Executive Chef: Volker Horteux
Sous Chef: Thomas Becker
Lunch hours: 12:00pm - 2:00pm
BLOCK A
Ricotta and spinachCanneloni
lemon,egg,onions,yeast,
cheese,starch
Raclette cheese and leek
Ravioli
potatoes,eggs,leeks,onions
Tomato sugo
oregano,sugar
Tricolore Foarmaggio
Cuorelli Rataouille
peppers,tomatoes,eggs,olives,
Tortelli Asparagus
ricotta,chives,eggs
BLOCK H
Tomato soup with chilisugar,oregano,corn starch
BLOCK V
Penne "Romana"rocket salad,olive oil
Wild mushroom sauce
parsley,corn starch
Baked Tofu on green chili beans
green beans,onions,savory
Sweet potato and pumpkin Curry
onions,garlic,ginger,corn starch
BLOCK K
Apple mascarpone Trifleagave syrup,ladyfingers
Mozzarella and tomatoes
with Pesto
pine nuts,Parmesan
Honey curd cheese
with caramelized almonds
Sasame Tomato Dressing
lemon,dill,tahini
Asian Broccoli Salat
oil,coriander
Cous Cous Salad
peppers,tomatoes,spring onions,
lemon,dill,cumin
BLOCK F
Fried fillet of pike perchCaper sauce
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