Freihafen Café Lunch Menu for Tuesday, February 19, 2013

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

BLOCK A

​ Rosemary Sauce Poultry Stock,Rosemary,Corn Starch
​ Braised Chicken Legs
with Fennel and Lemon Chicken Legs,Fennel,Lemon,
Rosmeray,Chili,Canola Oil

BLOCK H

​** Sweet Potato Soup
with Coconut   Vegetable Stock,Sweet Potatoes,
Coconut Milk,Onions,Ginger,
Garlic,Corn Starch

BLOCK V

​* Mangelwurzel Raisin Casserole
with Almond Crust     Mangelwurzel,Carrots,Potatoes,
Raisins,Milk,Cream,Corn Starch,
Egg White,Almonds
​* Fig and Mustard Dip   Curd,Yoghurt,Figs,Mustard
​** Curry Pineapple Patties    Tofu,Basmati Rice,Pineapples,
Carrots,Onions,Sesame,Apple Vinegar,
Vegetable Stock,Brown Sugar,Sunflower Oil,
Peperoni,Tomatoes,Spices

BLOCK K

​* Yoghurt Dressing   Yoghurt,Canola Oil,Vinegar,Mustard,Lemon,Garlic,Sugar
​* Yoghurt Vanilla Sauce   Yoghurt,Vanilla,Agave Syrup
​** Potato Salad
with Chives Potatoes,Onions,Vegetable Oil,
Mustard,Vinegar,Spices,Herbs,
Corn Starch,Chives
​* Curd Semolina Casserole
with Sour Cherries     Curd,Eggs,Semolina,Sour Cream,
Sugar,Butter,Lemon,
Sour Cherries
​** Red Berry Compote Mixed Berries,Sugar,Corn Starch
​ Elsässer Flammkuchen
with Braised Tomatoes      Wheat Flour,Curd,Crème Fraiche,
Corn Starch,Sunflower Oil,
Bacon,Onions,Tomatoes,
Olive Oil,Sugar
​** Savoy Salad Savoy,Tomatoes,Red Onions,Vinegar,
Canola Oil,Lemon Juice,Sugar,
Spring Onions

BLOCK F

​ Tilapia Filet
with Pine Nut Crust     Tilapia Filet,Crème Fraiche,Pine Nuts,
Parmesan,Bell Pepper,Herbs,
Vegetable Oil,Sugar,Spices,
Onions,Garlic,Lemon
​ White Wine Sauce     Fish Stock, Cream
White Wine, Corn Starch

VEGETABLE 1

​** Tomatoes with Mango Tomatoes,Mango,Olive Oil,
Sugar,Chili

VEGETABLE 2

​* Spinach   Spinach,Onions,Nutmeg,Butter

VEGETABLE 3

​** Fried Zucchini Zucchini,Canola Oil

SIDE DISH 1

​** Chili Rice   Long Grain Rice, Chili

SIDE DISH 2

​** Colorful Pasta   Wheat Flour

SIDE DISH 3

​** Bulgur