Freihafen Café Lunch Menu for Friday, February 08, 2013

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

BLOCK A

​ Tomato Mozzarella
Turkey Patties     Ground Turkey, Onions,
Bread, Mozzarella,
Eggs, Dried Tomatoes,
Parsley, Basil, Canola Oil
​ Tomato Turkey Gravy Gravy, Tomato Paste, Corn Starch

BLOCK H

​** Fruity Curry Soup Vegetable Broth, Coconut Milk,
Onions, Apples, Pears,
Pineapple, Bananas, Ginger,
Corn Starch

BLOCK V

​** Buckwheat with Leeks,
Onions, and Chili Buckwheat, Leeks,
Vegetable Broth,
Red Onions, Chili,Onions
​* Celery Piccata     Celery, Eggs, Parmesan,
Flour, Canola Oil

BLOCK K

​** Beetroot Vinaigrette Canola Oil,Beetroot Juice,
Onions,Apple Vinegar,Sugar
​* Bulgur Salad with Carrots    Bulgur,Carrots,Sesame Oil,
Sesame,Rice Vinegar,Honey,Chervil
​* Kidney Beans
with
Sweet Corn Kidney Beans,Sweet Corn,Bell
Pepper,Tomatoes,Pineapple,Mango,
Onions,Ginger,Olive Oil
​* Ginger Berry Yogurt   Yogurt, Agave Syrup,
Mixed Berries, Sugar,
Ginger
​* Vanilla Lime Cheesecake     Flour, Curd, Butter,
Eggs, Sugar, Lime
Juice, Vanilla, Baking
Powder
​** Fennel
with Balsamic Raisins Fennel,Raisins,Balsamic Vinegar,
Olive Oil
​ Schwarzwälder Ham
with Melon
and Sweet Pesto     Smoked Ham,Melon,Parsley,
Pine Nuts,Parmesan,Honey,Pistachios,
Olive Oil

BLOCK F

​ Curly Kale with
Cooked Sausage    Curly Kale,Onions,Canola Oil,Meat Stock,
Mustard,Allspice,Cooked Sausages,Oatmeal
​ Fried Skrei Cod
Filet    Cod, Wheat Flour, Canola Oil,
Lemon Juice, Worcester Sauce,
Rosemary
​ Dill Sauce    Fish Stock, Cream,
Corn Starch, Dill

VEGETABLE 1

​* Grilled Tomatoes   Tomatoes, Parmesan,
Rosemary, Thyme

VEGETABLE 2

​** Sweet Corn Corn, Sugar

VEGETABLE 3

​** Broccoli Broccoli,Nutmeg

SIDE DISH 1

​** Chili Rice   Long Grain Rice, Chili

SIDE DISH 2

​* Potato Leek Puree   Potatoes, Leeks,
Milk, Butter,
Nutmeg
​** Fried Potatoes Potatoes,Canola Oil

SIDE DISH 3

​** Whole Grain Pasta  
​* Spinach   Spinach,Onions,Nutmeg,Butter