Beruflich Dokumente
Kultur Dokumente
Asian Night
TUESDAY
Salad Bar
Mixed Greens
Variety of farm-fresh lettuces
Gado Gado
New potatoes, cauliflower, carrot, green beans, zucchini, bean sprouts and hardboiled egg in gado gado dressing of peanut, garlic, chili, soy, sugar and lime
Tropical Fruit
Papaya, watermelon, pineapple and cantaloupe
Dressings
Thousand Island, Ranch, Caesar and French
Madras Chicken
Braised at a low temperature with garam masala, cardamom, curry, red chilies, mustard seeds, cumin, onion, tomato and lime juice.
Mixted Yakimeshi
Fried rice with vegetables, shrimp, beef, chicken, soy sauce and sesame oil.
De la Estacin a la minut
Sushi Bar
Salmon, shrimp, eel, tuna, and fresh or fried vegetables
Main Courses
TUESDAY
Glazed Salmon
Seared on the grill with liquid smoke and cooked in the oven with mango sauce. Garnished with warm Asian mushrooms, baby spinach, bamboo shoots and red chilies
Shrimp Tempura
Dipped in tempura batter, fried and served with a fresh salad of shredded carrot, jicama and chinese cabbage with oyster plum sauce, rice vinegar and mustard.
Teriyaki Chicken
Chicken breast marinated in spices, seared on grill, and slowly baked, served over steamed rice and sauted vegetables in teriyaki sauce.
Roasted Duck
Marinated in ginger and lemongrass and oven-roasted, served with tamarind sauce, mango chutney and fried potato croquette.
Lamb Meatballs
Spiced with masala, mint, onion and garlic, served with tzatziki sauce, stewed tomatoes, roasted eggplant and lemon.
Bok Choy
Stirfried with red cabbage, onion, ginger, garlic, cardamom, cashews, sesame oil, raw sugar and soy sauce.
Desserts
MONDAY
Litchi Tart
Tangerine Pie
Ginger Madeleines
Chocolate Cake
Cheesecake
Caramelized Flan
Cherry Cobbler
Bon Apptit