Hotel Nassauer Hof  

 

Menu

 

Kitchen Circle

 

 

Michael Kammermeier

 

Carpaccio of the scottish scallop
cauliflower, mandarin, peanut


Cem Zierig

 

 

  Baked duck liver
smoked eel, pearl onion, teriyaki sauce

 

Peter Herdt

 

 

Pike-perch & Snail butter
parsley, broccoli, mushrooms

 

Jacques Thull

 

 

Young turbot
Black salsify noddles, black truffle, Pancetta, ox tail ravioli

 

Philip Bach

 

 

Saddle of roe deer
black pudding, black currant, celery, mole, black chanterelles

 

Markus Schupp

Helge Straub

 


Selection of cheese served from the trolley
from our Maître Affineur Waltmann

 

Benjamin Zingl

 

Fig - Coffee parfait
Chestnut cream, pear sorbet

 

Bernd Rassier

 

4 course menu      105,00
5 course menu      115,00
7 course menu      135,00

 

Querbeet

 

 

Sliced duck liver Alsatian style
red cabbage jelly, apple, chestnut-salted butter brioche

 

 

Belly of pork & Dublin Bay prawn
cast on Dashi
Kimchi, black garlic, chilli, ginger, radish

 

 

Winter cod ,,Finkenwerder style''
Busümer crabs, parsley, potato pearls, bacon vinaigrette

 

 

,Cheese noodles''
hand scraped egg yellow noodles, white Piedmont truffle, truffle pecorino

 

 

Loup de mer
curly kale, smoked ee, crispy pearls

 

 

US Roastbeef ''greater Omaha''
glaced with Honey & piement d'espelette
pumpkin, wild broccoli, sour cream

 

 

Mandarin granité
gingerbred, Sao Thome chocolate, mascarpone

 

4 course menu    105,00
5 course menu     115,00
7 course menu    135,00

 


Michael Kammermeier’s cook book „ENTE“
49,90

 


With corresponding wines upon request.

 

Please ask our staff for the key of the listed allergens and additives.

 

All prices are quoted in EURO and including VAT.




© Hotel Nassauer Hof 2016. Kaiser-Friedrich-Platz 3-4. D-65183 Wiesbaden.
Telephone +49 611 133-0. All rights reserved.