– Cold Hungarian peasant plate(homemade sausage, homemade ham, salami, boiled, smoked bacon, cheese, vegetables butter, homemade pork crackling paté)
– Hungarian kettle goulash with homemade nipped pasta
– White and red wine from carafe (Ezerjó-Olaszrizling, Cabernet Sauvignon),
– Water

– Cold Hungarian peasant plate (homemade sausage, homemade ham, salami, boiled, smoked bacon, cheese, vegetables butter, homemade pork crackling paté)
– Hungarian kettle goulash with homemade nipped pasta
– Flambéed milk pie with apricot marmalade
– White and red wine from carafe (Ezerjó-Olaszrizling, Cabernet Sauvignon),
– Water

– Hungarian Kettle goulash with homemade nipped pasta
– Pork chops with Tanya ragout and mixed garnish on a wooden plate
– Flambéed milk pie with apricot marmalade
– White and red wine from carafe
– Water

– Hungarian Kettle goulash with homemade nipped pasta
– Pork chops with Tanya ragout and mixed garnish on a wooden plate
– Farm salad
– Flambéed milk pie with apricot marmalade, fruit
– Freshly made Caffé Perté Espresso with milk
– White and red wine from carafe
– Mineral water

– Grandma’s bouillon with pasta and vegetables
– Grilled pork and poultry meats with garnish and “lecsó” on a wooden plate
– Farm salad
– Flambéed milk pie with apricot marmalade, fruit
– Freshly made Caffé Perté Espresso with milk
– White and red wine from carafe
– Mineral water

– Hungarian Kettle goulash with homemade nipped pasta
– Grilled different kinds of meat and kebab with mixed garnish on a wooden plate
– Farm salad
– Flambéed milk pie with apricot marmalade, fruit
– Freshly made Caffé Perté Espresso with milk
– White and red wine from carafe
– Mineral water

Appetizer:
Cold hors d’œuvre: mangalica ham, sausages, liver pâté, bacon
1 glass of Kunsági Cserszegi Fűszeres – Frittmann Cellary (dry)
Soup:Grey cattle goulash with homemade dumplings in a cup
1 glass of Villányi Rosé – Vylyan Cellary (dry)

Main course:
Goose liver baked in oven in a whole with honey-apple croutons and roasted Makó onion rings
Duck breast confit with barley- water with vegetables and creamy thyme- reduction
Venison- tournedos with forest- mushroom sauce seated on a potato cake crouton
2 glasses of Villányi Cabernet Sauvignon – Vylyan Cellary

Dessert:
Grandma’s pie with three different fillings and with rose apricot jam
Fruit
1 glass of Grand Tokaj, Tokaji Sárgamuskotály – Tokaj Cellary
Assorted cheeses with walnuts
Freshly made Caffé Perté Espresso with milk, Zwack Unicum, Szentkirályi mineral water

• Hungarian kettle goulash,
• platter of plenty with goose liver, roast meat on a spit, mixed garnish, stewed vegetables from the garden,
• Farm salad,
• Flaming milk pie, fruit
• Coffee with milk,
• Red and white wine from carafe, mineral water

The guests amuse themselves together with the parents of the bride, the bridegroom and with the young couple, of course. The guests are entertained by dancers. The serving of the menu is commenced by the best man inviting the guests to join him.

We invite the guests with brandy and hot crackling scones baked in an open-air oven.

Menu of the wedding:

• ragout soup
• traditional “crony plate”: breaded goose liver, roasted chicken,
• roasted pork a’la Kofa, puszta kebab, stewed vegetables from the garden
• bottled fruit, mixed salad
• bride’s favourite cake
• coffee with milk
• 1/2 l red and white wine from carafe, mineral water
• glass of champagne to congratulate the young couple

At arrival the guests are offered appetizing “puszta” cocktail and fruits. They have a look at the dishes cooked in the open air.

Menu of the Kings’ feast:

• kettle goulash and ragout soup
• royal platter: in an open air oven baked goose liver, chicken roasted on a spit, crispy roasted pork, tendeloin medallion, kebabs, stewed vegetables from the garden, mushroom sauce
• mixed salad
• flaming milk pie, fruit
• coffee with milk
• 1/2 l red and white wine from carafe, mineral water
• 1 glass of Tokaji aszú