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 | ||
German Potato Salad | ||
Mixed Garden Greens with Dressings | ||
Beetroot with Chopped Onions | ||
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 | ||
Spätzle in Butter | ||
Braised Mixed Vegetables baked with Horseradish Cream | ||
Braised Red Cabbage | ||
Carving Station: | ||
Roasted Corned Pork Knuckle | ||
Broiled Nürnberger and Thüringer Sausages | ||
Breads: | ||
Dark Rye, Famer’s Bread | ||
Desserts: | ||
Baked Apple Strudel with Vanilla Sauce | ||
Black Forest Cake | ||
– Lacto-ovo Vegetarian – Vegan – Gluten-Free Dish – Contains Alcohol | ||
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 |