SPRING AWAKENING ABOVE THE CITY — LEVENTE LENDVAI’S APRIL NARRATIVE CHEF’S MENU

With the arrival of April sunshine, the most exciting treasures of nature have also found their way into our kitchen. This month, our Executive Chef, Lendvai Levente, has created a narrative menu that elevates the vibrant energy of spring and the elegance of familiar, comforting flavors to the signature heights of VIRTU.

The journey begins with a nostalgic classic: casino-style deviled eggs, paired with smoked pork knuckle and crisp radishes. In this dish, clean, familiar flavors meet modern textures—the depth of the smoked meat is perfectly balanced by the freshness of spring radish, offering a refined opening to your April lunch or dinner experience.

The next course highlights breaded veal liver, revealing a tender interior beneath its golden, crispy crust. This dish is elevated by one of the forest’s most prized ingredients: a morel mushroom salad with earthy notes, complemented by a silky, vibrant wild garlic mayonnaise. Together, they bring the essence and vitality of spring forests onto the plate.

For the main course, slow-cooked, tender beef short ribs are paired with asparagus from Csenger, framed by the silky, nutty notes of a brown butter Hollandaise sauce. The delicate freshness of the asparagus and the richness of the sauce create an exciting contrast with the bold character of the beef, showcasing the finest expression of seasonal ingredients.

To conclude this culinary journey, a light yet texture-rich dessert is presented: white chocolate carrot cake. The classic pairing of carrot and orange is elevated by a vibrant orange sorbet, bringing a refreshing citrus brightness that captures the warmth and radiance of April afternoons in every bite.

Cold Starter

Casino-style deviled eggs with smoked pork knuckle and radishes

Hot Starter

Breaded veal liver with morel mushroom salad and wild garlic mayonnaise

Main Course

Beef short ribs with Csenger asparagus and brown butter Hollandaise sauce

Dessert

White chocolate carrot cake with orange sorbet