PÁLFFY PALÁC CLUB - MENU

ENTRÉE

Ruccola Salad with Vine Grapes, Sheep Cheese „Pecorino"
and Orange Jus ..... 295,-
Vegetable Cream Soup „Garbure"with Julliene of Red Beet
Topped with Fresh Watercress ..... 210,-
Bouillabaisse with Raviolla Filled with Shrimp Mousse
and Decorated with Crayfi sh ..... 285,-
Macerated Tuna with Pineapple and Ruccola Decanted
with Raspberry Dressing ..... 390,-
Grilled Sardines with Spring Vegetable and Sesame Dressing ..... 275,-

MAIN COURSES

Young Bull Steak Served with Spring Onion and Shi-také Mushrooms Decanted with Sauce of Japanese Horse Radish „Wasabi" ..... 695,-
Grilled Duck Breast with China Sauce and Potato Filled
with Yoghurt and Nut Oil ..... 630,-
Fallow Deer Steaks Marinated in St. Hubert Seasoning Served with Herb Dumplings and Rosehip - Orange Sauce ..... 670,-
Homemade Tagliatelle with Roasted Caulifl ower, Walnuts
and Truffl e Chip ..... 450,-
Cous-cous with Sun Dried Tomatoes, Ruccola and Chanterelles
Served on Roasted Vegetable with Grand Marnier Aroma ..... 430,-
Grilled Red Scorpion-fi sh Filled with Greenland Shrimps and Dill - Spinach Mousse with Oyster Sauce Served with Gnocci Decorated
with Caesaran Prawn ..... 765,-
Rare Baked Yellow-fi n Tuna Steak with Marinated Baby Octopus,
Roasted Green Beans and Bernese Sauce ..... 575,-
Baked Tropical Sole Served with Coriander - Potato Purée
with Coconut Milk ..... 695,-
Corny Chicken Stuffed with Mushrooms Served
with Baked Caramelized Pears ..... 590,-
Grilled Veal T-bone steak Served with baked Tomato,
Onion Skewer and Potatoes Ratté ..... 765,-
Lamb Chops with Mashed Chickpea Topped with Shallot
Purée and Roasted „Panchetou" ..... 90,-

SIDE DISHES

Wild Rice with Herbs Duxelles ..... 75,-
Gratin potatoes ..... 75,-
Creamy Spinach .....75,-
Baby Carrot with Spring Onion ..... 75,-

DESSERTS

Selection of Homemade Fruit Sorbets

Chocolate Sorbet View and Fresh Fruit

Crispy Pastry Cake Baked with Chocolate -Served with Vanilla Spoom

Creamy Risotto with Cinnamon and Cane Sugar -Served with Tropical Fruit

Decanted with Flamed Brandy

Profi terolle Filled with Rum Ice-cream -Topped with Chocolate

Lemon Cake, Créme Fraiche and Blackberries

French Cheese Plate -Served with Fresh Fruit and Walnuts

Pear Rhubarb Pie with Lemon Sorbet

Frozen Coffee Roll with Brown Seed

Trilogy of Créme Brullé / Chocolate, Vanilla, Pistachio