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 Tuesday, March 13, 2012




Executive Chef: Dave Corcoran
Sous Chef: Roberto Rampone
Lunch hours: 11:30pm - 13:30pm

TODAY'S GOOGLE FOODLES

​ Spinach
Spinach Was First Cultivated Over 2,000 Years Ago in Iran.Nutrition Benefits - Fat Free; Saturated Fat Free; Cholesterol Free; Low Calorie; High in Dietary Fiber; Excellent Source of Fiber; High in Vitamin A; High in Vitamin C; High in Iron, High in Folate; Good Source of Magnesium.

HEALTH CHALLENGE VEGETARIAN COMPOSED PLATE

​ Brown Rice
​ Pepperonata
​ Tortelloni Casericci Con Radicchio E Amaroni

HEALTH CHALLENGE "NON" VEGETARIAN COMPOSED PLATE

​ Brown Rice
​ Pepperonata
​ Crispy Soy and Balsamic Chicken with Quick Fried Baby Gem Lettuce, Long Stem Broccoli and Baby Carrot

TODAY'S STATION

​ SICILY

ETHNICA

​** Pepperonata
Tomato, Garlic, Capers and Onion
Cooking Method: Simmered

​** Sugar Snaps
Cooking Method: Steamed

​* Tortelloni Casericci Con Radicchio E Amaroni [allergen:egg] [allergen:milk] [allergen:wheat] 
Wholemeal Pasta, Egg and Ricotta
Cooking Method: Boiled

​** Lemon and Garlic Potato
Cooking Method: Roasted

​ Floured and Fried Calamari Rings [allergen:shellfish] [allergen:wheat] 

​** Pasta Alla Norma [allergen:wheat] 
Aubergine, Garlic, Parsley and Oregano
Cooking Method: Boiled

​ Herb, Lemon and Garlic Marinated Leg of Lamb
SERVED WITH TOMATO AND ROSEMARY JUS ON THE SIDE (Lamb Stock, Beef Stock, Flour and Red Wine)
Cooking Method: Roasted

YOUR CHOICE

​** Shredded Spinach
Cooking Method: Steamed

​** Vegetable Medley
Broccoli, Green Beans and Cauliflower
Cooking Method: Steamed

​ Crispy Soy and Balsamic Chicken with Quick Fried Baby Gem Lettuce, Long Stem Broccoli and Baby Carrot [allergen:alcohol] [allergen:peanut] [allergen:soy] [allergen:wheat] 
Soy Sauce, Honey, Sesame Seeds and Mustard Seeds

​ Confit of Duck Leg with Savoury Red Cabbage, Port, Orange and Pink Grapefruit Sauce [allergen:alcohol] 
Carrot, Onion, Celery, Cloves, Chicken Stock and Potato Starch

​** Pave of Polenta with Shiitake Mushrooms, Shallot, Toasted Pumpkin Seeds and Yellow Cherry Tomato
Basil and Red Onion

​** Accordion Potato
Cooking Method: Baked

CHEFS RECOMMENDED HEALTHY OPTION

​ Plain Hake [allergen:fish] 
​ Plain Chicken Breast
​** Brown Rice

SOUP

​ Broccoli Soup [allergen:alcohol] [allergen:fish] [allergen:soy] [allergen:wheat] 
Garlic, Mixed Herbs, Vegetable Stock, Worcestershire Sauce and Potato

SPECIAL SALADS

​ Baby Potato, Peas, Sweet Corn, Green Beans, Chives, Chicken, Carrot and Light Mayonnaise [allergen:egg] 

​** Baby Spinach, Butternut Squash, Red Onion, Walnuts, Piquillo Pepper and Radish [allergen:peanut] 

​** Broccoli, Cherry Tomato, Pepper, Mangetout and Olive Oil

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

SALAD DRESSINGS

​* Yoghurt Dressing [allergen:milk] 
Cucumber and Dill

​** Caper and Vinegar Dressing [allergen:alcohol] 
Mustard

​* Basil and Mustard Dressing [allergen:alcohol] [allergen:milk] [allergen:peanut] 
Parmesan Cheese, Almonds and Garlic

DESSERT

​* Ginger and Orange Gateau [allergen:egg] [allergen:milk] [allergen:wheat] 

NEXT DAY MENU

​ POLAND
at 10:27