Weekly Lunch Menu

Borsch with Veal Grilled Chicken Breast or Pan-Seared Salmon or Lentil & Vegetable Mashed Potatoes or Green Leaf Salad

Chicken Noodle Soup Pork Medallions with Mushrooms or Oven-Baked Seabass Fillet or Chickpea & Spinach Stew Rice or Cucumber & Tomato Salad

Vegetable Soup Beef Meatballs in Tomato Sauce or Grilled Sea Bass or Grilled Tofu Steak Quinoa or Mixed Leaf Salad

Soup with Meat and Rice Chicken Shnitsel or Fried Fish or Vegetable Curry Couscous or Beetroot Salad

Soup with Meat and Rice Chicken Shnitsel or Fried Fish or Vegetable Curry Couscous or Beetroot Salad

Slow-Roasted Tomato & Sweet Basil Velouté Free-Range Chicken Supreme with Thyme Jus / or Atlantic Salmon Fillet with Lemon Beurre Blanc / or Golden Lentil & Herb Cakes Truffle Mashed Potatoes Baby Leaf Salad with Citrus Vinaigrette

Traditional Chicken Consommé with Fine Noodles Herb-Crusted Pork Cutlet with Apple Glaze / or Pan-Seared Cod with White Wine Sauce / or Chickpea, Spinach & Coconut Stew Basmati Rice Pilaf with Fresh Herbs Heirloom Tomato & Cucumber Salad

Wild Mushroom Cappuccino with Truffle Foam Slow-Braised Angus Beef Meatballs in Tomato Ragù / or Chargrilled Mediterranean Sea Bass / or Miso-Glazed Tofu Steak Red Quinoa with Roasted Vegetables Mesclun Salad with Aged Balsamic

Roasted Pumpkin & Ginger Bisque Braised Beef Short Ribs in Natural Jus / or Oven-Baked Trout with Almond Butter / or Fragrant Vegetable & Coconut Curry Pearl Couscous with Herbs Roasted Beetroot Salad with Goat Cheese & Walnuts

Italian Minestrone with Basil Pesto Crispy Chicken Thigh with Herb Jus / or Sesame-Crusted Tuna Steak / or Crispy Chickpea Falafel with Tahini Sauce Grilled Seasonal Vegetables Greek Salad with Kalamata Olives