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Menu 22.-

From 26th to 29th of May 2015

  • Monday
    • A la carte
  • Tuesday
    • Grilled back of codfish cooked in “meunière" style, spring vegetables
  • Wednesday
    • Ravioli of beef tail, crunchy potatoes
  • Thursday
    • Roasted square of lamb Best end with thyme, vegetables and zucchini
  • Friday
    • Grilled filet of rockfish, zucchini and pleurote potatoes from Cartigny, virgin sauce
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