Freihafen Café Lunch Menu for Monday, February 18, 2013

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

BLOCK A

​ Chicken Goulash with
Cherry Tomatoes and Spring Onions   Chicken Breast,Cherry Tomatoes,
Spring Onions,Poultry Gravy,Cream,
Onions,Corn Starch,Canola Oil

BLOCK H

​** Tomato Soup
with Wild Rice Tomatoes,Onions,Sugar,Garlic,
Chili,Oregano,Wild Rice

BLOCK V

​* Dumplings "Provencal"      Bell Pepper,Tomatoes,Onions,Brown Rice,
Breadcrumbs,Wheat Flour,Mozzarella,Curd,
Spelt Flour,Sesame,Chickpeas,
Olive Oil,Sun Flower Oil,Soy
​* Parsley Sour Cream   Sour Cream,Curd,Parsley
​* Farfalle
in Lemon Cream Sauce    Farfalle,Vegetable Stock,Cream,
Lemon Juice,Corn Starch,Basil

BLOCK K

​* Yoghurt Dressing
with Parmesan   Yoghurt,Canola Oil,Vinegar,Mustard,
Lemon,Garlic,Sugar,Parmesan
​** Mixed Antipasti Eggplants,Zucchini,Carrots,
Olives,Rosemary,
Thyme,Olive Oil,Garlic
​* Cranberry and Orange
Trifle     Curd,Vanilla Pudding,Milk,Cranberries,
Oranges,Ladyfingers
​* Apple Curd Crème
with Maple Syrup   Curd,Apples,Maple Syrup,Vanilla
​** Tomato Salad
with Sesame   Tomatoes,Red Onions,Parsley,
Canola Oil,Sesame Oil,Vinegar,
Sugar,Sesame Seeds
​** Buckwheat and Veggie
Salad Buckwheat,Tomatoes,Cucumber,
Bell Pepper,Red Onions,Olive Oil,
Vinegar,Sugar,Chives

BLOCK F

​ Red Wine Shallot Sauce   Brown Gravy,Shallots,Red Wine,
Corn Starch
​ Braised Veal Shank Veal Shank,Onions,Carrots,Celery,
Garlic,Rosemary,Thyme

VEGETABLE 1

​** Peas and Parsnips Peas,Parsnips,Sugar

VEGETABLE 2

​* Creamed Savoy   Savoy Cabbage,Vegetable Stock,
Cream,Corn Starch

VEGETABLE 3

​** Glazed Carrots Carrots,Sugar

SIDE DISH 1

​** Almond Rice   Parboiled Rice,Almonds

SIDE DISH 2

​* Gnocchi    Potatoes,Potato Starch,Tapioka
Starch,Wheat Semolina,Sugar,
Vegetable Oil,Milk Protein,Guar Gum,Spices

SIDE DISH 3

​** Wholegrain Pasta