APPETIZERS | |
|---|---|
| Roasted tomato soup with parmesan ricotta gnocchi GF | 1700 Huf |
| Grilled camembert, elder-starwberry asparagus salad, almound GF | 1700 Huf |
| Goose liver terrine with balsamic cherry jam and homemade brioche (menu price+500Huf | 2200 Huf |
| Sirlion slices with ruccola and tomato pesto GF, LF menu price+500Huf) | 2200 Huf |
MAIN COURSES | |
| Duck breast with baked sweet potato, bok choy GF | 3600 Huf |
| Salmon with grilled babyvegetables and saffron crab sauce GF, LF (menu price+500Huf) | 4100 Huf |
| Pork tenderloin with sheep cheese polenta, bacon chips, porcini mushroom jus GF | 3600 Huf |
| Chicken supreme with green peas puree, potatoes and carrot GF | 3600 Huf |
| Burgundy beef cheeks with vegetables and colorful potatoes | 3600 Huf |
| Fried veal chop in parmesan crust, basil mashed potatoes and dried tomato salad (menu price500Huf) | 4100 Huf |
| asparagus and blue cheese tagliatelle, toasted nuts | 3600 HUf |
DESSERTS | |
| Tonka beans chocolate cake with raspberries and peanut grilling | 1100 Huf |
| Coconut and tapioca pudding with passion fruit | 1100 Huf |
APACUKA SPECIALS | |
| Iconic'palóc style' goulash with jowl and dill | 1600 Huf |
| Confit duck leg with traditional caramelized cabbage and roasted potato dumplings | 3300 Huf |
| Cottage cheese dumplings with sour cream | 1100 Huf |
3 courses (appetizer + main dish + dessert) 5900 HUF
Bar Menu | |
|---|---|
COLD CREAMS WITH FRESH HOME MADE BREAD | |
| Home made duck liver paté | 1100 Huf |
| Salmon rilette with wasabi and mayonnaise | 1100 Huf |
| Smoked eggplant cream | 1100 Huf |
| Apacuka favorites for 2 person | 3600 Huf |
BURGERS/CIABATTAS ( In menu with steak potato and home made tomato sauce) | |
| Apacuka beef burgers | 2100/2800 Huf |
SALADS | |
| Mixed green salad with sesame oil | 1680 Huf |
| Caesar salad with chicken (hot) | 2480 Huf |
| Caesar salad with shrimps | 2880 Huf |
TAPAS | |
| Gambas pil pil | 1900Huf |
| Chorizzo baked in red wine | 1600Huf |
| Andalusian tripe with chickpeas | 1600Huf |
| Eggplant, goat cheese, walnut, silk honey | 1400Huf |
| baked bait fish, aioli | 1400Huf |
| Baked Padron Peppers | 1900Huf |
| Chef: Zsolt Jelenik Manager: Tímea János |