Good Friday
April 2, 2010  Chef Klaus Weingartz will spoil you with a 2-, 3- or 4-course light fishmenu.
Our fish menu
Titbits of yellowfin tuna
~~~
Lobster cream soup "Hamburg style" with cream
~~~
Stuffed sole fillet with scallops
and asparagus morel ragout
~~~
Soufflé of curd with fresh strawberries
and sorbet of apricots
2-course menu: EUR 48,00
3-course menu: EUR 56,00
4-course menu: EUR 69,00 Reservation:
Tel: 0611 133 633
E-Mail: orangerie@nassauer-hof.de
|
