BOX 7 MEALS (S3)
WEEK 3
Starters of the week :
3 - 3E QUINOA SALAD WITH RAISINS / CHERRY TOMATOES / CARROTS / GREEN HERBS
3 - 4E CHERVIL SOUP / DICED CARROTS
3 - 12E SPINACH SOUP / COCONUT MILK / POUTRY MEATBALLS
3 - 14E CHICORY VELOUTE
3 - 7E SEASONAL VEGETABLE TABBOULEH (PARSNIP, PUMPKIN, ONIONS) / GINGER / GREEN HERBS
3 - 8E VELOUTE OF CAULIFLOWER / LEEKS
3 - 11E 3 BEANS SALAD / SUN-DRIED TOMATOES / CARROTS / LEMON / GREEN HERBS
The dishes of the week :
3 -13P LAMB ROGAN JOSH, BAKED CHICKPEAS AND PUMPKIN, HERB COUSCOUS
3 - 7P GRATINED ENDIVE, MASHED POTATOES
3 - 9P SCAMPI, LEMON LEAF SAUCE, LINGUINE, CARROT AND ZUCCHINI SPAGHETTI
3 - 10P CHICKEN SUPREME WITH TOMATOES AND STRACCIATELLA, BAKED ZUCCHINI AND ONIONS, ORECCHIETTE WITH BASIL OIL
3 - 1P SEA BREAM FILLET IN HERB CRUST, BRAISED TOMATO, ONION AND BAKED CELERIAC, SPICED BLACK RICE
3 - 14P VOL-AU-VENT, LEEKS AND EDAMAME WITH GRILLED ONIONS, MASHED POTATOES
3 - 12P LINGUINE IN BIANCO, BRAISED ENDIVE WITH SHALLOT, ROQUEFORT AND PARMESAN CRUMBLE
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