Duna Menu, Described
Updated - July 20, 2017 by Jamison
Nourishing, spoon-able salads. Dressed with mostly Duna-made ingredients. Not your typical chopped salads - they are juicy and substantial. The marinade is important. We encourage guests to scoop salad with a spoon, and soak up the juice with flatbread.
Budapest / Brooklyn
A mix of classic Middle European salad and the cold cuts of a Brooklyn deli, this marinated salad changes with the seasons. It is one of Chef Nick’s favorite salads - his Dad made versions of it when he was a kid living in Hungary. Currently it features custom made paprika sausage and Point Reyes cow’s milk Toma cheese with fresh tomato, sweet peppers, and a vinaigrette made with red wine vinegar and juice from the salad’s vegetables.
Named for the capital of Bulgaria, this salad includes pickled beans, cucumber, tomato and feta cheese, and is finished with marjoram and dill. It is similar to a Greek salad as Grecian food heavily influences Bulgarian. The Sofia uses the same vinaigrette as the Budapest/Brooklyn.
Duna’s take on the Cobb salad. House-made sunflower tahini over perfectly poached chicken, avocado, radish, gem lettuce, cucumber, and 7-spice. The dressing is made with lemon, honey and preserved black lime. Sunflower and Hungarian paprika bring together flavors reminiscent of India and Central Europe. Our 7-spice combinestoasted sunflower seeds, dried parsley, dill, scallion, green chili, lemon peel and coriander. You’ll want to buy the sunny-tahini by the jar— we’re working on it.
Flatbread, Snacks & Dips
Smoked Potato Flatbread
Our favorite vessel for salad dressing and dips. House-smoke potatoes, sourdough starter and organic wheat flour are cooked on a cast iron pan. It is best eaten warm! We recommend ordering one flatbread per 1-2 dips or at least one flatbread to share between two salads.
Seasonal, fresh veggies for dipping. Perfect as a gluten-free alternative, or some extra crispy crunch.
Pumpkin Seed Dip
This vegan dip is made with toasted pumpkin seeds, apple juice, lime, cilantro, toasted garlic, hot green chili, and grapeseed oil.
Liptauer Paprika Cheese Dip
A fresh, Duna-made turo farmers cheese (made by letting milk naturally acidify and then baking). It is made with Hungarian paprika and we add onion, garlic and smoked potato. This is the Duna dip. Liptauer is the name used in Germany, Austria and the Czech Republic. The Hungarian name is KÖRÖZÖTT (kurr-ruh-zuht).
Sprouted White Bean Dip
Our version of hummus - made with grapeseed oil, a small amount of green chili, garlic, onion, coriander seed, fennel seed and black pepper. It is served with chili oil, charred broccoli and crispy fried garlic.
Spiced Yogurt Dip
House-made yogurt sauce in a tzatziki style. Salted cucumber, pickled cucumber, dill, black pepper and garlic, thickened with pureed potato and grapeseed oil.
Preserved Eggplant Dip
Delicious aubergine spread with preserved kumquats and capers. The base is garlic, onion, potato, grapeseed oil, dry-preserved eggplant, roast eggplant, green chili and capers.
Dill Brined Pickles
Daily selection of Duna salt-brined pickles (naturally lactic pickled, no vinegar). What kind of Middle European restaurant would we be without pickles?
Middle-European peasantry created some of our favorite dishes. Why, you might ask? Peasantry would often sell their best food for the nobles’ table, and would need to creatively cook their lesser ingredients into delicious and nourishing family fare. Today, Duna uses the peasant techniques of our grandparents, and reclaimed noble ingredients to create these modern peasant classics.
Chilled Beet Soup
A bowl of Duna-style borscht with kvass (a version made with fermented beets and apple juice), house-made kefir cream, and sprinkled with almonds.
Sprouted Lentil Croquettes
There was a version of these croquettes that was a classic at Bar Tartine. This version is gluten free and cooked in a cast iron pan. Saag sauce (spinach cooked gently with spices and clarified butter until it is black), fresh steamed spinach and cauliflower are roasted with turmeric and garlic, sprouted steamed lentils, turmeric oil, turmeric vinaigrette and homemade chili spiced yogurt.
The most well-known Hungarian dish after gulyas, this chicken in paprika gravy dish is the favorite of many children. Served over Duna-made spatzle (grated egg noodles), with roasted mushrooms, onions and kefir cream (our version of sour cream made by culturing cream with kefir).
Fresh Farmer’s Cheese Spaetzle
Spatzle is the German name for egg noodles made with a batter that is ‘grated’ into boiling water. Ours are made with egg, whey and organic flour, and topped with a sauce of homemade turo cheese, stewed roma tomatoes, blistered cherry tomatoes and marjoram.
Stuffed Cabbage Rolls
Töltött káposzta are Hungarian cabbage rolls. Ours are steamed (giving a similar texture to braising) and served in a broth reminiscent of kapustnica (Slovak Christmas soup). We make the broth with homemade sauerkraut, pork sausage, chili, tomato, mushroom, onion, garlic, dried seasonal fruit and chicken stock. The rolls usually contain chicken, pork and rice sausage - we sometimes add beef - and are garnished with roasted mushrooms, smoked sausage, pork belly, dried fruit and sour cream.
Peanut butter and Duna-made jam. Four truffles to share or not share. Butter and coconut flour are used to thicken the truffle base. A seasonal jam, currently made with blackberry, apple, and a bit of plum paste.
Cherry & Fennel Sorbet
A mixture of sweet and tart cherries with fresh fennel (that doesn’t overwhelm) and a rich pistachio butter and toasted pistachios.
Similar to an ice cream bar, ours is made with sabayon, meringue, whipped kefir cream, honey and bee pollen. This refreshing frozen custard is topped with a black sesame seed crumble (butter, rice flour, honey, black sesame, poppyseed), strawberry syrup made in the dehydrator with a bit of honey and lemon juice, and fresh sliced berries.