BOX 7 MEALS (S3)
WEEK 3
Starters of the week :
3 - 2E VELOUTE WITH CARROTS / COCONUT MILK
3 - 8E VELOUTE OF CAULIFLOWER / SWEET CURRY
3 - 12E WHITE ASPARAGUS VELOUTE
3 - 1E CELERIAC SALAD, WHITE CABBAGE, CARROT, RED ONION AND GRILLED CORN, YOGHURT VINAIGRETTE
3 - 3E BLACK LENTILS SALAD / FETA / EDAMAME / ALMONDS
3 - 10E TOMATO SOUP / FENNEL
3 - 4E SPINACH VELOUTE / PEAS
The dishes of the week :
3 - 8P BREADED TURKEY ESCALOPE WITH TOMATO SAUCE, PARMESAN, ZUCCHINA EN PEPPERS, SEMOLINA WITH GREEN HERBS
3 - 1P SEA BREAM FILLET IN HERB CRUST, ROASTED CHERRY TOMATOES AND ONIONS, ORZO WITH FRESH BASIL OIL
3 - 5P BONELESS HAM, CREAM SAUCE WITH MADAGASCAR GREEN PEPPER, GRILLED ERYNGII MUSHROOMS WITH FLAT-LEAF PARSLEY, MASHED POTATOES
3 - 10P MEATLOAF WITH COOKINJUICES, CAULIFLOWER WITH TURMERIC, POTATO WEDGES WITH BAY LEAF AND CORIANDER OIL
3 - 3P CHICKEN SUPRÊME WITH SWEET PEPPERS AND STRACCIATELLA, ROASTED SPINACH AND ONIONS, RADIATORI WITH FRESH HERBS
3 - 4P STUFFED POULTRY ROLLS, ONION BROWN SAUCE, APPLE AND RHUBARB COMPOTE, HERB GARDEN COUSCOUS
3 - 6P GRILLED SALMON STEAK WITH LEMON, WHITE WINE AND VEGETABLE SAUCE, GREEN BEANS AND EDAMAME WITH SHALLOTS, ASPARAGUS AND GREEN PEA RISOTTO
Write your review
You must be logged in to post a review.