Freihafen Café Lunch Menu for Thursday, February 07, 2013

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

BLOCK A

​ Spaghetti a La Puttanesca   Whole Grain Spaghetti,
Tomatoes,Olives,
Capers, Sardines,Garlic

BLOCK H

​** Chili Tomato Soup Vegetable Broth, Onions,
Garlic, Sugar, Sugar,
Oregano, Cornstarch

BLOCK V

​* Spinach Ricotta
Canneloni     Whole Wheat, Ricotta,
Spinach, Eggs,
Stewed Tomatoes, Mozzarella
​* Parsley Pesto    Parsley, Parmesan,
Pine Nuts, Olive Oil
​** Oven Roasted Veggies Pumpkin, Zucchini,
Button Mushrooms, Olive Oil,
Garlic, Rosemary
​* Risotto Fritters     Short Grain Rice,Vegetable Broth,
White Wine,Parmesan,Shallots,
Canola Oil,Eggs

BLOCK K

​* Curry and Honey
Dressing   Yoghurt,Canola Oil,Lemon,Garlic,
Orange Juice,Curry,Honey
​* Curd Cream with
Pears and
Caramel Hazelnuts    Curd, Yogurt,
Agave Syrup, Pears,
Hazelnuts, Sugar
​* Danish Rice Pudding
with Cherry Sauce   Short Grain Rice, Milk,
Cream, Sugar, Vanilla,
Lemon Zest, Cardamom,
Sour Cherries, Corn Starch
​** Mixed Antipasti Zucchini,Mushrooms,Carrots,Olive Oil,
Rosemary,Thyme,Garlic
​** Peperonata Buckwheat Salad   Buckwheat,Bell Pepper,Tomatoes,
Pineapple,Mango,Onions,Olives,Ginger,
Canola Oil,Pearl Barley,Parsley
​** Tomato Avocado Salad Tomatoes,Avocado,Herb Vinegar,
Olive Oil,Parsley
​** Fennel
with Balsamic Raisins Fennel,Raisins,Balsamic Vinegar,
Olive Oil

BLOCK F

​ Mustard Fig
Tilapia Filet     Tilapia, Plant Oil,
Figs, Cranberries,
Wheat Flour, Pistachios,
Salt, Mustard, Mixed Spices,
Sugar, Rice Flour,Yeast
​ White Wine Sauce     Fish Stock, Cream
White Wine, Corn Starch

VEGETABLE 1

​* Spinach Spinach, Onions, Butter

VEGETABLE 2

​** Colorful Mixed
Veggies Carrots, Kohlrabi,
Sugar Snaps

VEGETABLE 3

​** Broccoli Broccoli, Nutmeg

SIDE DISH 1

​** Coriander Rice Long Grain Rice, Coriander

SIDE DISH 2

​** Herb Potatoes Potatoes, Chives,
Parsley

SIDE DISH 3

​** Bulgur