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Lunch Club Week 1

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Lunch Club Week 1 Express business lunch, 9.3. – 13.3.09 Monday, 9.3.09 First courses Czech tripe soup with paprika or Chicken consommé with stuffed pancake roulade or Shopsky salad – mixed salad with crumbled feta cheese Second courses Cmunda – potato pancake with smoked pork confit and white cabbage salad or Rib eye steak Znojmo style with pickled cucumber gravy and Carlsbad style dumplings or Baked eggplant on tomato confit, gratinated with smoked Edam cheese Desserts Ricotta cream tartelette with sour cherry compote or Viennese apple strudel with vanilla sauce Tuesday, 10.03.09 First courses Kulajda – Czech sweet and sour mushroom and potato soup with poached egg dill or Beef consommé with vegetable julienne or Caesar salad Second courses Szegedin style pork – braised suckling pig belly and neck, served with Bohemian dumplings or Grilled butterfish Portuguese style With sautéed potatoes, garlic, sweet peppers, onions, parsley and olives or Risotto with oyster mushrooms, champignons and arugula Desserts Lemon meringue tarte or Czech pancakes with curd filling with berry sauce Wednesday, 11.3.09 First courses Czech lentil soup with bacon or Chicken broth with semolina dumplings or Caprese salad with balsamico honey Second courses Mixed Duck plate- roasted leg, grilled breast and potato dumplings filled with duck confit served with braised red cabbage or Vietnamese beef pho with noodles and hoi sin sauce or Spinach pancakes with mushroom filling and cheese sauce Desserts Black forest brownie with whipped cream or Crème Brûlée Thursday, 12.3.09 First courses Borsch or Beef consommé with pasta drops or Mezzeh plate with hummus, baba ghanoush and tabbouleh Second courses Zelny zavitek – cabbage leafs with minced meat filling with mashed potatoes or Grilled chicken breast piri piri served with creamy polenta and small mixed salad or Swiss spinach spaetzle with Gruyere cheese Desserts Laskonky – Czech meringue biscuits with walnut cream filling or Tiramisu Friday, 13.3.09 First courses Traditional goulash soup or Minestrone or Greek salad Second courses Boiled Viennese beef rump with rösti potatoes and three traditional sauces or Pan-fried fillet of pangasius with café de Paris butter sautéed seasonal vegetables or Czech “Semlbaba” – baked apple bread and butter pudding Desserts Cheese plate or Chocolate mousse mille feuille Express Business Lunch, 16 – 20.3.09 Monday, 16.3.09 First courses Czech cabbage soup with smoked paprika sausage or French onion soup with Gruyere cheese crouton or Beetroot carpaccio with ricotta and arugula Second courses Braised rib eye “svickova” with creamy vegetable sauce with Bohemian dumplings or Roasted turkey breast with mixed nut stuffing and roasted thyme potatoes or Stir fried Thai noodles with vegetables and red curry sauce Desserts Hot chocolate pudding with chocolate sauce or Grand Marnier parfait with fruit salad Tuesday, 17.3.09 First courses Czech potato soup or Chicken broth with ricotta tortellini or Pickled herring with a salad of apples, onion and sour cream Second courses Šunkofleky - Czech gratinated ham pasta served with green salad or Fish tempura with sweet&sour vegetables and basmati rice or Radicchio risotto with fresh spinach salad Desserts Swiss caramelized cream with red fruit sauce or Sacher cake Wednesday, 18.3.09 First courses Cauliflower foam soup with basil oil or Beef consommé with meat strudel or Smoked mackerel tartare with toast Second courses Beef goulash with Grandma’s potato dumplings or Roasted chicken breast in Provencal herb crust on grilled Mediterranean vegetables or Kuba – barley and porcini mushroom gratin with mixed salad Desserts Czech curd pancakes with raisins or Rice pudding with raspberry tartare Thursday, 19.3.09 First courses Portuguese caldo verde or Freiburger beef marmite or Arugula salad with half dried tomatoes and Parmesan Second courses Halušky – Slovakian potato spaetzle with crispy fried bacon, brinza cheese and small mixed salad or Victoria bass “Moqueca” stewed in a Bahian sweet pepper and coconut sauce, served with steamed rice or Strangula Preti spinach and curd gnocchi on tomato ragout Desserts Cheesecake with strawberry sauce or Poppy seed and dried apricot strudel Friday, 20.3.09 First courses Chicken velouté with peas or Miso soup with tofu and spring onions or Mixed antipasti – marinated vegetables, smoked ham and mozzarella Second courses Braised beef roulade with carrot, pickled cucumber and ham filling with mashed potatoes or Thai chicken curry with jasmin rice or Eggplant Parmiggiana Baked eggplant with tomato ragout and Parmesan crust Desserts Swiss apple crumble cake or Floating island with vanilla sauce and stewed red fruits .
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