Menu

Casa de ceai Restaurant, Queen Marie’s refuge

 

Breakfast

COLD

Choice of butter, cheese, jams, walnuts and pistachios, fresh fruits and eggs
ALERG. *1, 3, 5, 7, 8
350g … 42lei

Choice of sweet and salted cheese, cold cuts, fresh vegetables and eggs
ALERG. *1, 3, 7, 9, 10
350g … 42lei

Breakfast includes a glass of fresh citrus juice (100ml), espresso / tea, various breads (seeded, toasted, crostini)
ALERG. *1 *8 *11

 

Snacks

STARTERS

Salted butter with trues and flowers
ALERG. *7
30g … 8 lei

Homemade liver pate with rhubarb sauce and spices
ALERG. *7, 8, 9, 10, 11
70g … 8 lei

VEGETARIAN DUO

Eggplant salad with baked pepper and white bean cream, sautéed red onions and roasted seeds
ALERG. *9, 11
160g … 18 lei

Each dish is accompanied by various breads (seeded, toasted, crostini).
ALERG. *1, 8, 11

WARM TARTS

Mushrooms, onions and greens, in a pu pastry tart with sour cream sauce and true ragout
ALERG. *1, 3, 7
220g ... 35 lei

Spinach and salted cheese in a pu pastry tart with minty yoghurt sauce
ALERG. *1, 3, 7
220g ... 35 lei

HOT DISHES AU GRATIN
Local ingredients

Layered mashed potatoes, minced pork and lamb meat with wild thyme and local sheep cheese au gratin
ALERG. *7, 9, 11
280g … 35 lei

Oven-baked polenta with matured cumin cheese, local sheep cheese, sour cream and eggs
ALERG. *3, 7
280g … 35 lei

Vegetables au gratin (zucchini, eggplant, fennel, root vegetables, baked onions, baked garlic), blue cheese and crispy pita bread
ALERG. *1, 7, 9, 11
280g ... 35 lei

 

Salads

ELISABETA
Duck breast, iceberg lettuce, ruccola, radicchio, prunes, pears / seasonal fruits and wild berries sauce
ALERG. *1
380g ... 34 lei

MARIA
Bitter-sweet lettuce, seasonal vegetables, white beans, potatoes, roasted mushrooms and seed mix with sweet mustard sauce (vegetarian)
ALERG. *1, 9, 10, 11
380g ... 34 lei

ELENA
Local white salted cheese / feta and local smoked cheese, tomatoes, cucumbers, bell peppers, onion, olives and basil vinaigrette
ALERG. *1, 7, 9, 10, 11
380g ... 34 lei

ANA
Smoked trout and tuna, red beans, onion, tomatoes and corn with lemon and caper vinaigrette
ALERG. *1, 4, 6, 9, 10, 11
380g ... 34 lei

Each dish is accompanied by crostini and crispy pita bread.
ALERG. *1, 8, 11

 

Pasta and Rice

PASTA NOBILA
Tagliatelle fresco, porcini, Romanian mushrooms, sour cream and trues ragout (lacto - vegetarian)
ALERG. *1, 3, 7
300g ... 35 lei

RAVIOLI ELEGANZA
Homemade ravioli with sepia ink, filled with smoked fish, in trout cream
ALERG. *1, 3, 4, 7, 14
300g ... 35 lei

RISOTTO CASTEL
Saron risotto, asparagus, artichokes, dried tomatoes and parmesan
ALERG. *7, 9
300g ... 35 lei

 

Soups & Sour Soups

Chicken soup with fresco noodles
ALERG. *1, 3, 7, 9
360ml ... 18 lei

Beef Consomme with baked vegetables
ALERG. *1, 3, 7, 9
360ml ... 18 lei

Chicken borscht with red beet, noodles and lovage
ALERG. *1, 3, 9
360ml ... 18 lei

Garlic cream soup with bacon powder
ALERG. *7, 9
360ml ... 18 lei

White broth with pork and taragon
ALERG. *1, 3, 7, 9
250ml ... 18 lei

Each dish is accompanied by crostini and crispy pita bread.
ALERG. *1, 8, 11

 

Main dishes

GOLD CRUST TROUT FILLET
With herbs, white rice cooked in wine and lemon sauce with greens and capers
ALERG. *1, 3, 4, 7, 9, 11
300g ... 39 lei

CRISPY TURKEY SCHNITZEL
In a seeded crust, zesty cranberry sauce, mashed potatoes and mixed lettuce salad
ALERG. *1, 3, 7, 9, 10, 11
350g ... 39 lei

PORK SCHNITZEL
In an almond flaky crust, local apple jam with hot peppers, mixed lettuce salad with baked garlic vinaigrette
ALERG. *1, 3, 7, 8, 9, 10, 11
300g ... 39 lei

