Freihafen Café Lunch Menu for Friday, January 25, 2013

To contact us Click HERE



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

BLOCK A

​ Fajita Buffet   Create Your Own Fajita

BLOCK H

​* Truffled
Spinach Cream Soup   Spinach,Vegetable Stock,Onions,
Leek,Cream,Corn Starch,Truffle

BLOCK V

​** Oven Baked Fennel
with Dried Tomatoes Fennel,Dried Tomatoes,Olive Oil,
Garlic,Rosemary
​* Sesame Dip    Yoghurt,Curd,Sesame,Chili

BLOCK K

​* Yoghurt Dressing   Yoghurt,Canola Oil,Vinegar,Mustard,Lemon,Garlic,Sugar
​ Panna Cotta
with Basil    Cream,Milk,Sugar,Gelatine,
Basil,Vanilla
​ Cherry Jelly
with
Vanilla Sauce     Cherry Jelly,Cream,Milk,Eggs,
Vanilla,Corn Starch
​ Bacon-wrapped Dates   Dates,Bacon,Vegetable Oil
​* Small
Thai Spring Rolls    Mungbean Sprouts,Cabbage,Carrots,Leek,
Bamboo Sprouts,Onions,Mushrooms,Rice Flour,
Wheat Flour,Vegetable Oil,Corn Starch,Soy Sauce,
Spices,Herbs
​* Potato Noodles
with
Parsley Pesto    Potatoes,Wheat Flour,Eggs,Mushrooms,
Canola Oil,Olive Oil,Parsley,Pine Nuts
​* Mediterranean
Cous Cous Salad   Cous Cous,Eggplants,Bell Peppers,
Olives,Chervil,Spring Onions,
Olive Oil,Balsamic,Honey
​** Sweet and Sour Sauce Water,Applesauce,Raw Cane Sugar,
Tomato Puree,Vinegar,Corn Starch,
Red Bell Peppers,Onions,Lemon,
Ginger,Garlic,Chili
​** Soy Sauce  

BLOCK F

​ Salmon Filet
Wrapped in Filo Dough
with Parmesan     Salmon Filet,Wheat Flour,Water,
Vegetable Oil,Parmesan,Olive Oil,
Crème Fraîche,Lemon,Guar Gum,
Dextrose,Basil
​ Saffron Sauce    Fish Stock,Cream,Saffron,Corn Starch
​ Grilled
Sea Bass    Sea Bass Filet,Lemon Juice,
Wheat Flour,Canola Oil

VEGETABLE 1

​** Zucchini and Tomatoes Zucchini,Tomatoes,Canola Oil,Thyme

VEGETABLE 2

​** Mixed Vegetables Sugar Snaps,Peas,Turnips,Sugar

SIDE DISH 1

​** Boiled Potatoes

SIDE DISH 2

​** Vegetable Rice Parboiled Rice,Carrots,Spring
Onions,Bell Peppers

SIDE DISH 3

​** Wholegrain Pasta