AGH Cafeteria Menu 19 - 24 April 2010

[Info Point]

*AGH CAFETERIA IS PLANNING A SPECIAL DINNER PARTY WITH LIVE MUSIC ON THURSDAY 22 APRIL STARTING AT 19:30!!!*

EVERY WEEK, AGH CAFETERIA SERVES:
EVERY DAY AN ETHNIC DISH
EVERY TUESDAY ROAST PORK BAKED IN BREAD FROM 11 AM.
EVERY THURSDAY A TYPICAL REGIONAL DISH 


_*Monday 19 April*_

First courses:

ORGANIC SPAGHETTI WITH GARLIC,ORGANIC OIL & HOT CHILI PEPPER
PASTA WITH PEAS,CREAM & MUSHROOMS

Second courses:

TURKEY WITH LEMON & THYME
SWORDFISH HOJO PILON(TOMATO & HOT CHILI PEPPER),CANARY ISLAND
PIZZA MARGHERITA & VEGETABLES

Vegetables:

BRUSSELS SPROUTS ORGANIC OIL
FRENCH PEAS & TOMATOES
FRENCH FRIES

_*Tuesday 20 April*_

First courses:

PASTA with EGGS & VEGETABLES
PENNE(PASTA) WITH TOMATO & BASIL
CANTONESE RICE,CHINA

Second courses:

CHICKEN WITH ALMONDS,CHINA
STEWED CUTTLEFISH
OMELETTE WITH VEGETABLES

Vegetables:

CAULIFLOWER NATUR
BABY CARROTS IN ORGANIC BUTTER
POTATOES WITH BREAD CRUMBS

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*ROAST PORK BAKED IN BREAD*
****************************

_*Wednesday 21 April*_

First courses:

NOODLES WITH CHEESE & ZUCCHINI
PASTA WITH TOMATO SAUCE & HOT CHILI PEPPER
CORN SOUP

Second courses:

TURKEY WITH AUBERGINES, ONIONS & CURRY,INDIA
CRAB CLAWS IN PINK SAUCE
EMMENTHAL SALAD WITH TOMATOES, OLIVES & WHITE BEANS

Vegetables:

SPROUTS
CORN & BEANS
POTATOES IN ORGANIC OIL

_*Thursday 22 April*_

First courses:

PASTA WITH SMOKED RICOTTA CHEESE & AUBERGINES
ORGANIC SPAGHETTI WITH BASIL SAUCE & CRAB
VEGETABLE SOUP

Second courses:

*Regional dish*
CALANDRACCA(BEEF WITH TOMATO AND POTATOES)
VEAL WITH SEAFOOD WITH PEPPERS
GRILLED VEGETABLES IN BALSAMIC VINEGAR

Vegetables:

FENNEL IN ORGANIC OIL
SPINACH
MASH POTATOES

_*Friday 23 April*_

First courses:

RICE WITH PEAS,CARROTS & ASPARAGUS
TORTELLINI FILLED WITH RICOTTA CHEESE & SPINACH WITH ORGANIC BUTTER,CREAM & SESAME SEEDS
ZUCCHINI & LEEK SOUP

Second courses:

WURSTEL(SAUSAGE)IN MUSTARD SAUCE,GERMANY
GROUPER GRATIN
NIZZARDA SALAD WITH FRENCH BEANS,TOMATOES & POTATOES

Vegetables:

ZUCCHINI IN ORGANIC OIL
BIETA
POTATOES & ONIONS

_*Saturday 24 April
*_
First courses:

BARLEY WITH VEGETABLES
PASTA WITH TOMATO SAUCE & PORK
ORGANIC LENTIL SOUP

Second courses:

FRIED CHICKEN
GRILLED SALMON
OMELETTE WITH FINE HERBS

Vegetables:
CARROTS & PEAS
BEET
ROAST POTATOES