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Easter Menu

  • Glass of Pálffy sekt Brut (méthode champegnois traditionelle)
  • Terrine of Hare with Plum Brandy and Rosemary on Lettuce Leaves and Shoots
  • Vegetable Broth with Poultry Galantine and Nettle-flavored Batter Strips
  • Roast Knuckle of Lamb in Garlic, Served with Leafy Spinach and Mashed Potatoes with Chives
  • Home-made Scones with Cottage Cheese, Whipped Cream and Blueberry Jam
  • Coffee or exclusive tea selection
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