WEEKLY MENU NOVEMBER 28, 2016
SERVED IN INDIVIDUAL LUNCHBOX OR BUFFET STYLE
LUNCH A
Crunchy vegetables and curry diping sauce
Or one selection of the salads of the Lunch B
Pesto and parmesan palmier
Bretzel baguette with fresh salmon, avocado, cucumber and dill
Mini berbère with grilled courgette and Feta
Gruyere cheese and fresh grapes
Chef choice’s dessert
15.95 $ per person
LUNCH B
Bacon and Emmenthal fondue quichette
Medaillon of poached salmon, avocado, cucumber and dill
Tortilla with houmous, carrot confit and Haloumi
Beets salad with Granny Smith apple and walnuts
Sweet potatoe salad with raisins, edamame and coriander
Spinach salad with dried fruits and Xeres vinaigrette
(choice of 2 salads)
Gruyere cheese, olive bread and fresh grapes
Chef choice’s dessert
19.95 $ per person