Lunch menu
Week 21 May 18-24
Lunch: Monday to Friday, 11:00-13:15
Monday
Catch of the day with black rice, leek yogurt, oven-roasted leek, and parsley (L)
Tuesday
Pork neck with gravy, oven-roasted carrots, parsnips and potatoes, arugula, honey and Dijon emulsion
Wednesday
Butter chicken with basmati rice, coriander, and papadum (L)
Thursday
Beef patties with mashed potatoes, cream sauce, stirred lingonberries, and pressed cucumber (L)
Friday
Falafel with tahini yogurt, bulgur, pickled red cabbage, pomegranate, parsley, tomato, and cucumber (L)(G)
Saturday
Stängt
Sunday
Stängt
Weekly specials
Daily vegetarian:
Monday; Fresh white cabbage with 63ºC egg, black rice, leek yogurt, oven-roasted leek, and parsley (L)
Tuesday; Fried halloumi with oven-roasted carrots, parsnips and potatoes, arugula, honey and Dijon emulsion
Wednesday; Paneer cheese with basmati rice, coriander, and papadum (L)
Thursday; Anamma veggie patties with mashed potatoes, cream sauce, stirred lingonberries, and pressed cucumber (L)
Friday; Falafel with tahini yogurt, bulgur, pickled red cabbage, pomegranate, parsley, tomato, and cucumber (L)(G)
Pasta of the Week;
Pepper pasta with grilled bell pepper and Grana Padano (L)(G)
Salad of the Week;
Pasta salad with pesto, mozzarella, garlic pangrattato, fresh tomato, mixed greens, and basil (L)(G)
Bowl of the Week;
Taco bowl with Anamma mince, rice, roasted corn, black beans, salsa, grated cheese, cucumber, and lime yogurt (L)
Soup of the Week;
Wild garlic soup with asparagus crudité
