Freihafen Café Lunch Menu for Monday, January 21, 2013

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

BLOCK A

​ Braised
Duck and Goose Duck Breast,Duck Legs,Goose Breast,
Canola Oil,Carrots,Leek,Celery
​ Hoisin Sauce    Poultry Gravy,Hoi Sin Sauce,Corn Starch

BLOCK H

​** Pumpkin Potato Soup
with Spring Onions Pumpkin,Potatoes,Vegetable Stock,
Onions,Ginger,Garlic,
Rosemary,Spring Onions

BLOCK V

​* Fried Polenta with Mushrooms   Polenta,Mushrooms,Parsley,
Parmesan,Canola Oil
​* Indian
Vegetable Pattys    Potatoes,Tomatoes,Zucchini,Pumpkin,
Peas,Curd,Chickpea Flour,
Potato Flakes,Wheat Flour,Sunflower Oil,
Coriander,Spices,Ghee
​* Curry Dip   Curd,Yoghurt,Curry Powder

BLOCK K

​** Lime Ginger Dressing   Tomatoes,Ginger,Lime Juice,
Canola Oil,Sugar,Laurel,Clove,
Juniper,Garlic,Thyme,Rosemary
​* Cherry Clafoutis      Sour Cherries,Wheat Flour,Eggs,
Sour Cream,Almonds
​* Almond Sauce     Milk,Cream,Egg Yolk,Sugar,
Corn Starch,Almonds,Vanilla
​* Curd with Pears
and
Mango Sauce   Curd,Pears,Mango Puree,Agave Syrup
​** Bean Salad White Beans,Black Beans,Chickpeas,
Canola Oil,Olive Oil,Balsamic Vinegar,
Chili,Cumin,Spring Onions
​* Pasta Salad
with
Gorgonzola    Penne,Carrots,Peas,Gorgonzola,
Vegetable Stock,Lemon Juice,Herb
Vinegar,Olive Oil,Parsley
​ Variation of Smoked Fish
with Cranberry and Horseradish Crème    Smoked Salmon,Pickled Herring Roulette,
Smoked Matjes,Cranberries,
Horseradish,Cream

BLOCK F

​ Balsamic Sauce Lamb Gravy,Balsamic Vinegar,Corn Starch
​ Roasted Saddle
of
Original Eifel Lamb Saddle of Veal,Canola Oil,Rosemary

VEGETABLE 1

​** Sweet'n Spicy Vegetables    Carrots,Bell Peppers,Sprouts,Pineapple,
Ginger,Garlic,Peanut Oil

VEGETABLE 2

​** Broccoli Broccoli,Nutmeg

VEGETABLE 3

​ Bacon Beans   Stringbeans,Bacon

SIDE DISH 1

​** Mie Noodles  

SIDE DISH 2

​** Green Tagliatelle  

SIDE DISH 3

​** Brown Rice