Lunch menu
Week 34 Aug 17-23
Lunch: Monday to Friday, 11:00-13:15
Monday
Monday; Oven-baked chicken thigh fillet with basmati rice, red curry sauce, kaffir lime leaves, salad of carrot, cucumber, spring onion, coriander and sesame (S)
Tuesday
Fish of the day with whipped horseradish crème fraîche, roasted potatoes, radish and dill salad with capers (L)
Wednesday
Swedish beef patty with boiled potatoes, cream sauce, pressed cucumber, lingonberries and parsley (L)(G)
Thursday
Slow-roasted pork shoulder with chive mayonnaise, bulgur, tomato, red onion and lemon (G)
Friday
Roast beef with creamy potato salad with leek, capers and apple, shredded spinach and gem lettuce salad with shallots (L)
Saturday
Stängt
Sunday
Stängt
Weekly specials
Daily vegetarian:
Monday; Roasted chickpeas with yellow curry sauce and basmati rice, kaffir lime leaves, salad of carrot, cucumber, spring onion, coriander and sesame
Tuesday; Cauliflower with herb-roasted white beans, whipped lemon crème fraîche, roasted potatoes, radish and dill salad with capers (L)
Wednesday; Anamma patties with boiled potatoes, cream sauce, pressed cucumber, lingonberries and parsley (L)(G)
Thursday; Deep-fried feta cheese with chive mayonnaise, bulgur, tomato, red onion and lemon (G)(L)
Friday: Whole-roasted celeriac with salt-roasted pumpkin seeds, creamy potato salad with leek, capers and apple, shredded spinach and gem lettuce salad with shallots (L)
Pasta of the Week;
Fried gnocchi with semi-dried tomatoes, Grana Padano and brown butter (L)(G)
Salad of the Week;
Bang bang noodle salad with chicken, spring onion, pickled daikon, cucumber and carrot, sesame, lettuce, soy mayonnaise and coriander (G)(E)
Soup of the Week;
Jerusalem artichoke soup (L,G)
