LUNCH A

TAGLIATELLE PASTA WITH       Gluten,

SUNDRIED CHERRY TOMATOES,
BASIL & PARMESAN (V, GFR, NF)
Tagliatelle
dairy
tagliatelle al dente   Boil the hot salted water, add the tagliatelle,  
Cooked al dente, Removed from the water. Put
into a colander and add olive oil and mix, spread
into a tray until cool down.

Crumble as per recipe   Grated parmesan 1 kg, Flour 1Kg, Fresh Butter  
1Kg, Marjoram .5Oz, bake into oven add
160Temp.C for 20Min.Cooll down & Crumble.

Sauce tagliatelle-olive oil-parmesan-HM sun   Take a frying pan ,Sautee the noodles with  
Sauce dried tomatoes-fresh basil-parmesan parmesan cheese and Hm sun dried tomatoes,
cheese-crumble fresh chopped basil and crumble
Tomato sauce on the bottom of the Recipe same sauce as per Meat Balls
Plate
 LUNCH A

BAKED GOAT CHEESE & MEATBALLS     Dairy,

WITH TOMATO SAUCE gluten,
  garlic
goat cheese goat cheese   Make a goat cheese ball, roll in chopped parsley and  
keep aside.
Tomato Sauce mutti tomato concasse o Pomodoro-salt-pepper-   Mix all ingredients and boil for 1 hr.  
onion powder-oregano-marjoram-basil-olive oil

meatballs turkey-beef-mascarpone cheese-celery sticks-  
bread-milk-eggs-parmesan cheese-salt-pepper-
garlic-onions
soak the bread in milk until soft, remove the milk and  
add to the mixture, Minced Grind turkey and beef, Mix
with mascarpone cheese, celery sticks bruinoise and
soaked bread, parmesan cheese, garlic and Sautee
onions, salt and pepper , marjoram, Mix gently and form
into meatballs
Roll into flour, egg and panko, Deep fried and finish in
the oven

crust panko-flour-egg   crumble per recipe  

Crumble Grated parmesan 1 kg, Flour 1Kg, Fresh Butter      
1Kg, Marjoram .5Oz, bake into oven add
160Temp.C for 20Min.Cooll down & Crumble.
 LUNCH A

LAMB CASSEROLE, CARAMELIZED        

GARLIC & SPRING VEGETABLES (NF)

lamb lamb leg large cubes-olive oil-spring   Cooked the lamb in the oven mix with olive oil,  
onions-fresh basil-ketchup-tomato hopped spring onions, Fresh basil-ketchup,
concasse-cherry tomato Tomato concasse and cherry tomato cut in half
seasoned with sugar and salt at 120'C for 2 hrs.

marinate marjoram-garlic-parsley-paprika-olive oil-      

salt pepper/ grilled

caramelized garlic garlic gloves-milk   garlic poach in milk for 2 minutes and removed  
and sauté in olive oil until golden brown and
put on top as garnish

sauce lamb gravy reduced into glace      

garnish root vegetables-carrots-parsnips-potato   blanch all ingredients and sauté in butter and  
roasted-French beans garnish on top of the plate
 LUNCH A

FISH AND SEAFOOD PIE WITH A        

FRESH GARDEN SALAD

fish stock as per recipe      

sauce mushroom-egg yolk-mussels-shrimps-cream-      

fish stock-parsley

crust bread croutons-parmesan cheese-gruyere      

cheese-parsley-butter-salt-pepper

mashed potato baked potato-cream-salt-pepper-nutmeg    mix the crumble and the crust together and  
crust bread croutons-parmesan cheese-gruyere sprinkle on top
Crumble cheese-parsley-butter-salt-pepper
Grated parmesan 1 kg - Flour 1Kg, Fresh
Butter 1Kg, Marjoram - .5Oz, bake into oven
add 160Temp.C for 20Min.
Cool down & Crumble.
 LUNCH A

ROASTED ROSEMARY VEAL SHANK        

WITH
MUSHROOM MARSALA SAUCE
veal shank
Mushroom Marsala Sauce
whole veal shank-salt-pepper-rosemary-   Roast the veal shank with carrots - onions  
oil and celery sticks -thyme and marjoram
Add in the oven at 140'c for 1 hr and 10
mins,
Removed from the oven and keep aside
warm.
mixed mushrooms-shallots-garlic-   Take the remaining juice and vegetable from  
marsala-chicken jus-salt-pepper the roasting, add masala wine, chicken jus
and simmer for 20 mins and strain the sauce.

potato roast potato-rosemary-oil   Roast potato with rosemay and oil until soft  
and nicely colored.
green beans roasted beans-shallots-butter-panko-   Sautee the shallots until golden brown add  
parsley panko and roasted beans, salt and pepper and
toast.
 LUNCH A

