Appetisers

 

Duck Liver Terrine With toasted Brioche and Red Onion Chutney

£6.95

Ravioli of Pumpkin With Chives and Fresh Basil in a Vegetable Broth

£6.50 V

Scottish Smoked Salmon Tartare With Cream Cheese and Endive Salad

£8.95

Saute Queen Scallops Trio of Scallops served on a bed of braised Puy Lentils with a Butternut Squash Veloute

£8.95

Pan Fried Quail Served on a bed of Beetroot Salad

£8.95
Soups   Top

Creamy Rustic Wild Mushroom and Truffle Essence Oven Roasted Mushrooms with a Herb Puff Pastry Top

£6.20 V

Lamb and Bean Soup Traditional Hungarian Meat Soup finished with Sour Cream

£6.20

Vegetable Consomme Clear Soup served with a Sweetcorn Beignet

£6.20 V
Salads & vegetarian   Top

Seasonal Mixed Salad

£3.95 V

Chunky saute diced Potato

£3.95 V

Dauphinoise Potato

£3.95 V

Tomato and Red Onion Salad

£3.95 V

Wilted Spinach

£3.95 V

Ratatouille

£3.95 V
Fish   Top

Karpati Style Pike Perch Pan Fried Fillet with Crayfish Tails, Mushrooms and Dill Cream Sauce served with Seasonal Vegetables

£14.00

Grilled Salmon Broth Escalope of Char-Grilled Scottish Salmon in Bouillon and Seasonal Vegetables

£13.50
Maincourses   Top

Rump of Lamb 8oz Pan-Seared Rump of Lamb with Rosemary and Red Wine Jus served with Sweet Mash Potatoes and Seasonal Vegetables

£21.50

Hungarian Veal Goulash Served with Egg Galuska Dumplings

£14.95

Spinach and Ricotta Cannelloni With Passata Sauce and Roquette Salad

£9.95 V
From the Grill   Top

Jagermeister Fillet Steak 7oz Fillet of Beef poached in Jagermeister Cream Jus, braised Spinach, crispy Noisette Potatoes and Seasonal Vegetables

£24.95

 

 

 
 

 


Danubius Quality Conference –
conference and meeting facilities.


Enjoy a visit to Minsky’s Restaurant, which serves a superb choice of carvery buffet and Deli dishes. We also have an à La Carte Menu with a great variety of dishes and also a Daily Menu that changes on a weekly basis with a choice of 2 or 3 courses.

 

 

     
    CHECK IN DATE NO NIGHTS
   
    ADULTS

CHILDREN

 
   
Photograph courtesy of Sarah Williams, MCC