Earth Café: Earth Café Lunch Menu for Tuesday, June 12, 2012

Executive Chef: Alin Gavril
Sous Chef: Rafal Bugajski
Lunch hours: 11:30am - 2:30pm

HEALTH CHALLENGE VEGETARIAN COMPOSED PLATE

 Brown Rice and Barley

 Carrot, Pea and Cauliflower

 Millefoglie of Grilled Vegetables with Tomato Tapenade and Basil Dressing

HEALTH CHALLENGE "NON" VEGETARIAN COMPOSED PLATE

 Brown Rice and Barley

 Carrot, Pea and Cauliflower

 Steamed Mussels in Green Thai Curry Sauce with Lime Leaves and Eggplant

MENU THEME

 Canapes Day

TODAY'S MENU

** Carrot, Pea and Cauliflower

Cooking Method: Boiled

** Trio of Quinoa Tabouleh

Onion, Tomato, Cucumber, Cumin and Mixed Herbs

Cooking Method: Boiled

** Millefoglie of Grilled Vegetables with Tomato Tapenade and Basil Dressing

Mixed Vegetables, Olives, Vegan Cheese and Garlic

Cooking Method: Grilled

 Steamed Mussels in Green Thai Curry Sauce with Lime Leaves and Eggplant

Garlic, Onion, Ginger and Coconut

 Peri-Peri Pollo Caesar with a Garlic, Chilli & Lemon Sauce ( Chicken)

Garlic, Chilli, Lemon, Mixed Herbs, Croutons, Bacon, Lettuce, Paprika and Cheddar Cheese

Cooking Method: Grilled

* Onion Tarte Tatin with Blue Cheese Mousse and Balsamic Reduction

Puff Pastry, Egg, Brown Sugar, Cream, Balsamic, Parmesan, Pine Kernels and Mixed Herbs

Cooking Method: Baked

CHEF'S SPECIAL

** Brown Rice and Barley

 Boiled Chicken

ON THE SIDE

** Vegetable Platter

SERVED WITH GREEN PESTO, TOMATO SALSA AND LEMON VEGAN YOGURT(SOY) ON THE SIDE

SUSHI

[R] Fresh Salmon and Asparagus Maki

* Tempura Vegetables Sakamaki with Sesame Seeds

 Sea Food Futomaki with Avocado, Baby Corn, Cucumber and Mangetout

Sweet Chilli and Smoked Salmon

[R] Fresh Tuna Hoso Maki with Sesame Seeds

** Green Bean Hoso Maki

 Eel Sushi Balls

TOSSED SALADS

** Vegan Red Cheddar Cheese

* Creamy Cranberry Cheese

* Milleens Cheese

 Smoked Mackerel

 Sea Trout

 Chicken

 Pork

SALAD DRESSINGS

** Balsamic Vinegar

** Olive Oil

** Balsamic and Olive Oil

** Chilli Soy Dressing with Sesame Seeds

Garlic, Chilli, Sweet Chilli and Sesame

* Ranch Dressing

Mayonnaise, Garlic, Spring Onion and Chives

SOUP

** Slow Cooked Roasted Pepper and Tomato Soup with Cous Cous and Provencal Herbs

Carrot and Veg Stock

 Garlic Flavor Cream of Potato with Roasted Chicken and Fennel

Nutmeg, Parmesan, Cream and Carrot

DESSERT

* Honey Comb Charlotte

DESSERT SPECIAL

* Homemade Vanilla and Chocolate Biscuit

Flour, Butter, Egg, Sugar and Cocoa Powder

Cooking Method: Baked

* Homemade Vanilla Biscuits with Berry Jam

Flour, Butter, Egg and Sugar

Cooking Method: Baked

* Chiacchiere

Flour, Egg, Alcohol, Butter and Sugar SERVED WITH CHOCOLATE SAUCE ON THE SIDE

Cooking Method: DEEP FRIED

COMPOTE

** Strawberry Compote

DRINK OF THE DAY

** Capple Kiwi

Carrot, Apple and Kiwi

NEXT DAY MENU

 BBQ Day