
Whether celebrating a special occasion or hosting a business function, Rivalda offers special group menus for parties of 10 or more.
GUARANTEED MENUS FOR 2009
MENU I
- Curried Apple and Celeriac Bisque
- Grilled Chicken Breast with ruccola gnocchi and creamy basil sauce
- Berrymisu
- Coffee, Mineral water
MENU II
- 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
MENU III
- 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
MENU IV
- 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
MENU V
- 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
MENU VI
- 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
MENU VII
- 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
Vegetarian Menu
- 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
Menu A
- 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
Menu B
- 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
Cold Platters
- 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
Hot Entrées
- 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
Desserts
- Cheesecake with raspberry coulis
- Tokaj and Poppyseed Mousse with hot sour cherries
- Chocolate „Ganache”
- Ginger Cake with fruit compote
Drinks
- Mineral Water, Soft Drinks, Coffee
MENU
- Trio of Dips/Spreads:
Eggplant, Roasted Pepper-Feta and Smoked Trout, served with pita triangles and raw vegetables
Plus
Please choose 7 of the following canapés from below:
- 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
Drinks
- Hungária Extra Dry Champagne
- Tokaj Dry Szamorodni (like a dry sherry)
- Red & White House Wines
- Mineral Water, Soft drinks
Cocktails on the Ellyps Promenade
If you would like your guests to enjoy the premier panoramic view of Budapest while enjoying their Welcome Cocktail, we offer:
Hungarian Dry Champagne, (Mulled Wine in winter), orange juice, mineral water
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