Fusion Café: Fusion Café Lunch Menu for Tuesday, January 10, 2012

Executive Chef: Dave Corcoran
Sous Chef: Roberto Rampone
Lunch hours: 11:30pm - 14:30pm

TODAY'S MESSAGE

Fusion Cafe Will Be Offering Hot Breakfast on Wednesday Morning's 8:00 - 9:30, Please Enjoy.

TODAY'S GOOGLE FOODLES

Peaches

Peaches Are Native to , but Are Now Widely Cultivated in Regions That Have Cool Climates. They Were Introduced to America in the Sixteenth Century by Spanish Explorers. Peaches Are Not Only a Luscious, Delicious Type of Fruit, but Also Offer a Number of Health Benefits as Well - Anti-carcinogenic, Anti-parasitic, Laxative, Eye Health, Diuretic, the List Goes on!

HEALTH CHALLENGE VEGETARIAN COMPOSED PLATE

**Wholegrain Rice a Grega

**Vegetable Fruit and Nut Tagine

**Shredded Savoy Cabbage

HEALTH CHALLENGE "NON" VEGETARIAN COMPOSED PLATE

**Wholegrain Rice a Grega

**Green Beans

Bacalhau Ao Forno

TODAY'S STATION

BRAZIL

ETHNICA

**Bahia Potato

Onion, Peppers, Paprika and Parsley. Cooking Method: Baked

*Cheese and Chilli Empanada

Pastry and Egg. Cooking Method: Baked

**Trio of Pepper

Cooking Method: Roast

**Green Beans

Cooking Method: Steamed

Bacalhau Ao Forno

Cod, Tomato, Olives, Olive Oil and Garlic. Cooking Method: Baked

Feijoada

Black Beans, Chorizo Sausage, Onion and Bay Leaves. Cooking Method: Stewed

**Wholegrain Rice a Grega

Carrot, Sweet Corn and Raisins

YOUR CHOICE

*Creamed Potato with Browned Onion

Cream and Butter. Cooking Method: Poached in Sauce

**Vegetable Fruit and Nut Tagine

Tomato, Almonds, Dates, Prunes, Paprika, Cumin and Saffron. Cooking Method: Boiled

**Gnocchi Boscaiola

Wild Mushrooms, Tomato, Onion, Thyme and Parsley. Cooking Method: Boiled

*Honey Glazed Root Vegetables

Carrot, Parsnips and Mixed Herbs. Cooking Method: Roast

**Shredded Savoy Cabbage

Cooking Method: Boiled

Spinach and Sun Dried Tomato Stuffed Chicken Fillet with Pesto Duo

Basil, Almonds, Breadcrumbs, Olive Oil, Parmesan and Garlic. Cooking Method: Baked

Traditional Corned Beef

Cooking Method: Boiled. SERVED WITH PARSLEY SAUCE ON THE SIDE (Dairy)

SOUP

*Potato and Sweet Corn Soup

Onion, Carrot, Celery, Onion, Cream and Vegetable Stock

SPECIAL SALADS

**Mexican Salad

Red Kidney Beans, Tomato, Sweet Corn, Peppers and Coriander

Broccoli, Sugar Snaps, Feta Cheese, Cocktail Sausage, Black Olives and Sun Dried Tomato Pesto

*Potato, Light Mayonnaise and Spring Onion

**Rice, Grapes, Peach, Carrot , Parsley and Lemon Dressing

SALAD DRESSINGS

**Caper Dressing

Mustard and Vinegar

*Caesar Dressing

Mayonnaise, Vinegar and Garlic

**Raspberry Vinaigrette

Mustard

DESSERT

*Black Forest Gateau

NEXT DAY MENU

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