Wine of the Month

Wine of the month: Bock Ermitage Couve 2011 Villány

November promotion: 10% OFF!

The winery’s most popular wine. Made from grape varieties from the most beautiful vineyards in the Villány wine region, a cuvee of  Merlot, Pinot Noir, Portugieser, Kékfrankos and Syrah built upon a base of Cabernet. It is matured in large oak barrels (70%) and used barrique barrels (30%) for 12 months. A wine characterized by its medium dark intensity and colour verging on the garnet-red paired with lightly spiced, red-fleshed fruits. The bitterness of the sour cherry with a light chocolate aftertaste can be sensed in its flavour.

(Source: www.selection.hu)

If you order a glass of wine, we will surprise you with ”Pogácsa” (special Hungarian scone) of the month: “Pogácsa” with dried tomatoes

Goose and Chestnut Weeks

Meeting of goose and chestnut at Ambrosia Restaurant

St.Martin’s Day is held on the 11th of November. One of the most popular saying is “if one does not eat goose on this day he remains hungry throughout the year”. So during this time goose appears on the menu card of the majority of restaurants. This year we wanted to create a special menu by mixing goose with chestnut which is not only delicious but healthy.

Our chef’s Choice:
Goose consommé with chestnut dumplings
Foie Gras with caramellized chestnut, hot milk bread and wine reduction
Risotto with smoked goose breast, chestnut and crispy Fuji apple
Confit goose leg with pumpkin potato mousse and cabbage-chesnut strudel
Goose stuffed in hand-made pasta  with vegetable spaghetti and chestnut chutney
Chestnut Mille-Feuille with hot blueberries

New Year’s Eve Menu

Starter (Served)

Sirloin with  goat cheese and dried tomato
Smoked butterfish with basil and arugula
Duck liver mousse with madeira reduction and capers

Soup (Served)

Wild ragout soup

Gala buffet

Waldorf salad

Homemade pickles
Fresh cut seasonal vegetables with dip
Tomato salad with basil pesto
Potato salad with mayonnaise
Nicoise salad
Corn salad with crispy fried chicken cubes

Beef broth
Pumpkin Soup

Chicken breast with roasted garlic sauce and spinach
Red snapper fillet with beet Veloutee
Turkey breast with chestnut and honey mustard glazed ham
Roast lamb with rosemary and gravy sauce
Confit Roast piglet with pomegranate and orange brandy sauce
Olives and roasted vegetables
Oven baked potato
„Cvekedli” cabbage with apples
Homemade gnocchi with blue cheese

Cheese plate
Fruits plate
Mixed dessert selection 

Midnight (buffet)

Cabbage soup

Frankfurter (with mustard and horseradish)
Lentil stew (sour cream with fresh bread)