Executive Chef: Alin Gavril
Lunch hours: 11:30am - 2:30pm
Lunch hours: 11:30am - 2:30pm
SOUPS:
**Roast Mushroom with Tofu and Barley Soup
Onion, Vegetable Stock and Parsley
*Cream of Cauliflower Mixed Vegetable Soup
Black Olives, Cheddar Cheese, Vegetable Stock and Garlic
Spicy Roast Mince Beef with Vegetable and Egg Noddle
Onion, Garlic, Celery, Parsley, Carrot and Beef Stock
SALAD BAR:
*Mozzarella
*Provola
Chicken with Sun Dried Tomato Pesto
Homemade Beef with Cheddar
Seafood with Garlic and Parsley
Salmon with Herbs
COMPOSED SALADS:
*Coleslaw
Mayonnaise and Carrot
*Potato Salad
Mayonnaise
Tuna and Sweet Corn
Mayonnaise
Curried Pasta with Bacon and Butternut Squash
Red Onion, Chives, Parsley, Salt, Pepper, Mayonnaise with Curry and Red Pepper
Brown Rice, Panga and Broccoli Salad with Cherry Tomato, Black Olives and Balsamic Dressing
Parsley, Black Olives, Spring Onion and Lemon Juice
**Sushine Salad
Pineapple, Iceberg Lettuce, Baby Corn, Yellow Pepper, Celery, Raisin, Walnut, Olive Oil and Lemon Juice
Goat's Cheese with Fenugreek Seeds, Mushroom, Asparagus and Peas
Artichokes, Red Onion, Lettuce, Asparagus and Pea with Olive Oil
SANDWICH BAR:
**Tomato and Bean Sprout with Fresh Basil and Sun Dried Tomato Pesto
Olive Oil, Garlic and Lettuce in Brown Bread
*Rainbow Crunchy Pepper with Mushroom and Mozzarella
Lettuce and Onion in Olive Focaccia
Twisted Tuna with Egg, Mustard and Mayonnaise Sauce
Tuna, Smoked Paprika, Lettuce and Lemon Juice in White Bread
Spicy Chicken with Gherkin and Pine Nuts
Spring Onion, Butter, Lettuce and Pine Nuts in Bap
DESSERT:
*Black Forest Gateaux
**Fruit Platter
**Fruit Salad