CRISPY CHICKEN & SWISS        

CHEESE BURGER WITH
SMOKED PAPRIKA FRIES

chicken chicken thigh without the skin      

marination sambal olek-rice wine-ginger-soy-   Mix all ingredients, marinate the  
salt-pepper-ketchup chicken thigh without skin quickly

tempura flour-corn-starch-ice sparkling   Dip the chicken into tempura batter  

water-salt and deep-fry.

bun garnish Swiss cheese-saffron aioli-radish-      

cabbage-carrots-kimchi

smoked paprika fries        

LUNCH A
RED WINE-BRAISED BEEF STEW        
WITH POTATO GRATIN (NF)

beef beef chuck-1 piece-veg oil-Spanish onion-brown  
sugar-balsamic vinegar-red wine-corn-starch-water-
salt-pepper-Worstershire sauce
Sautee the beef chuck pieces in veg oil with salt and  
pepper until golden brown-then keep aside-Same oil
add dice Spanish onion, brown sugars Sautee until
caramelized, deglazed with balsamic vinegar add red
wine and further reduce fully. Add the beef cubes with
beef stock,
Simmer until cook.
Thicken the sauce with cornstarch mix with water.
Seasoned with salt and pepper and Worcestershire
sauce,

Potato Dauphinoise diced potato-chicken stock-leeks-celeriac-carrots-      

parmesan cheese-cream-salt-pepper-garlic-nutmeg

glazed brown sugar-balsamic vinegar-red port-chicken jus      

Garnish bottom-mushroom-garlic-shallots-marjoram-   Separately Sautee the garnish, Dice mushroom,  

oregano-parsley & bacon shallots and bacon until golden brown.
LUNCH A

ZUCCHINI CARROTS AND RICOTTA        

CAKE WITH
ARUGULA,TOMATO,MOZZARELLA &
PESTO

zucchini bread 500g zucchini-500g carrots-16 whole      

eggs-880g flour-40g baking powder-
400g olive oil & salt.
filling tomato-mozzarella-pesto-arugula-red      
wine vinegar-parmesan cheese-olive
oil-salt pepper-walnuts

cake egg-flour-baking powder-olive oil-salt-      

ricotta cheese-carrots-walnuts

topping tomato-mozzarella-arugula-walnut      
French fries French fries-parmesan-parsley      
LUNCH
MENU B
LUNCH B

BEEF SPAGHETTI        
BOLOGNESE (GFR, NF)

beef ground beef-veal   Grind the beef and the veal 50/50.  

sauce carrots-celery-marjoram-garlic-   Cut the vegetables into brunoise,Sautee the vegetables  

carrots-onions-beef stock-mutti
tomato sauce
in olive oil add the beef stock with mutti tomato sauce
and simmer for 1hr.
seasoned with marjoram– oregano -basil and pink salt.
Add the mixture of grind beef and veal without
sauteeing,Mix into the sauce and cooked gently for
further 2 hrs.

pasta spaghetti al dente   cooked the pasta al dente.  

garnish parmesan and julienne of basil   Mix all together & sprinkled on top.  
& chopped parsley
 LUNCH B
MACARONI N'CHEESE WITH        
PULLED PORK
marinate pork with pink salt-crushed garlic-   Crush garlic with pink salt and rub into the pork. Leave and covered for 24hrs  
overnight
pork pork shoulder cooked in duck and   Heat the duck fat and pork fat at 95'C add garlic cloves –marjoram -whole white  
pork fat with garlic-marjoram-white onions and black peppercorns,
onion-salt-pepper/slow cooked Add the whole pieces of pork shoulder and cooked until the pork is tender for 12 hrs.
When cooked, remove the pork and pull by hand. Set aside, keep warm.

roux 4pound butter-3pound of flour      

cheese sauce bechamel-3klcheddar cheese-  
3klparmesan cheese-3klgoat cheese 3
Kg Blue cheese & 3 Kg Cheddar
cheese -10Lmilk-nutmeg-salt-30 egg
yolks
Make a béchamel with a roux with butter and flour, cooked the roux for 5mins and set  
aside to cool down. Boil the milk and add to the cold roux at once. Mix well and
Simmer for 1/2 hr.
Remove from the heat, season with nutmeg and salt. Separately grate the cheddar
cheese add the parmesan cheese and goat cheese and add to the béchamel then mix
well. add 30 egg yolks and whisk well.

macaroni macaroni al dente   cooked the pasta al dente.  

