BOX 7 MEALS (S3)

WEEK 3
Starters of the week :
3 - 5E LEBANESE TABBOULEH, TOMATOES AND FRESH HERBS
3 - 7E WHITE CABBAGE SALAD / WAKAME / WASABI DRESSING / HORSERADISH / HERBS
3 - 9E 3 BEANS SALAD / SUN-DRIED TOMATOES / CARROTS / LEMON / GREEN HERBS
3 - 4E SPINACH VELOUTE / PEAS
3 - 10E TOMATO SOUP / FENNEL
3 - 13E BLACK RICE SALAD / CHICKPEAS / MISO / WASABI / CORIANDER
3 - 14E PEAS / MINT VELOUTE

The dishes of the week :
3 - 11P HAKE FILLET WITH SPICES, LEMON LEAF SAUCE, SAUTÉED MUSHROOMS AND CHARD WITH ONIONS, CARROT PUREE WITH RAS EL HANOUT
3 - 14P SHEPHERD'S PIE (100% MINCED POULTRY, SPINACH, TOMATOES, ...)
3 - 9P SCAMPI, PEPPER AND BASIL SAUCE, EGGPLANTS AND ONIONS, RICE WITH LEMON TREE LEAVES
3 - 12P LINGUINE, ZUCCHINI AND CARROT SPAGHETTI, SPINACH SAUCE, PARMESAN
3 - 5P BONELESS HAM, CREAM SAUCE WITH MADAGASCAR GREEN PEPPER, GRILLED ERYNGII MUSHROOMS WITH FLAT-LEAF PARSLEY, MASHED POTATOES
3 - 7P LIEGOISE SALAD (CHICKEN, GREEN BEANS, BINTJES, BACON, RED ONIONS)
3 - 3P CHICKEN SUPRÊME WITH SWEET PEPPERS AND STRACCIATELLA, ROASTED SPINACH AND ONIONS, RADIATORI WITH FRESH HERBS