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