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Easter Menu
- Pálffy sekt Brut (méthode champegnois traditionelle)
- Terrine of Smoked Meat and Herbs with Chive-Horseradish Sauce
- Spinach Soup with Nettle Mascarpone and Pickled Garlic
- Grilled Lamb Chop Garnished with Spring Onions, Crispy Bacon and Wholemeal Bread Puree
- Quail Egg Crème Caramel with Buttermilk and Honeyed Walnuts
- Selection of exclusive teas or coffee
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