomatoes, with home-style pasta, classic, Sunday bouillon flvour, julienne cut parsnip and carrot)
Main courses from the mixed meat plate
Duck confit with quince flavoured red cabbage and white balsamic vinegar dressing
Home-made baked cheese of our kitchen chef marinated with green herbs
Red wine flavoured deer stew ’Gemenc’ style (with mushroom)
Pork tenderloin (well-done)
Boiled, fried potatoes
Fragrant jasmine rice
Noodles
Grilled vegetables
Finishing courses from the buffet table
Sponge cake ’Somló’ style with chocolate sauce and whipped cream
Raspberry mousse with yogurt
Home-made assorted strudel selection
Fruit oasis
To the cake
Forest fruit sauce (made of berries)
Fresh prepared, quality coffee sorts made from Dallmayr Coffee