{"id":48625,"date":"2019-12-29T03:30:58","date_gmt":"2019-12-29T01:30:58","guid":{"rendered":"https:\/\/bodribor.hu\/?page_id=48625"},"modified":"2023-10-30T15:43:44","modified_gmt":"2023-10-30T13:43:44","slug":"wedding-menus","status":"publish","type":"page","link":"https:\/\/bodribor.hu\/en\/wedding-menus\/","title":{"rendered":"Wedding menus"},"content":{"rendered":"

[vc_row el_class=”elsosor”][vc_column][vc_column_text el_class=”bevezetoszoveg”]KIFEJEZETTEN ESK\u00dcV\u0150KRE KIALAK\u00cdTOTT V\u00c1LTOZATOS MEN\u00dcSOROKKAL V\u00c1RUNK BENNETEKET \u00c9S A VELETEK \u00dcNNEPL\u0150 VEND\u00c9-GEITEKET! \u00d6SSZE\u00c1LL\u00cdT\u00c1SAINKBAN A TRADICION\u00c1LIS LAKODALMAS \u00c9TELEKEN T\u00daL, K\u00dcL\u00d6NLEGESS\u00c9GEK, \u201cBODRI\u201d SPECIALIT\u00c1SOK IS SZEREPELNEK, HOGY KIV\u00c1LASZTHASS\u00c1TOK A SZ\u00c1MOTOKRA LEGMEGFELEL\u0150BBET, EZEN AZ IGAZ\u00c1N FONTOS NAPON.
\nA lakodalomra b\u00e9relt rendezv\u00e9nyterem kiz\u00e1r\u00f3lagos haszn\u00e1lata a t\u00e1rgynapon 15:00 \u00f3r\u00e1t\u00f3l az esk\u00fcv\u0151t k\u00f6vet\u0151 hajnali 04:00-ig. <\/em><\/strong>
\nA LEVES T\u00c1LAKBAN KER\u00dcL FEL A VEND\u00c9GASZTALOKRA, A F\u0150\u00c9TELEKET PEDIG K\u00dcL\u00d6N SV\u00c9DASZTALON SZOLG\u00c1LJUK FEL.<\/em>[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column width=”1\/2″][vc_column_text]<\/p>\n

MENU I<\/h3>\n

13 500 HUF\/person<\/h4>\n

DINNER:<\/strong><\/p>\n

Soup in bowl:<\/p>\n

    \n
  • Chicken broth (cooked meat in the soup)<\/li>\n<\/ul>\n

    Buffet menu:<\/p>\n

      \n
    • Garlic-roasted pork shoulder<\/li>\n
    • chicken thigh Provance style<\/li>\n
    • Pork loin Parisian style<\/li>\n
    • Breaded fried mushrooms, breaded fried cauliflower, breaded cheese<\/li>\n<\/ul>\n

      o Garnish:<\/p>\n

        \n
      • Fresh Parsley potato<\/li>\n
      • Rizi-bizi (boiled rice with peas)<\/li>\n
      • Ratatouille (Roasted vegetables)<\/li>\n
      • Fresh coleslaw<\/li>\n<\/ul>\n

        MIDNIGHT DINNER IN BUFFET<\/strong><\/p>\n

        o \u201cBodrikutya\u201d flavoured beef shin stew with small homemade dumplings, pickles from Faluhely and bread baked in a wood-fired oven.
        \no Meat dishes left over from dinner are served cold[\/vc_column_text][\/vc_column][vc_column width=”1\/2″][vc_column_text]<\/p>\n

        MENU II.<\/h3>\n

        14 500 HUF\/person<\/h4>\n

        DINNER:<\/strong><\/p>\n

        Soup in bowl:<\/p>\n

          \n
        • Chicken broth\u00a0 (cooked meat in the soup)<\/li>\n<\/ul>\n

          Buffet menu:<\/p>\n

            \n
          • Crispy duck thigh<\/li>\n
          • Garlic-roasted pork shoulder<\/li>\n
          • Green spices chicken thigh<\/li>\n
          • Breaded-fried pork loin<\/li>\n
          • Breaded fried mushrooms, breaded fried cauliflower, breaded cheese<\/li>\n<\/ul>\n

