| Appetizer | | | | Leafly green salad, goat cheese , radish, strawberry (G)(V) | 5500,- |
| Lángos Flat bread, air dried mangalica coppa, wild garlic, sour cream | 5950,- |
| Roasted duck liver, parsnip purée, rhubarb, almond, brioche | 10950,- |
| Home made pork brawn, white asparagus, horseradish, salad | 6550,- |
| Angus beef tatar by chef Renato | 7950,- |
| Mushroom MASTERsoup, pak choi, home noodles | 6950,- |
Main dish | | | | Signature grilled chicken, roasted new potato, pickled cabagge | 7850,- |
| Pan fried trout fillet, green asparagus, marinated egg, hollandaise sauce | 9950,- |
| Hortobagyi meat crepes, sour cream | 7950,- |
| Mangalica schnitzel, mashed potato, cucumber salad | 10950,- |
| Slow roasted lamb, bulgur, green peas, mint, aged cheese | 10950,- |
| Classic goulash, sourdough bread | 8450,- |
| Summer squash stew, vegan mushroom meatloaf | 6950,- |
DESSERT | | | | Rigo Jancsi chocolate mousse cake | 3950,- |
| Rákóczi sweet cottage cheese dessert | 3950,- |
| Pavlova, strawberry, elderflower, spring | 3950,- |
| White chocolate, rhubarb butterfly | 3950,- |
| Cheese selection, From farm to table (GF variation) | 6950,- |
