0,33 l

Sauerkraut soup with sausage and mushrooms

0,33 l

Strong chicken broth with chopped meat, homemade noodles (1,3,9)

200 g

Deer goulash with crunchy potato rosti (1,3,7)

300 g

Slaughterhouse plate (1,7)
(Home made sausage, liver sausage, roasted pork belly, sauerkraut, mushed potato with butter)

500 g

Slowly roasted pork fatback with light spice marinade served with horseradish, mustard (9)

350 g

Slovak one pot (7)
(chicken breast, pork tenderloin, homemade sausage, bacon, onion, baked potatoes, “bryndza” sheep cheese)

250 g

Confit duck leg on red cabbage served with potato pita and bread dumpling (1,3,7)

200 g

Chicken steak with skin on roasted potato and herb dressing (7)

320 g / 160 g

Homemade Bryndza sheep cheese pierogis with bacon and sour cream, chives (1,3,7)

320 g / 160 g

Fried pierogy filled with sauerkraut with smoked meat and herb cream (1,3,7)

400 g / 200 g

Traditional Slovak gnocchi with bryndza sheep cheese, bacon and chives (1,3,7)

400 g / 200 g

Gnocchi with steamed sauerkraut, bacon and onion (1,3,7)

250 g / 150 g

Potato gnocchi with poppy, sugar and butter (1,3,7)

200 g / 100 g

Chicken pieces in cornflake-crusted with fries tartar sauce (1,3,7)

120 g

Fried smoked cheese in breadcrumbs with fries and sauce with cranberry (1,3,7)

200 g / 100 g

Fries with tartar sauce / ketchup (3,7)

1 500 g

Slaughterhouse maxi plate (1,7)
(Liver-sausage, sausage, pork belly, bacon, sauerkraut, baked jacket potatoe)

1 500 g

Maxi – Salaš plate (1,3,7)
(Traditional Slovak gnocchi with bryndza sheep cheese, Home-made bryndza cheese stuffed pierogis, Fried pierogy filled with sauerkraut with smoked meat, Gnocchi with steamed sauerkraut, bacon and onion, bacon, baked onion, sausage)