            Garnish:<\/p>\n

              \n
            • Mashed potatoes<\/li>\n
            • Boiled rice<\/li>\n
            • Red cabbage<\/li>\n
            • Fresh coleslaw<\/li>\n<\/ul>\n

              MIDNIGHT DINNER IN BUFFET:<\/strong><\/p>\n

                \n
              • Stuffed cabbage<\/li>\n
              • Greek salad<\/li>\n
              • Meat dishes left over from dinner are served cold<\/li>\n<\/ul>\n

                [\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column width=”1\/2″][vc_column_text]<\/p>\n

                MENU III.<\/h3>\n

                15 500 HUF\/person<\/h4>\n

                DINNER:<\/strong><\/p>\n

                Cold starter by plate service:<\/p>\n

                  \n
                • Veal liver p\u00e2t\u00e9 on a bed of lettuce<\/li>\n<\/ul>\n

                  Soup in bowl:<\/p>\n

                    \n
                  • Chicken broth (cooked meat in the soup)<\/li>\n<\/ul>\n

                    Buffet menu:<\/p>\n

                      \n
                    • Breaded-fried chicken thigh fillet<\/li>\n
                    • BBQ pork<\/li>\n
                    • Garlic-roasted pork shoulder<\/li>\n
                    • Breaded fried mushrooms, breaded fried cauliflower, breaded cheese<\/li>\n<\/ul>\n

                      Garnish:<\/p>\n

                        \n
                      • Fresh parsley potato<\/li>\n
                      • Steamed vegetables<\/li>\n
                      • Rizi-bizi (boiled rice with peas)<\/li>\n
                      • Friss coleslaw<\/li>\n<\/ul>\n

                        MIDNIGHT DINNER IN BUFFET:<\/strong><\/p>\n

                          \n
                        • Stuffed cabbage<\/li>\n
                        • Cold salad bar (choice of two dressings)<\/li>\n
                        • Meat dishes left over from dinner are served cold<\/li>\n<\/ul>\n

                          [\/vc_column_text][\/vc_column][vc_column width=”1\/2″][vc_column_text]<\/p>\n

                          MENU IV.<\/h3>\n

                          16 000 HUF\/person<\/h4>\n

                          Soup in bowl:<\/strong><\/p>\n

                            \n
                          • Chicken broth (cooked meat in soup)<\/li>\n<\/ul>\n

                            Buffet menu:<\/p>\n

                              \n
                            • Saint Peter fish fillets with mashed potato and lemon white wine sauce<\/li>\n
                            • Blueberry game ragout with forest mushrooms and potato croquette<\/li>\n
                            • Vegetable tagliatelle<\/li>\n
                            • Sirloin steak with rosemary-cognac sauce<\/li>\n
                            • Pork medallions in sesame seed jacket with Ratatouille and jasmine rice<\/li>\n
                            • Fresh salad bar (choice of two dressings)<\/li>\n
                            • Homemade strudels in various flavours<\/li>\n<\/ul>\n

                              MIDNIGHT DINNER IN BUFFET:<\/strong><\/p>\n

                                \n
                              • Stuffed cabbage<\/li>\n
                              • Meat dishes left over from dinner are served cold<\/li>\n<\/ul>\n

                                [\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column width=”1\/2″][vc_column_text]<\/p>\n

                                MENU V.<\/h3>\n

                                16 500 HUF\/person<\/h4>\n

                                DINNER:<\/strong><\/p>\n

                                Cold starter by plate service:<\/p>\n

                                  \n
                                • Smoked salmon tartare rolled in savoury pancakes on bird salad bed with mango vinaigrette<\/li>\n<\/ul>\n

                                  Soup in bowl:<\/p>\n

                                    \n
                                  • Consomm\u00e9 a\u2019la Royal with egg-jelly<\/li>\n<\/ul>\n