Garnish crumble-roasted walnut-crispy bacon   Sprinkled on top.  
Pulled pork Set on a bottom of a dish & macaroni
& cheese on top
LUNCH B
SPINACH, MUSHROOM,        
BAKED PUMPKIN
QUICHE WITH COLESLAW
SALAD
pumpkin pumpkin   roast in the oven until smooth and after cooked , diced.  
filling spinach-mushroom-butter-   Slice the mushroom and spinach . Sautee the mushroom and  
nutmeg-salt-pepper spinach in butter seasoned with nutmeg, salt and pepper..
Remove the excess water and keep aside. Separately for 1 tart
beat 3 whole eggs half liter of milk and 40g of flour, little
nutmeg,.
Add 100g gruyere cheese and mix well. Add the cooked diced
pumpkin and the mixture of mushroom and spinach and keep
aside.

dough same dough as per onion tart   Recipe for the dough 1Kg of flour 20Grams baking powder  
checked with jmz 1pinch of salt 1pound soft butter 2 whole eggs & 1 Cup of
water
Layout the dough into the mold add the filling and baked in
the oven at 160'C for 45mins.
garnish raisin coleslaw and radicchio   Mix raisin coleslaw and radicchio and put on the side of the  
plate for garnish.
LUNCH B

FISH AND CHIPS WITH        

REMOULADE SAUCE (NF)

fish bassa      

batter flour-beer-water-yeast-whole      
eggs-salt

remoulade hard boiled egg-onions-dill      

pickle-parsley-anchovies-
capers-mayonnaise-
horseradish

chips French fries-salt      

LUNCH B
CHICKEN PAD THAI WITH        
BEAN SPROUTS
FRESH CORIANDER AND
SALTED PEANUTS (GFR,
LF)

chicken chicken breast no skin-lemon  
juice-black bean sauce-
tamarind-ginger-garlic-salt-
pepper-soy sauce/ olive oil-
sesame oil-red pepper-red
onions-Chinese cabbage-
bokchoy-shitake mushroom-
scallions-roasted peanut
Cut the chicken into strips. Marinate the chicken with lemon juice, black  
bean sauce –tamarind –ginger –garlic – soy sauce -salt and pepper
instantly. In a wok add 1 tsp of olive oil and half a tsp of sesame oil,
Add 100g of chicken strips, dice red peppers, - julienne red onions and
Sautee until caramelization,
add julienne of Chinese cabbage, dice bok choy,
slice carrots and shitake mushrooms. Add 1/2 cup of Mongolian sauce
and add the rice noodles and simmer garnish with slice scallions and
crush roasted peanut.

pasta rice noodles   Soak in boiling hot water until soft and drain.  

sauce tamarind-pink salt-rice vinegar-   add all ingredients and boil for 1/2 hr  
star anise-garlic-fresh leeks-
fresh ginger-ketchup-soy sauce-
lime juice –water & plum sauce
LUNCH B

GRILLED LAMB CREAM        

CHEESE BURGER WITH
FETA & MINT SALAD
lamb ground lamb shoulder-   Soak the bread in milk. Strain the milk and add the  
oregano-marjoram-feta bread to the ground lamb and add feta cheese & all
cheese-mint-diced soft bread ingredients season with salt and pepper and mix
in milk-salt-pepper gently, form into patty.
feta mint salad feta cheese-mint-ice berg      
lettuce
topping relish-HM sundried tomato-      
cucumber-black& green
olives-basil-salt-pepper
crumbled feta cheese on top of the relish      

spread Greek yogurt-honey /on the      

bread
LUNCH B

TURKEY        
SCHNITZEL,WARM
POTATO AND PEAS
SALAD WITH GRAIN
MUSTARD AND HONEY
DRESSING
turkey 150g slice turkey-salt-pepper-   Bat the turkey escalope in cling film, keep aside, beat the whole  
flour-whole egg-bread crumbs egg season with salt and pepper.
Take the turkey and dip into flour and then on egg and bread
crumb.
Repeat procedure twice ,important thing is,
DO NOT PRESS the bread crumbs into the turkey. Deep fried
the turkey at 180'c until golden brown.

potato salad as per recipe      

LUNCH B

CHILI CONCARNEAU        
ROASTED BELL PEPPER
AND POTATOES PICO DE
GALLO (GF, NF)
beef ground beef-salt-pepper   same method as Bolognese sauce.  
sauce olive oil-chopped onion-chopped chili-      
diced green& red peppers-sliced
chorizo-cumin powder-cacao powder-
paprika powder-chopped garlic-red
wine
sauce 2 roasted piccolo pepper-blended with      
plum-tomato
potato baked potato      
pico de gallo coriander-chili-red onions-tomatoes-      
sour cream
LUNCH B
MUSHROOM,ZUCCHINI        
AND SUN DRIED
TOMATO CANNELLONI
WITH MOZZARELLA AND
PARMESAN CHEESE (V, NF)

As per existing recipe.