Main course in the restaurant – pheasant breast with vegetable-leek stew, cointreau spinach and chanterelle cream sauce
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Elk roulade with potato-almond croquettes, red wine braised apples and rowanberry cognac sauce (TOP 1 recommendation of Aivars Mackevičs, BalticTravelnews.com Director)
Photo: | 2009.10.07 | 0
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