Whether celebrating a special occasion or hosting a business function, Rivalda offers special group menus for parties of 10 or more.

• Curried Apple and Celeriac Bisque
• Grilled Chicken Breast with ruccola gnocchi and creamy basil sauce
• Berrymisu
• Coffee, Mineral water

• Mixed Greens with grilled goat cheese and balsamic vinaigrette
• Pork Medallions with a mushroom crust wrapped in Savoy Cabbage with parmesan potato gratin and Pinot Noir reduction
• Chocolate-Walnut Fantasy walnut tart, chocolate mousse and chocolate sauce
• Coffee, Mineral water

• Smoked Trout from Szilvásvárad on an potato galette with creamed horseradish
• Turkey Medallions with mushroom paprikás and spaetzle
• Mixed Strudel with vanilla sauce
• Coffee, Mineral water

• Ruccola and Lamb's Lettuce with sautéed foie gras strips, grapes, toasted hazelnuts and sherry vinaigrette
• Filet of Lake Balaton Perch with shrimp ragout on pappardelle noodles with spinach-chardonnay sauce
• Lemon Créme Brulé , with fruit compote
• Coffee, Mineral water

• Smoked Salmon Torte with salmon caviar,dilled-tarragon cream and red onion marmelade
• Wild Mushroom Soup, with roasted walnuts
• Roast Duck with braised red cabbage & prunes and roast potatoes
• Chocolate Ganache warm, freshly-baked chocolate soufflé cake with vanilla ice-cream
• Coffee, Mineral water

• King Prowns, on Lamb's Lettuce with sesame seed cream
• Vichysoisse (celeriac, leeks and artichoke cream soup)
• Beef Tournedo aged with spices, with haricots verts and baked potatoes with chive sour cream
• Rivalda Cheesecake with raspberry coulis
• Coffee, Mineral water

• Variations on Cold Foie Gras with fresh home-made bread
• Hungarian Meat Soup
• Veal Medallions with mushroom "lecso" (a paprika ragout of onions, peppers and tomatoes) and "tarhonya" (egg barley)
• Tokaj Mousse with caramelized apples
• Coffee, Mineral water

• Hazelnut-fried Mozzarella on Mixed Greens with caramelized apples and apple cider vinaigrette
• Vichysoisse (celeriac, leek and artichoke cream soup)
• Penne with Chanterelle Mushrooms in a light tomato cream sauce with ruccola, cherry tomatoes and toasted pine-nuts
• Dessert (same as the chosen menu)
• Coffee, Mineral water

• King Prowns on a bed of sautéed spinach with Tahini
• Pannonhalmi Rajnai Rizling, Pannonhalma 2007
• Warm Duck Breast Salad with celeriac remoulade and blueberry-pear chutney
• Takler Rosé, Szekszárd 2008
• Sautéed Veal Medallions with vegetable Lasagne and Chantarelle mushroom- Pinot Noir reduction
• St.Andrea Pinot Noir, Eger 2006
• Grilled Brie with grapes and toasted brioche
• Merfelsz Cabernet Sauvignon, Szekszárd 2006
• Apricot Ricotta Pudding with Tokay sabayon
• Rivalda 5 putt Aszú 2001
• Mineral water, Coffee

• Smoked Salmon Torte with roasted beet purée and creamed horseradish
• Légli Chardonnay, Balatonboglár 2007
• Sautéed Foie Gras on parsnip purée with hot sour cherries
• Chateau Derezsla Furmint, Tokaj 2006
• Venison Wellington with celeriac potato grain and cabernet-cassis sauce
• Gere Cabernet Sauvignon Barrique, Villány 2006
• Cavalcade of Goat Cheeses with fig-walnut tapenade
• Bolyki Bikavér, Eger 2005
• Chocolate "Ganache" warm, freshly-baked chocolate soufflé cake with vanilla ice-cream
• Szicsek Ószilva pálinka
• Mineral water, Coffee

• Mixed Greens with roquefort, roasted walnuts and a raspberry vinaigrette
• Rivalda Salad with Mozzarella (grilled zucchini and eggplant, fresh tomatoes and a pesto dressing)
• Salmon Bastion, smoked salmon and salmon tartare, with grainy mustard potato salad
• Grilled Lemon Chicken and Orzo Salad with artichoke hearts and olives and dill vinaigrette
• Goose Liver Paté, with a mixed fruit chutney
• Rare Sirloin Slices, with creamed horseradish and red onion jam

• Lake Balaton Perch, with a white wine-spinach sauce
• Mediterranean Chicken Breast, stuffed with goat cheese & roasted peppers, wrapped in bacon, with a creamy basil sauce and ruccola-potatoes
• Duck Legs braised in red wine, with saffron risotto
• Dilled Veal Ragout, with tagliatelle
• Medallions of Beef, with caramelized leek & garlic sauce
• Couscous with Ratatouille
• Assorted Flavoured Garnishes

• Cheesecake with raspberry coulis
• Tokaj and Poppyseed Mousse with hot sour cherries
• Chocolate „Ganache”
• Ginger Cake with fruit compote

• Mineral Water, Soft Drinks, Coffee

• Trio of Dips/Spreads:
  Eggplant, Roasted Pepper-Feta and Smoked Trout, served with pita triangles and raw vegetables

• Salmon Tartare on cucumber rings
• Fig Tapenade on Goat Cheese
• Dates filled with Mascarpone, wrapped in prosciutto
• Mini Caviar Blini with sour cream
• Curried Chicken Salad on Polenta Rounds
• Crostini with rare sirloin, horseradish cream and red onion jam
• Crostini with roquefort, toasted hazelnuts and honey
• Crostini with Foie Gras and caramelized onion
• Duck Paté with roasted pear chutney
• Prosciutto, Ruccola & Sun-dried tomato Crêpe bites
• Mini Quiches (assorted variety- classic Lorraine, wild mushroom, zucchini-roasted pepper)
• Mushroom Caps stuffed with feta, spinach and bacon
• Hazelnut-fried Mozzarella with caramelized apples

• Hungária Extra Dry Champagne
• Tokaj Dry Szamorodni (like a dry sherry)
• Red & White House Wines
• Mineral Water, Soft drinks