Fourth Estate adds Hungarian wines to menu for Tuesday, Sept. 27 event

The NPC's Fourth Estate restaurant is adding Hungarian wines to the menu for the celebration of Hungarian food and wine the National Press Club is planning for Tuesday, Sept. 27 at 6:30 p.m.

Just a few tickets remain for the event. Tickets are $80 per person, $155 per couple, with a 15-percent discount for Press Club members. To register, click here.

The dinner begins with cocktails and appetizers at 6:30 p.m., followed by dinner at 7. It kicks off a week’s worth of activities throughout the U.S. marking the 60th anniversary of the 1956 Hungarian revolution. Péter Szijjártó, Hungarian foreign affairs and trade minister, plans to introduce a short film about Hungary and Ambassador Dr. Réka Szemerkényi plans to discuss events planned for the commemoration.

Menu:

Hors d’oeuvres


  • Pogácsa, Savory cheese biscuits

  • Körözött, Seasoned farmer cheese paprika spread

  • Káposztával töltött hasé, Cabbage stuffed pastry

  • Szalámi, Salami canopy

  • Ezerjó, Csetvei winery, Mór, Hungary 2015



First Course


  • Zöldsaláta kacsamájjal, zeller és alma

  • Green salad with duck liver, celery and apples

  • Sáfránykert Olaszrizling, Figula winery, Csopak, Hungary 2015



Second Course


  • Fogas filé kapros tejszínes gombával és rákfarokkal

  • Perch fillet with creamy dill mushrooms and shrimp garnish

  • Szent Tamás Furmint, Szent Tamás winery, Tokaj, Hungary 2012



Intermezzo


  • Házi sorbet

  • Locally-made sorbet



Entrée


  • Grillezett szarvas filé, mandula krokett, grillezett körte, párolt zöldség

  • Venison steak, almond croquette, poached pear, seasonal vegetables

  • Hidaspetre Kékfrankos, Vida Péter winery, Szekszárd, Hungary 2014

  • Cuvée 7, Sauska winery, Villány, Hungary 2011



Dessert


  • Somlói galuska csokoládé öntettel

  • Trifle with milk chocolate sauce

  • Aszú 6 puttonyos, Dobogó winery, Tokaj, Hungary 2003