Freihafen Café Lunch Menu for Tuesday, October 30, 2012

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

BLOCK A

​ Jambalaya
Creole Rice Stew     Parboiled Rice,Ham,Chicken Breast,Crawfish,
Bell Pepper,Tomatoes,Onions,Spring Onions,
Chili,Garlic,Ginger

BLOCK H

​** Oriental
Tomato Soup Tomatoes,Onions,Garlic,Cumin,
Coriander,Corn Starch

BLOCK V

​* Kreta Sticks     Bell Pepper,Onions,Tomatoes,Brown Rice,
Breadcrumbs,Cheese,Spelt Flour,
Curd,Mozzarella,Sesame Seeds ,
Olive Oil,Sunflower Oil
​* Mushrooms
in Herb Cream   Vegetable Stock,Mushrooms,Onions,
Cream,Parsley,Corn Starch
​* Tomato Basil Dip   Curd,Yoghurt,Tomatoes,Basil

BLOCK K

​** Bruschetta Wheat Bread,Tomatoes,Onions,Garlic,
Basil,Olive Oil
​* Curd with Honey
and Pears   Curd,Honey,Pears
​* Berry Tiramisu      Curd,Mascarpone,Berries,Sugar,Coffee,
Ladyfingers,Amaretto,Cacao Powder
​* Pineapple Chili Dressing
with Herbs    Yoghurt,Garlic,Mustard,Vinegar,Canola Oil,
Lemon,Pineapple,Chili,Herbs
​* Cauliflower Salad Cauliflower,Onions,Vinegar,Canola Oil,
Honey,Parsley,Chili
​** Sweet and Sour Escarole Salad
with Puy Lentils Escarole,Lentils,Vinegar,Olive Oil,
Herbs,Onions,Chili,Tomatoes

BLOCK F

​ White Wine Sauce     Fish Stock,Onions,Leek,Celery,
Cream,White Wine,Corn Starch
​ Fried Coalfish Filet
with Sage    Coalfish Filet,Wheat Flour,Lemon Juice,
Worcestershire Sauce,Canola Oil,Sage

VEGETABLE 1

​** Fried Cabbage Cabbage,Oil,Chili

VEGETABLE 2

​* Spinach   Spinach,Butter,Onions,Nutmeg

VEGETABLE 3

​** Steamed Leek Leek,Vegetable Stock,Sugar

SIDE DISH 1

​** Boiled Potatoes

SIDE DISH 2

​* Bread Dumplings     White Bread,Eggs,Milk,Parsley

SIDE DISH 3

​** Wholegrain Pasta