Easter Menu April 3, 4 and 5, 2010 
Our chef Klaus Weingartz and his team
will spoil you with our 3-, 4- or 5-course menu.
Our Easter-Menu
Mille-feuille of tomato and buffalo mozzarella
with roasted duck liver
or
Consommé of parsley
with medaillons of Centolla Arctic Ocean crabs
~~~ Medaillon of angler-fish with fried asparagus
and Venere risotto
or
Scallop spit on pea mint puree
and lobster froth
~~~ Duo of Frankonian ox
with cherry pepper sauce and baby spinach beets
or
Char grilled rack of lamb
on artichoke bean ragout
~~~ Spicy goat cheese "Picandou" with thyme honey
and pine seeds on tomato tartlet
or
Our sweet easter greeting from the patisserie 3-course menu: € 56,00
4-course menu: € 68,00
5-course menu: € 73,00 Reservation:
Telephone: 0611 133 633
E-Mail: orangerie@nassauer-hof.de
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