October
16-19
Eggs Mayonnaise
Two egg halves on a bed
of lettuce
or
French Onion Soup
A French traditional soup served au gratin
or
Cream of Carrot with Ginger Soup
A light creamy soup with a hint of fresh ginger and
orange
or
Chef's Salad
Julienne of chicken, cheese and vegetables on a bed of
lettuce
Served with a blue cheese dressing
***
Lamb Cutlets Reforme
Lightly breaded lamb cutlets served with julienne
vegetables
And accompanied by a red pepper sauce
or
Rainbow Trout Grenobloise
A whole deboned trout stuffed and lightly fried in
butter
or
Spinach Lasagna
A traditional favorite fresh spinach pasta sheets,
layered with cheese and a beef sauce
Served au gratin
***
Maltaise Rice Pudding
or
Cheese Mousse
Call Ayşe Akgün Dülgeroğlu at ext. 5002 for reservations, or e-mail aakgun@bilkent.edu.tr
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