Freihafen Café Lunch Menu for Friday, February 22, 2013

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

BLOCK A

​ Hot Dog    Build Your Own Hot Dog

BLOCK H

​* Parmesan Soup
with Calvados    Vegetable Stock,Onions,Leek,
Celery,Apples,Cream,Parmesan,
Calvados,Corn Starch

BLOCK V

​* Herb Curd   Curd,Fresh Herbs
​** Oven Baked Vegetables
with Dried Tomatoes Sweet Potatoes,Pumpkin,Bell Pepper,
Olive Oil,Garlic,Rosemary
​** Fried Mie Noodles
with Sprouts
and Mushrooms     Mie Noodles,Mungbean Sprouts,
Mu Err,Peperoni,Canola Oil,
Soy Sauce,Sesame Oil

BLOCK K

​* Yoghurt Dressing   Yoghurt,Canola Oil,Vinegar,Mustard,Lemon,Garlic,Sugar
​* Crème Brûlée    Cream,Milk,Egg Yolk,Sugar,Vanilla
​ Fruity Poultry Salad
with Curry   Turkey Breast,Grapes,Mango,
Yoghurt,Curry Powder,Sugar
​** Cole Slaw White Cabbage,Dried Tomatoes,
Parsley,Herb Vinegar,Canola Oil
​** Potato Salad
with Arugula Potatoes,Onions,Vegetable Oil,
Mustard,Vinegar,Spices,Herbs,
Corn Starch,Arugula
​* Yoghurt Crème
with Basil Pears   Yoghurt,Curd,Pears,Agave Syrup,
Basil,Corn Starch

BLOCK F

​ Saffron Sauce     Fish Stock,Cream,Saffron,Corn Starch
​ Fried Thin Slices
of Salmon and Codfish    Salmon,Codfish,Wheat Flour,
Olive Oil,Lemon,Thyme

VEGETABLE 1

​** Vegetable Mix Carrots,Kohlrabi,Romanesco

VEGETABLE 2

​** Sugar Snaps Sugar Snaps,Sugar

VEGETABLE 3

​** Romanesco Romanesco, Nutmeg

SIDE DISH 1

​** French Fries Potatoes,Vegetable Oil

SIDE DISH 2

​** Green Pasta   Wheat Semolina,Spinach

SIDE DISH 3

​** Red Rice