Current Menu

Our Cuisine

Wine List

Catering Menu

STARTERS -SALADS	HUF \| EUR
Rivalda Salad with roasted zucchini and eggplant, fresh tomato, parmesan and pesto dressing Grilled Fennel and Goat Cheese, served on a bed of mesclun with balsamic vinaigrette Smoked Salmon and Smoked Trout on wild rice blini with dilled-tarragon cream Sautéed Foie Gras on lamb’s lettuce with grapes toasted hazelnuts and Tokaj wine vinaigrette Duck Liver Terrine with dried plums and brioche Mangalica’s Degustation, smoked ham, sausage and clod with lentil salad and creamy horseradish Escargot baked with garlic and cheese	1.850 \| 6.50 2.100 \| 7.20 2.600 \| 9.00 2.800 \| 9.60 2.950 \| 10.10 2.700 \| 9.30 2.300 \| 8.00
SOUPS
Pheasant Consommé with thyme matzo dumplings Wild Mushroom Bisque with roasted walnuts White Bean and Ham Hock Soup, with ruccola Wild Boar Gulyás Soup with mini pinched noodles	1.200 \| 4.10 1.300 \| 4.50 1.400 \| 4.80 1.400 \| 4.80
MAIN COURSES
Whole Trout with pine-nut gratinée, potato purée and saffron beurre blanc Filet of Perch on tagliatelle with a shrimp ragout and spinach-white wine sauce Salmon, Tuna and Perch Brochette on a bed of soya julienne vegetables and orange-caper compote Farfalle with prosciutto and porcini, and creamy tomatoes concassé Mediterranean Chicken Breast stuffed with goat cheese & roasted peppers, wrapped in bacon, with a creamy basil sauce and ruccola-potatoes Roast Leg of Goose with braised cabbage & apple, with roast potatoes Sautéed Foie Gras served with mashed potatoes with onions and a mixed fruit chutney Pork Tenderloin Tournedos, wrapped in bacon with „Brasso Potatoes” (squares of potatoes sautéed with onion, paprika, bacon & garlic) Paprika Veal Medallions, with dilled cottage-cheese dumplings Argentin Sirloin Steak, aged with spices, served with risotto croquettes, haricots- verts and green-peppercorn sauce Filet Mignon, topped with a caramelized leek and garlic sauce, served with pumpkin duchesse Medallion Trio- veal, lamb and beef medallions with paprika-, green-peppercorn- and merlot sauces, with sautéed potatoes Breast of Pheasant stuffed with dried sour cherries with chive couscous and cabernet-cassis sauce Wild Boar Ragout with bread dumplings	3.900 \| 13.40 4.200 \| 14.50 4.400 \| 15.20 3.100 \| 10.70 3.400 \| 11.70 4.200 \| 14.50 5.700 \| 19.60 4.200 \| 14.50 4.600 \| 15.80 5.500 \| 18.90 5.500 \| 18.90 5.500 \| 18.90 4.500 \| 15.50 4.300 \| 14.80
VEGETARIAN
Spinach-Ricotta Crêpes Farfalle with porcini and tomato Concassé Couscous with grilled vegetables and mint-yoghurt	2.600 \| 8.90 2.600 \| 8.90 2.600 \| 8.90
DESSERTS
Chocolate “Ganache” (15 minutes) warm, freshly-baked chocolate soufflé cake with vanilla ice-cream Rivalda Cheesecake emon-flavoured, original American version Walnut-Chocolate Fantasy a variation on the famous Hungarian Somloi dessert Apple Crêpe and Fried Apple Ring with cinnamon ice-cream and Calvados sauce Ginger Crème Brulée with caramelized pears Assorted Ice-Creams (vanilla, chocolate, sour-cherry, walnut, cinnamon, caramel, lemon & peach sorbet)	1.200 \| 4.10 1.200 \| 4.10 1.050 \| 3.60 1.050 \| 3.60 1.050 \| 3.60 1.050 \| 3.60

Prices are inclusive of VAT. 10% gratuity will be added to your bill.
*The EURO exchange rate is for information only.

Hungarian Table d’Hôte

Sautéed Foie Gras
on lamb’s lettuce with grapes, toasted hazelnuts and sherry vinaigrette
Chateau Dereszla Furmint, Tokaj...2006

Wild Boar Gulyás Soup with mini pinched noodles
Paprika Veal Medallions, with dilled cottage-cheese dumplings
Szent Gaál Kékfrankos, Szekszárd…2008

Apple Crêpe and Fried Apple Ring
with cinnamon ice-cream and Calvados sauce
Hilltop Hárslevelű, Neszmély…2008

Mineral water, Coffee

Price of the menu without wines: 9.150 Ft | 31.50 EUR

Price of the menu with wines: 12.400 Ft | 44.90 EUR