Description
Optional starters:
– Tiger prawn tail in crispy coating, roasted garlic mayonnaise, avocado, arugula (1/2/3/10)
– Foie gras brûlée with blueberry cream, caramelized hazelnuts, brioche (3/7/8)
– Vogue welcoming snacks (kaymak, ajvar, roasted peppers, homemade bread) (1/7/V)
Optional main dishes:
– Rosé duck breast, calvados sauce, honey-glazed green apple, sweet potato purée (7)
– Parmesan-crusted chicken breast, mascarpone risotto, tomato salsa (1/3/7)
– Iberico pork tenderloin, roasted cherry tomatoes, truffle-parmesan layered potatoes (1/7/9)
– Grilled salmon, baby spinach risotto, microgreens (4/7)
– Spaghetti truffle-parmesan (1/2/7)
Optional desserts:
– Hungarian Dobos cake (1/3/7)
– Pistachio and Raspberry Tiramisu (1/3/7)
We reserve the right to change the menu.

