Ricotta mousse, whole grain bread with dates and nuts, homemade plum preserves, kiwi slices

Grilled aubergine slices stuffed with muhammara paste, garnished with pomegranate seeds and cilantro

Bœuf Bourguignon with cremini mushrooms, pearl barley with green peas, cauliflower dill salad

Millet cookies with goji berries and orange fillets

Spinach stuffed ravioli with roasted squash and brown butter sauce

Pork tenderloin slices, traditional cottage cheese with radishes and chives, cucumber chunks, pumpernikiel

Semolina pudding with coconut milk and pear-gooseberries jam

Tomato gnocchi in carrot top and roasted almond pesto, parmesan flakes, steamed broccoli with lemon olive oil

Vegetarian spring rolls with peanut butter dip

Romain with grilled chicken breast, avocado, pinnaple, crushed pecans with blue cheese dressing

Baked chocolate oatmeal with greek yoghurt and mango slices

Marrocan carrot salad with za’atar, olives, beluga and tahini sauce

Chilli con pavo, colorfull rice mix, sour crème, fresh cilantro and guasacaca salsa

Creamy white vegetable soup with truffle oil

Whole grain crepes with unroasted buckwheat groats, smoked quark and prunes, light pepper sauce

Slices of baked chicken breasted marinated in herbs, green peppercorn dip, daikon raddish, sourdough bread

Lime cheesecake with oatmel crust and redcurrant mousse

Beef steak with chimmichurri sauce, baked fingerling potatoes, blanched green beans

Seasonal fruit salad

Baked samosa dumplings with mint chutney

Fritatta with thyme and goat cheese, mix of young leaves, cherry tomatoes, roasted pumpkin seeds and tarragon vinaigrette

Carob truffles in amaranth popping, citrus salad

Zucchini and green lentils kibbeh, tabbouleh, lebanese style turnip

Shake with rhubard baked with maple syrup and cardamon

Whole wheat toast with baked beetroots and feta spread, fresh rocket