Hotel Orchidea | Telefon+36-74/532-720 | 7054 Tengelic, Hrsz. 067/1. | E-mail cím: info@hotelorchidea.hu

Restaurant

II. class Restaurant

The prices are in Hungarian Forint, VAT included.
Valid from 30. 01. 2015

FIRST COURSES

101. Roast duck liver with red onion jam and parsley oil   1.500,-
102.Caesar salad with salmon pieces * (1; 3; 4; 7; 10) 1.500,-
103. Deep fried camembert with cranberry and rice (1; 3; 7) 1.500,-
104. Tartar beefsteak with piquant spiced butter and toast (1; 3; 7; 10)  2.200,-

SOUPS

201.Celery soup with eggs (3; 9) 500,-
202. Wild mushroom cream soup (1; 3; 7; 9)  750,-
203. Bean soup with tarragon and pork haslets (1; 7; 9) 800,-
204. Cock soup with vegetables and homemade sage pasta (1; 3; 7; 9) 800,-

205. Poultry ragout soup (9)

800,-

FISH DISHES

301.  Fish soup with catfish fillet meatballs and homemade pasta (1; 3; 4) 2.600,-
302. Fried catfish fillet with herb butter and served with parsley potatoes (1; 3; 4; 7) 2.600,-
303. Catfish Tokaji style, with vegetables (4; 7) 2.900,-

304. Salmon steak roasted vegetables with ginger and honig (4; 9)

3.200,-

POULTRIES

401.  Breast of pullet with basil, carmelized fruits and potato croquette* (1; 3) 2.200,-
402. Cock “shank” stew à la Mezőföld with roasted porcini mushrooms gizzards and cock testicles in red wine and garlic lebbencs pasta (1; 3) 2.600,-
403. Pullet Cordon Bleu Orchidea style (bacon, smoked cheese and purple onions), parsley potatoes (1; 3; 7) 2.800,-
 404. Roasted duck breast with foie gras, broused red cabbage, potato scone and prunes with brandy (1; 3)  3.300,-

PORK DISHES

501. Pork medallions Brasso style with green parsley and french fries*  2.200,-
502. Pork ribs in crunchy breadcrumbs with French fries* (1; 3) 2.600,-
503.  Whole roasted pork tenderloin with mushroom sauce and potato croquette (1; 3; 7) 2.600,-

 504. Garlicky barbecue with chili beans and “lepcsánka”(1; 3; 10)

2.600,-

505. Suddenly roasted wild boar stripes with rose hips and Fried Potato Dough* (kapia pepper, bacon, champignon mushrooms) (1; 3; 7; 10)

3.300,-

 506. Noble wild boar fillet of St. Hubertus style (porcini mushroom, duck liver, brown sauce with red wine, Hubertus liqueur, potato croquette) (1; 3; 10)

3.500,-

BEEF DISHES

601.  Beef “pacsni” with sour cream, vegetables and noodles

2.800,-
602. Classic onion steak with french fries                                                   3.200,-

 603. Sirloin steak with grilled mushrooms, spanish green pepper sauce and basmati rice

3.900,- 

604. Devil scone* (Spicy sirloin stripes with bacon, champignon mushroom, chili bean with tomato, Fried Potato Dough)

 3.900,-

VEGETARIAN DISHES

701. Gnocchi with sour cream – pepperoni mushroom sauce 1.400,-
702. Chili bean with poached eggs 1.600,-
703. Grill cheese leafy green lettuce, precious vinegar * 1.800,-

704. Vegetarian abundance dish ( mushroom in crumbs, courgette and cheese ) with buttery vegetables *

2.100,-

705. Oven-baked garlic-stuffed camembert with celery mashed potato

2.400,-

SALADS

801. Tomato salad 600,-

802. Cucumber salad

600,-
803. Fresh leaf salad 600,-
804. Homemade fresh mixed pickles  600,-

901. Freshly baked giant pancake (1 cottage cheese, nut or jam)

400,-

902. Coffee mascarpone cream with a ladyfinger

600,-

903. Chocolate soufflé

700,-

904. Somlói dumplings with whipped cream in Orhidea mode

 750,-

905 Nearby cheese homemade onion jam, butter and apple

 950,-

* The candidate dishes we prepare half portions at 70%.on a price

 

Ingredients and products may cause allergy or intolerance:

  1. Materials containing gluten

  2. Shellfishes

  3. Egg

  4. Fish

  5. Peanut

  6. Soya-bean

  7. Milk

  8. Nuts, namely almond

  9. Celery

  10. Mustard

  11. Sesame

  12. Sulfur – dioxide

  13. Lupine

  14. Molluscs