Key to Menu Labeling
* = Vegetarian (may contain dairy, eggs, or honey) | ** = Vegan (no animal products)
R = Raw (ingredients have not been heated above 118 degrees) | R* = Raw & Vegetarian | R** = Raw & Vegan | Guides: Color Coding and Symbols

Fusion Café Lunch Menu for Thursday, March 22, 2012




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

TODAY'S GOOGLE FOODLES

​ Corn
The Average Ear of Corn Has 800 Kernels, Arranged in 16 Rows. Nutrition Benefits - Low Fat; Saturated Fat Free; Sodium Free; Cholesterol Free; Good Source of Vitamin C.

HEALTH CHALLENGE VEGETARIAN COMPOSED PLATE

​ Corn on the Cob with Roasted Pepper
​ Sugar Snaps
​ Pinto Bean Stuffed Peppers Topped with Avocado Salsa

HEALTH CHALLENGE "NON" VEGETARIAN COMPOSED PLATE

​ Braised York Cabbage
​ Spelt Pasta with Mushroom Crudaiola
​ Organic Escalope of Chicken with Apricot Sauce

TODAY'S STATION

​ PERU

ETHNICA

​** Corn on the Cob with Roasted Pepper
Cooking Method: Roasted

​** Peas
Cooking Method: Boiled

​** Pinto Bean Stuffed Peppers Topped with Avocado Salsa
Tomato, Onion, Garlic, Parsley, Tomato Sauce and Mixed Herbs
Cooking Method: Roasted

​ Mariscos Con Salsa De Ajo [allergen:alcohol] [allergen:milk] [allergen:shellfish] [allergen:spicy] [allergen:wheat] 
Prawns, Butter, Chilli, Peppers, Cream, White Wine and Breadcrumbs
Cooking Method: Simmered

​** Rooster and Sweet Potato Duo of Jalapeno [allergen:spicy] 
Oil
Cooking Method: Oven Baked

​ Grilled Pork Neck [allergen:pork] 
SERVED WITH SARZA CRIOLLA AND PAPRIKA CHEESE STUFFING ON THE SIDE

YOUR CHOICE

​** Sugar Snaps
Cooking Method: Boiled

​** Braised York Cabbage [allergen:alcohol] 
Onion, White Wine and Vinegar
Cooking Method: Boiled

​* White Spinach Frittata Topped with Sundried Tomato Pesto [allergen:egg] 
Egg White, Spinach, Peas, Parsley, Basil and Oregano
Cooking Method: Baked

​ Organic Escalope of Chicken with Apricot Sauce
Cooking Method: Grilled

​* Potato Lyonnaise [allergen:milk] 
Onion, Butter and Parsley
Cooking Method: Fried

​ Roasted Rib of Beef with Gravy and Yorkshire Pudding [allergen:alcohol] [allergen:egg] [allergen:milk] [allergen:wheat] 
Carrot, Onion, Tomato, Garlic, Red Wine, Bay Leaves, Sage, Thyme, Beef Juice and Cornflour

CHEFS RECOMMENDED HEALTHY OPTION

​** Spelt Pasta with Mushroom Crudaiola
Garlic, Lemon, Parsley and Basil
Cooking Method: Boiled

​ Steamed Turkey

​ Mussels [allergen:shellfish] 

SOUP

​* Cauliflower Soup [allergen:milk] 
Onion, Garlic, Potato, Cream and Veg Stock

SPECIAL SALADS

​** Butternut Squash, Sweet Corn, Leek, Chives, Mustard Leaves, Chinese Lettuce, Radicchio Lettuce and Olive Oil

​** Courgette, Aubergine, Fava Beans, Sunflower Seeds, Sundried Tomato and Rocket

​* Caprese Salad [allergen:milk] 
Tomato, Mozzarella, Basil and Olive Oil

​ Pasta, Chicken, Peas, Red Pepper, Basil, Parsley and Pesto [allergen:wheat] 

SALAD DRESSINGS

​** Jalapeno Pepper and Balsamic Dressing [allergen:alcohol] [allergen:spicy] 
Mustard

​** Sundried Tomato and Mustard Dressing [allergen:alcohol] 

​ Dill and Sour Cream Dressing [allergen:fish] [allergen:milk] [allergen:soy] [allergen:wheat] 
Lemon Juice and Worcestershire Sauce

DESSERT

​* Raspberry Cheesecake [allergen:egg] [allergen:milk] [allergen:wheat] 

NEXT DAY MENU

​ GREECE
at 10:48