Monday
Juicy Danish pork patty with velvety gravy, sautéed potatoes and peas tossed in browned butter and parsley. Served with “drenge” (lemon, capers and boneless herring) and a crisp green salad with grandma's dressing. (1+4+6)

Green Dish
Pan-fried celeriac steak with velvety gravy, sautéed potatoes and peas tossed in browned butter and parsley. Served with “drenge” (lemon, capers and boneless herring) and a crisp green salad with grandma's dressing. (1+4+6+10)

Tuesday
Roasted chicken in creamy tikka masala with fluffy basmati rice, topped with crisp, spiced namkeen. Served with cooling mint raita and cucumber-onion salad tossed in sumac and lemon. (6+9+15)

Green Dish
Creamy paneer in tikka masala with fluffy basmati rice, topped with crisp, spiced namkeen. Served with cooling mint raita and cucumber-onion salad tossed in sumac and lemon. (6+9+15)

Wednesday
Crisp, warm gochujang potato salad with a soft fried egg, topped with finely chopped chives and toasted sesame. Served with creamy gochujang dressing and Korean cabbage salad with daikon and kimchi dressing. (1+2+7+8+13+15)

Thursday
Thai-fried white fish in a sweet-sour-spicy sauce (tamarind, sweet chili and chili), rice noodles tossed in thai basil sauce and topped with spring onion and fresh thai basil. Served with a crisp thai cucumber salad. (3+7+9+13+15)

Green Dish
Thai-fried crispy tofu in a sweet-sour-spicy sauce (tamarind, sweet chili and chili), rice noodles tossed in thai basil sauce and topped with spring onion and fresh thai basil. Served with thai cucumber salad with peanuts and coriander on the side. (7+9+13+15)

Friday
Juicy beef burger with cheese, fried onions, crispy bacon, finely shredded iceberg and béarnaise cream in a homemade sesame brioche bun. Served with crispy fries, ketchup, aioli and extra béarnaise cream. (1+2+6+7+11+15)

Green Dish
Veggie burger with cheese, fried onions, mushrooms, finely shredded iceberg and béarnaise cream in a homemade sesame brioche bun. Served with crispy fries, ketchup, aioli and extra béarnaise cream. (1+2+6+7+11+15)

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Monday
Gently baked salmon with potatoes in a dill-lemon vinaigrette. Served with a fresh green salad with grandma's dressing and herb oil. (3+6+14)

Green Dish
Grilled pointed cabbage and roasted chickpeas with potatoes in a dill-lemon vinaigrette. Served with a fresh green salad with grandma's dressing and herb oil. (6+14)

Tuesday
Larb moo. Authentic Thai dish with pork — umami, acidity and freshness. Served with jasmine rice, fresh thai basil and crisp bean sprouts. (3+9+10+15)

Green Dish
Larb tofu. The same delicious dish made with crispy tofu. (9+10+15)

Wednesday
Pasta puttanesca. A deep, intense Italian classic with capers, olives and tomato. (1+14+15)

Thursday
Peri peri chicken thighs, marinated in grilled red pepper and chili and slow-baked. Served with sweet potatoes and a crisp cabbage slaw with fresh herbs and tang. (14+15)

Green Dish
Piri piri tempeh, marinated in grilled red pepper and chili. Served with sweet potatoes and a crisp cabbage slaw with fresh herbs and tang. (14+15)

Friday
Reuben sandwich. Brined beef brisket, sauerkraut, Russian dressing and a touch of mustard. Perhaps one of the best sandwiches there is. (1+2+6+11+13+14)

Green Dish
Reuben sandwich with salt-baked celeriac, sauerkraut, Russian dressing and a touch of mustard. (1+2+6+10+11+13+14)

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Monday
Penne alfredo with chicken in a creamy sauce, topped with parmesan and crisp breadcrumbs. (1+6+15)

Green Dish
Penne ala funghi with chickpeas in a creamy mushroom sauce, topped with parmesan and crisp breadcrumbs. (1+6+15)

Tuesday
Tender white fish gently oven-baked, served with beluga lentils in the finest French style and a crisp frisée tossed in vinaigrette. (3+6+13+15)

Green Dish
Ricotta-filled portobello mushrooms, gratinated and served with beluga lentils in the finest French style and a crisp frisée tossed in vinaigrette. (6+13+15)

Wednesday
Palak paneer with potatoes and chickpeas. An Indian spiced stew with spinach and firm cheese, served with rice and cooling mint raita. (6+15)

Thursday
Beef brisket fricassée with new potatoes, asparagus, peas, carrots and fresh pea shoots. (6+15)

Green Dish
Braised celeriac with mushrooms, new potatoes, asparagus, peas, carrots and pea shoots. (6+10+15)

Friday
Pizza times three: Salad kebab pizza. Margherita. Capricciosa. MAMA MIA. (1+6+15)

Green Dish
Margherita. MADONNA. (1+6+15)

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GLOBETROTTER

Monday / Tuesday
Greek pork gyros with roasted lemon-pepper potatoes and pita bread, topped with a fresh Greek salad. Served with tzatziki and olives. (1+6+11+13+15)

Green dish
Greek tofu gyros with roasted lemon-pepper potatoes and pita bread, topped with a fresh tomato-onion salad. Served with tzatziki and olives. (1+6+7+11+13+15)

Wednesday
Parippu curry. Aromatic South Indian yellow curry with ghee basmati rice, topped with crisp namkeen. Served with coriander and lime pickle. (11+13+15)

Thursday / Friday
Brazilian chicken asado with baked sweet potato, topped with Brazilian tomato-bean salsa. Served with creamy avocado. (13+15)

Green dish
Brazilian grilled cheese asado with baked sweet potato, topped with Brazilian tomato-bean salsa. Served with creamy avocado. (6+13+15)

HOMEBOUND

Monday / Tuesday
Spiced beef chili con carne with rice, topped with chopped parsley. Served with jalapeños, sour cream and fresh coriander. (6+10+13+15)

Wednesday
Creamy penne alfredo with broccoli and baked cherry tomatoes, topped with fresh basil. Served with a crisp romaine salad with lemon vinaigrette. (1+6+13)

Thursday / Friday
Classic Danish meatballs with white potatoes, red cabbage and brown gravy, topped with a parsley-cress mix. Served with fresh cucumber salad. (1+2+6+11+13+15)

Sprout
A selection of fresh seasonal vegetables that you can combine with a protein of your choice to create your own meal salad.

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