DUCK LEG CONFIT
With stewed red cabbage, cumin powder and potato dumpling
ALERG. **1, 3, 7, 8, 9, 12
350g ... 39 lei

BEEF GOULASH
Beef in slightly spicy pepper sauce with cumin, carrots and potatoes
ALERG. *9, 10
400g ... 39 lei

SMOKE-DRIED SHEEP PASTRAMI
With cranberries, mint and roasted parmesan polenta
ALERG. *7, 8, 12
300g ... 39 lei

ROASTED PORK
Pork with herbs, spices, red onions, dried caramelized prunes, mashed potatoes and baked garlic
ALERG. *1, 7, 8
350g ... 39 lei

SMOKED DUCK BREAST
With lentils, fennel and watermelon jam
ALERG. **1, 8, 9
350g ... 49 lei

STEAK
Ribeye steak with herb butter, black garlic, purple potatoes, mashed root vegetables and horse radish
ALERG. *7, 9, 12
400g ... 68 lei

Side salads and side dishes

Garden vegetables salad
120g-180g ... 11 lei

Pickled vegetables
150g ... 11 lei

French fries
250g ... 11 lei

White rice
250g ... 11 lei

Dessert

“COLIVA”
Wheat, sugar, walnuts, rum
ALERG. *1, 8
150g ... 15 lei

LADY’S DESSERT
Puréed fruits with colourful sponge cake, small seasonal fruits and ice cream
ALERG. *1, 8
150g ... 18 lei

COUNT’S DESSERT
Chocolate cake with syrup, raspberry sauce, mint, fresh fruits, rose petals powder and red pepper
ALERG. *1, 3, 7, 8
150g ... 18 lei

ARCHDUCHESS’S DESSERT
Vanilla cake with syrup, lemon and orange sauce and powder, crushed pistachio
ALERG. *1, 3, 7, 8
150g ... 18 lei

KING’S DESSERT
Vanilla and caramel ice cream with milk jam, butter caramelized biscuits and garlic infused honey
ALERG. *1, 3, 7, 8
150g ... 18 lei

The Romanian Coliva
from the sacred cuisine to a confectionary item

Since Greek antiquity, cooked wheat mixed with honey was considered to be a traditional offering to the dead, as a sign of conciliation. Later, in Christianity, wheat was identified with the face of Jesus Christ, and wine with his blood. Starting from the ancient Mysteries, the wheat grain that was buried in autumn and returned to life in spring was a suitable analogy with the resurrection of Jesus, also promised to the believer at the time of the Last Judgment. This is why, later in the 4thcentury, all the Orthodox countries were already serving Coliva at funerals and on the occasion of certain commemorations over the year.

The name was used by the Greeks, Serbs, Bulgarians, Russians, Ukrainians, meaning "boiled wheat”, while the ancient Romans were considering it food for the poor and they called it “coliphia”. Coliva is believed to facilitate a close connection with the dead, this is why it is served at funerals; it is said that those who eat Coliva will dream of the dead. Sharing this, also has other meanings: they sometimes say that Coliva represents forgiveness for the sins and helps reacquaint with the dead in the other world. People in certain regions were associating the number of grains eaten with the forgiveness of sins. The main ingredients are boiled wheat or ground wheat; sometimes, it is made of boiled rice and walnuts. Let’s not forget that wheat, although common today, was not always within easy reach to the Romanians.

That is why knotted bread rolls were only made for great celebrations, such as weddings or as gifts for the carollers, since few peasants could aord to use white flour. The other ingredients are: honey or sugar, walnuts, biscuits, to which spices were added later: lemon peel, vanilla sugar, cinnamon. It was decorated with icing sugar, candies and a cross, made of sugar or cocoa or even candies. According to the Christian belief, the sweets and ingredients used for cooking Coliva represent the virtues of the saints and the sweetness of eternal life that people hope the dead have acquired. Nowadays, Coliva is also made as a cake and enjoyed thanks to a rich mix of sweet ingredients.

 

Food allergen legend

1. cereals containing gluten (wheat, rye, barley, oats, spelt, durum wheat or hybrids thereof) and derived products
2. crustaceans and derived products
3. eggs and derived products
4. fish and derived products
5. peanuts and derived products
6. soy and derived products
7. milk and derived products (including lactose)
8. tree Nuts (almonds, hazelnuts, walnuts, Pecan nuts, Brazil nuts, pistachios, Macadamia nuts and Queensland nuts) and derived products
9. celery and derived products
10. mustard and derived products
11. sesame seeds and derived products
12. sulphur dioxide and sulphites in concentrations above 10 mg / kg or 10 mg / liter
13. lupine and derived products
14. molluscs and derived products

 

 

You can download the restaurant menu, in pdf format here