Freihafen Café Lunch Menu for Tuesday, January 22, 2013

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

BLOCK A

​ Chicken Breast
with
Chili and Lemon   Chicken Breast,Lemon Juice,
Chili,Rosemary,Canola Oil
​ Honey Sauce with Chili   Poultry Gravy,Honey,Corn Starch

BLOCK H

​ Spicy Thai
Chicken Soup   Chicken Stock,Coconut Milk,Ginger,
Lemongrass,Garlic,Chili,Corn Starch

BLOCK V

​* Cheese Dumplings     Wheat Bread,Cheese,Milk,
Onions,Eggs,Parsley
​* Sour Cream
with Chives   Sour Cream,Chives
​** Pasta with
Carrots and Sugar Snaps   Wholegrain Pasta,Carrots,
Sugar Snaps,Basil,Olive Oil

BLOCK K

​* Yoghurt Dressing
with Dill   Yoghurt,Canola Oil,Vinegar,Mustard,
Lemon,Garlic,Sugar,Dill
​* Cole Slaw
with Pineapple and Chili    White Cabbage,Oil,Pineapples, Carrots,
Sugar,Eggs,Yogurt,
Vinegar,Mustard,Chili
​* Yoghurt Semolina Crème
with Berries    Yoghurt,Milk,Semolina,Berries,
Sugar,Corn Starch,Vanilla
​* Orange Trifle
with Cointreau      Curd,Yoghurt,Oranges,Ladyfingers,
Cointreau,Sugar
​* Mixed
Beetroot Salad    Beetroot,Sweet Corn,Peas,Boiled Eggs,
Walnut Oil,Apple Vinegar,Garlic,
Capers,Lemon Juice,Sugar,Parsley
​ Saddle of Lamb
with Braised Tomatoes
and Mustard Sauce   Saddle of Lamb,Tomatoes,Milk,
Canola Oil,Mustard,Thyme,Rosemary,
Tomatoes,Garlic,Sugar,Pine Nuts

BLOCK F

​ Lime Sauce    Fish Stock,Cream,Lime,Corn Starch
​ Salmon Filet
Wrapped in Filo Dough
with Parmesan     Salmon Filet,Wheat Flour,Water,
Vegetable Oil,Parmesan,Olive Oil,
Crème Fraîche,Lemon,Guar Gum,
Dextrose,Basil

VEGETABLE 1

​** Peperonata Bell Peppers,Tomatoes,Rosemary,
Thyme,Olive Oil

VEGETABLE 2

​* Spinach   Spinach,Butter,Onions,Nutmeg

VEGETABLE 3

​** Glazed Carrots Carrots,Sugar

SIDE DISH 1

​** Rosemary Potatoes Potatoes,Olive Oil,Rosemary

SIDE DISH 2

​** Tagliatelle  

SIDE DISH 3

​** Wild Rice Mix Brown Rice,Wild Rice