Freihafen Café Lunch Menu for Thursday, October 04, 2012

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Executive Chef: Volker Horteux
Sous Chef: Thomas Becker
Lunch hours: 12:00pm - 2:00pm

BLOCK A

​* Baked Canelloni
with Ricotta and Spinach     semolina,eggs,Ricotta,spinach,Parmesan,
tomatoes,breadcrumbs,butter,curd,
onions,olive oil,sugar,thyme,rosemary

BLOCK H

​** Tomato Bean Soup
with Chili   vegetable stock,beans,onions,
tomatoes,garlic,chili,corn starch

BLOCK V

​ Chives Dip   curd,yogurt,chives
​** Lentil Ragout
with Seitan   lentils,onions,Seitan,
tomatoes,garlic
​** "Pasta Funghi"   semolina pasta,king trumpet mushrooms,
dried tomatoes,basil,spring onions
​* Strudel with
Carrots and Figs    strudel dough,carrots,figs,
eggs,cinnamon,cardamom

BLOCK K

​* Mozzarella and Tomato Salad
with Pesto    mozzarella,tomatoes,basil,aragula,
olive oil,pine nuts,almonds,Parmesan
​** "Hamburger Rote Grütze" cherries,raspberries,blackberries,strawberries,
currants,sugar,apple juice,corn starch
​* Yoghurt Vanilla Sauce   yoghurt,Agave syrup,vanilla
​* Chocolate Lemon Créme   curd,yoghurt,chocolate,
Agave syrup,lemon
​* Yoghurt Mango Dressing/with Herbs   yoghurt,garlic,mustard,vinegar,sugar,
lemon,canola oil,mango,herbs
​** Cous Cous Salad Cous Cous,eggplants,lemon,parsley,
tomatoes,chili,cumin,olive oil
​** Vegetable Salad
with Chives Vinaigrette carrots,peas,cauliflower,vinegar,
canola oil,chives,sugar

BLOCK F

​ Thai Currysauce    fish stock,coconut milk,onions,ginger,
garlic,Thai Curry paste,corn starch
​ Fried Pike-perch Filet    pike-perch,lemon juice,
wheat flour,canola oil

VEGETABLE 1

​** Fried Vegetables   carrots,leek,soy sprouts,
peanut oil,ginger,garlic,

VEGETABLE 2

​** Broccoli broccoli,nutmeg

VEGETABLE 3

​** Sugar Snaps sugar snaps,sugar

SIDE DISH 1

​** Thyme Potatoes thyme,potatoes,olive oil

SIDE DISH 2

​** Basmati Rice

SIDE DISH 3

​** Whole Grain
Pasta   wheat semolina