                                    Buffet menu:<\/p>\n

                                      \n
                                    • Pullet breast stuffed with fruits<\/li>\n
                                    • Rose roasted duck breast with five spice<\/li>\n
                                    • Filet of pork roasted in pepper bark<\/li>\n
                                    • Aged sirloin steak with forest mushroom ragout<\/li>\n
                                    • Roast garlic piglet<\/li>\n<\/ul>\n

                                      Garnish:<\/p>\n

                                        \n
                                      • Rice with green olives<\/li>\n
                                      • Seasoned, grilled vegetables<\/li>\n
                                      • Fresh parsley potatoes<\/li>\n
                                      • Fresh coleslaw<\/li>\n<\/ul>\n

                                        MIDNIGHT DINNER IN BUFFET:
                                        \n<\/strong><\/p>\n

                                          \n
                                        • Braised venison\u00a0 in a piquant brown sauce with bread dumplings<\/li>\n
                                        • Cold salad bar (choice of two dressings)<\/li>\n
                                        • Meat dishes left over from dinner are served cold<\/li>\n<\/ul>\n

                                          [\/vc_column_text][\/vc_column][vc_column width=”1\/2″][\/vc_column][\/vc_row][vc_row el_class=”nagy semi”][vc_column][vc_column_text]<\/p>\n

                                          OTHER INFORMATION:<\/h4>\n

                                          Child concession: Free up to 5 years of age, for 6-12-year-old children 50%.
                                          \nAll left-overs from wedding dinners can be taken away free of charge, early the following morning.
                                          \n<\/em>However, large sealable dishes, plastic or foam boxes must be brought to the restaurant the previous day. <\/em><\/p>\n

                                          [\/vc_column_text][\/vc_column][\/vc_row][vc_row el_class=”nagy”][vc_column][vc_column_text]<\/p>\n

                                          BEVERAGE PACKAGE:<\/h4>\n

                                          [\/vc_column_text][\/vc_column][\/vc_row][vc_row el_class=”kicsi semi”][vc_column width=”1\/2″][vc_column_text]Non-sparkling mineral water
                                          \nCoca-Cola 0,25l
                                          \nCoca-Cola Zero 0,25l
                                          \nOrange, lemon, tonic water, ginger ale 0,25l
                                          \nApple juice 100%
                                          \nPeach nectar 50%
                                          \nCoffee, cappuccino
                                          \nHeineken draft beer[\/vc_column_text][\/vc_column][vc_column width=”1\/2″][vc_column_text]Alcohol free beer
                                          \nBodri palinkas
                                          \nBodri Bedded Grape Marc P\u00e1linka,
                                          \nBodri red wine (bottled)
                                          \nBodri white wine (bottled)
                                          \nBodri ros\u00e9 (bottled)[\/vc_column_text][\/vc_column][\/vc_row][vc_row el_class=”semi”][vc_column][vc_column_text el_class=”brutto”]Gross price per person:<\/em> with unlimited beverage consumption for the duration of the event 14 500 HUF\/person<\/strong>
                                          \n<\/strong>[\/vc_column_text][vc_column_text el_class=”alsosor”]Currently there are four guest houses with 23 guestrooms and 9 luxury apartments capable of accommodating 85 people all together; accompanied by a security guarded car park.<\/p>\n

                                          We are also able to recommend the services of reliable local businesses should you require a florist, musicians, a videographer or a photographer.
                                          \nIf you have any further questions or wishes, do not hesitate to contact us.
                                          \nEnquiries: vendeglatas@bodribor.hu or + 36 74 67 67 00[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

