Freihafen Café Lunch Menu for Monday, February 25, 2013

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

BLOCK A

​ Honey Apple Sauce   Chicken Gravy,Apple,Honey,Corn Starch
​ Grilled Chicken Legs
with Ginger and Chili   Chicken Legs,Ginger,
Chili,Lemongrass

BLOCK H

​** Beetroot
and Potato Soup Vegetable Stock,Beetroot,Potatoes,
Onions,Celery,Leek

BLOCK V

​* Small
Thai Spring Rolls     Cabbage,Mungbean Sprouts,Red Bell
Peppers,Oniosn,Carrots,Tofu,
Rice Flour,Rice Noodles,Soy Sauce,
Coriander,Sunflower Oil,Spices,
Chili Sauce,Wheat Flour
​** Sweet and Sour Sauce Ketchup,Vegetable Broth,Pineapple,
Onions,Ginger,Garlic
​* Fennel Piccata     Fennel,Eggs,Parmesan,
Wheat Flour,Canola Oil

BLOCK K

​* Yoghurt Dressing
with Basil and Chili    Yoghurt,Canola Oil,Vinegar,Mustard,
Lemon,Garlic,Sugar,
Basil,Chili
​ Peanut Ice Cream   Water,Agave Syrup,Peanut Puree,
Carob Gum,Sea Salt
​** Mixed Antipasti Bellpeppers,Eggplants,Zucchini,
Carrots,Olives,Artichokes,Rosemary,
Thyme,Olive Oil,Garlic
​* Vanilla Curd with
Melon and Hazelnuts    Curd,Agave Syrup,Vanilla,
Melon,Hazelnuts
​* Apple Crumble    Apples,Wheat Flour,Butter,
Sugar,Cinnamon
​* Leek Salad
with Cheese   Leeks,Edamer,Parsley,Canola Oil,
Herb Vinegar,Sugar
​* Buckwheat Salad
with Dandelion Pesto    Buckwheat,Spring Onions,Red
Onions,Tomatoes,Chili,
Dandelion Pesto

BLOCK F

​ Red Wine Sauce   Gravy, Red Wine, Corn Starch
​ Braised Ox Cheeks   Ox Cheeks,Onions,Carrots,Celery,
Red Wine,Juniper,Thyme,
Clove,Juniper

VEGETABLE 1

​** Bell Pepper and Sprouts Bell Pepper,Mungbean Sprouts,Carrots,
Tomatoes,Garlic,Rosemary,Olive Oil

VEGETABLE 2

​** Broccoli Broccoli, Nutmeg

VEGETABLE 3

​** Red Cabbage   Red Cabbage,Onions,Apples,Red Wine,
Vinegar,Sugar,Corn Starch,Laurel,Juniper,Clove

SIDE DISH 1

​** Basmati Rice

SIDE DISH 2

​** Potato Dumplings Potatoes,Carob Gum

SIDE DISH 3

​** Wholegrain Pasta