Executive Chef: Volker Horteux
Sous Chef: Thomas Becker
Lunch hours: 12:00pm - 2:00pm
BLOCK A
Tomato Onion Flammkuchenwith Feta
Corn Starch,Sunflower Oil,
Onion, Tomatoes,Feta
Flammkuchen with
King Trumpet Mushroom and Onions
Corn Starch,Sunflower Oil,
Onions,King Trumpet Mushrooms
BLOCK H
Potato Cream Soupwith Marjoram
BLOCK V
SmallThai Spring Rolls
Peppers,Oniosn,Carrots,Tofu,
Rice Flour,Rice Noodles,Soy Sauce,
Coriander,Sunflower Oil,Spices,
Chili Sauce,Wheat Flour
Arugula Flammkuchen
with Parmesan
Corn Starch,Sunflower Oil,
Arugula,Parmesan
Seitan with Chickpeas
Onions, Vegetable Broth,Coconut Milk,
Ginger,Garlic,Curry Paste
Sweet and Sour Sauce
Onions,Ginger,Garlic
BLOCK K
Yoghurt Dressingwith Basil
Mustard,Lemon,Garlic,
Sugar,Basil
Pasta Salad
Curd Brûlée
Vanilla,Sugar
Valentines Brownie
Walnuts,Wheat Flour,Butter,
Baking Powder
Broccoli and Romanesco
in Sour Cream
Yoghurt,Canola Oil,Vinegar
Mango Sauce
Mozzarella and Tomato Salad
Balsamic Vinegar,Olive Oil
BLOCK F
Oven BakedSalmon Filet
Cress Sauce
VEGETABLE 1
SpinachVEGETABLE 2
Parmesan FennelParmesan,Canola Oil
VEGETABLE 3
Bell Pepper Tomato MixSIDE DISH 1
SchupfnudelnBoiled Potatoes
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