EASTER MENU Amuse-bouche Sea urchin brĂťlĂŠe with scallop and Ossetra caviar Marinated lamb with black walnuts, egg yolk, roast salad hearts and shallot foam Pistachio ravioli with mortadella mousse, roasted baby leeks, yolk sauce with olive oil and roasted smoked salt cod Red mullet with scampi, black truffle, parsnip puree with horseradish and broccoli Aurum by Zlatarna Celje
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