Menu
Easter menu
STARTER
Spinach terrine with peas and pickled radish, marinated salmon with beetroot
12 €SOUP
White and green asparagus pottage with poached egg
7 €MAIN COURSE
Herb crusted lamb loin with spinach, stuffing with Prague ham, and brandy demi glace
32 €DESSERT
Dark chocolate tunnel with Baileys and coconut ice cream
8 €
The menu will be served
from Friday March 29 to Monday April 1, 2024