Petrus Snails Offer

1. Snails Classic, Tapenade – 3590.- HUF
2. Snails, spinach, parmesane, gnocchi – 3290.- HUF
3. Snails Bourgignon – 3290.- HUF
4. Snails Truffle – 3290.- HUF
5. Snails fois gras velouté – 3290.- HUF
6. Snails Petrus Style – 3290.- HUF

Snails degustation (choice of 3 kinds) - 4990.- HUF

Starters

Fois gras au torchon, as we think it  – 3990.- HUF
Salmon, creme fraiche, moroccan lemon, coriander, avocado, artichoke - 3990.- HUF
Angus French Tartare, Bistro style- 3990.- HUF
Smoked pig’s trotters terrine, horseradish – 3590.- HUF
Black and Vongole Mussels, Champagne, parsley - 3990.- HUF
Roasted French camambert in shortcrust pastry, apple, plum - 3290.- HUF V

 Soups

 Soup A’ la Chef – 2190.- HUF
French onion soup – 1890.- HUF V
Lentil Velouté, Toulouse sausage or pressed pig - 1990.- HUF V

Main courses

Duck parmentier, porcini, mushroom, spinach – 4690.- HUF
Sous vide breast of duck, goose liver velouté, varieties of cabbage - 4890.- HUF
Boeuf Bourgignon classic, pomme de terre – 4190.- HUF
Octopus, pressed mangalica speck, “Paprika potatoes”, sushi ginger – 4790.- HUF
Daily Fish Innovation – 5690.- HUF 
Veal Rib Eye (Charolias), Perfect egg, Lyon onions, mashed potato with truffle – 6990.- HUF (menu +2000.-)
Fledermaus, our Schnitzel - 3890.- HUF 
Black pudding, walnut risotto, apple velouté, lemons, pumpkin, pear - 4590.- HUF

Desserts

Floating Island, salted caramel, brittle – 2090.- HUF
Creme Brulee, cassis – 2090.- HUF
Paris Brest, peanut velouté, vanilla ice cream – 2090.- HUF
Chocolate cake Petrus style - 2090.- HUF
Crepe Suzette - 2090.- HUF

3 course menu price 9990.- HUF

Degustation

 

1. Fois Gras Au Tochon, as we think it
2. Salmon, creme fraiche, moroccan lemon, avocado, coriander *
3. Parmesan velouté, egg, spinach, shrimps, chorizo *
4. Lamb, eggplant *
5. Duck, goose liver, black pudding, truffled potato *
6. Goat cheese, apricot, orange
7. Dessert

Price of the 8-course menu: 17500.- HUF
Price of the 4-course menu: 11500.- HUF

Dear Customers!

This menu is a selection of creations, which are the very base of PETRUS; they are everyone’s favourites from day one. These courses will be found here till the end of PETRUS. Seasonality and the freshest ingredients found in the market are the foundations of the other part of our assortment.
We can change these meals whenever we can or want to.
Best regards:
Zoltan Feke
The Chef

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