Daily Lunch Specials
Date: 1 Jan 1970 | Venue:
Monday |
| A different buffet selection from the chef each week | ||
September 12 |
The Tastes of Germany | |
| Appetizers & Soup: | ||
| Smoked Trout, Eel and Mackerel with Condiments | ||
| Black Forest Ham and Smoked Turkey | ||
| Cervelat Sausage, Cheese & Radish Salad with Mustard Dressing | ||
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German Potato Salad | |
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Mixed Garden Greens with Dressings | |
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Beetroot with Chopped Onions | |
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Green Pea Soup with Croutons | |
| From the Chafing Dish: | ||
| Braised Lamb with Red Wine Sauce | ||
| Frankfurters and Rippli with Sauerkraut | ||
| Pan-fried Trout Fillet with Cashew Butter | ||
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Spätzle in Butter | |
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Braised Mixed Vegetables baked with Horseradish Cream | |
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Braised Red Cabbage | |
| Carving Station: | ||
| Roasted Corned Pork Knuckle | ||
| Broiled Nürnberger and Thüringer Sausages | ||
| Breads: | ||
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Dark Rye, Famer’s Bread | |
| Desserts: | ||
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Baked Apple Strudel with Vanilla Sauce | |
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Black Forest Cake | |
– Lacto-ovo Vegetarian – Vegan  – Gluten-Free Dish  – Contains Alcohol |
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Tuesday, September 13 |
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| The day’s special from the Carving Board, with Soup of the Day & Dessert | ||
Wednesday, September 14 |
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| Selection of Cold Cuts with Salad Bar, Soup of the Day & Dessert | ||
Thursday, September 15 |
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| Roast Striploin of Beef with Soup of the Day & Dessert | ||
Friday, September 16 |
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| Public Holiday – The Day Following the Chinese Mid-Autumn Festival | ||
| Chinese menu available upon request 如有需要,請向侍應索取中菜餐牌 |
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