                                          [vc_row el_class=”elsosor”][vc_column][vc_column_text el_class=”bevezetoszoveg”]KIFEJEZETTEN ESK\u00dcV\u0150KRE KIALAK\u00cdTOTT V\u00c1LTOZATOS MEN\u00dcSOROKKAL V\u00c1RUNK BENNETEKET \u00c9S A VELETEK \u00dcNNEPL\u0150 VEND\u00c9-GEITEKET! \u00d6SSZE\u00c1LL\u00cdT\u00c1SAINKBAN A TRADICION\u00c1LIS LAKODALMAS \u00c9TELEKEN T\u00daL, K\u00dcL\u00d6NLEGESS\u00c9GEK, \u201cBODRI\u201d SPECIALIT\u00c1SOK IS SZEREPELNEK, HOGY KIV\u00c1LASZTHASS\u00c1TOK A SZ\u00c1MOTOKRA LEGMEGFELEL\u0150BBET, EZEN AZ IGAZ\u00c1N FONTOS NAPON. A lakodalomra b\u00e9relt rendezv\u00e9nyterem kiz\u00e1r\u00f3lagos haszn\u00e1lata a t\u00e1rgynapon 15:00 \u00f3r\u00e1t\u00f3l az esk\u00fcv\u0151t k\u00f6vet\u0151 hajnali 04:00-ig. A LEVES T\u00c1LAKBAN KER\u00dcL FEL A VEND\u00c9GASZTALOKRA, A F\u0150\u00c9TELEKET PEDIG K\u00dcL\u00d6N SV\u00c9DASZTALON SZOLG\u00c1LJUK FEL.[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column width=”1\/2″][vc_column_text] MENU I 13 500 HUF\/person DINNER: Soup in bowl: Chicken broth (cooked meat in the soup) Buffet menu: Garlic-roasted pork shoulder chicken thigh Provance style Pork loin Parisian style Breaded fried mushrooms, breaded fried cauliflower, breaded cheese o Garnish: Fresh Parsley potato Rizi-bizi (boiled rice with peas) Ratatouille (Roasted vegetables) Fresh coleslaw MIDNIGHT DINNER IN BUFFET o \u201cBodrikutya\u201d flavoured beef shin stew with small homemade dumplings, pickles from Faluhely and bread baked in a wood-fired oven. o Meat dishes left over from dinner are served cold[\/vc_column_text][\/vc_column][vc_column width=”1\/2″][vc_column_text] MENU II. 14 500 HUF\/person DINNER: Soup in bowl: Chicken broth\u00a0 (cooked meat in the soup) Buffet menu: Crispy duck thigh Garlic-roasted pork shoulder Green spices chicken thigh Breaded-fried pork loin Breaded fried mushrooms, breaded fried cauliflower, breaded cheese Garnish: Mashed potatoes Boiled rice Red cabbage Fresh coleslaw [\u2026]<\/span><\/p>\n","protected":false},"author":2,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-48625","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"\nWedding menus - Bodri Pinc\u00e9szet, Szeksz\u00e1rd<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/bodribor.hu\/en\/wedding-menus\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Wedding menus\" \/>\n<meta property=\"og:description\" content=\"[vc_row el_class=”elsosor”][vc_column][vc_column_text el_class=”bevezetoszoveg”]KIFEJEZETTEN ESK\u00dcV\u0150KRE KIALAK\u00cdTOTT V\u00c1LTOZATOS MEN\u00dcSOROKKAL V\u00c1RUNK BENNETEKET \u00c9S A VELETEK \u00dcNNEPL\u0150 VEND\u00c9-GEITEKET! \u00d6SSZE\u00c1LL\u00cdT\u00c1SAINKBAN A TRADICION\u00c1LIS LAKODALMAS \u00c9TELEKEN T\u00daL, K\u00dcL\u00d6NLEGESS\u00c9GEK, \u201cBODRI\u201d SPECIALIT\u00c1SOK IS SZEREPELNEK, HOGY KIV\u00c1LASZTHASS\u00c1TOK A SZ\u00c1MOTOKRA LEGMEGFELEL\u0150BBET, EZEN AZ IGAZ\u00c1N FONTOS NAPON. A lakodalomra b\u00e9relt rendezv\u00e9nyterem kiz\u00e1r\u00f3lagos haszn\u00e1lata a t\u00e1rgynapon 15:00 \u00f3r\u00e1t\u00f3l az esk\u00fcv\u0151t k\u00f6vet\u0151 hajnali 04:00-ig. 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