Monday
Chicken Danoise with roasted chicken, potatoes and rich brown gravy, toppedwith peas tossed in cold pressed rapeseed oil and parsley. Pickled cucumbersalad and rhubarb compote on the side (6)

Green dish
Roasted pea protein with potatoes and brown gravy, topped with peas, rapeseedoil and parsley. Pickled cucumber salad and rhubarb compote on the side (6)

Tuesday
Chili con carne with dark chocolate and warm spices, served with wild rice andtopped with Mexican cabbage salad. Crème fraîche, jalapeños, cheese and freshcoriander on the side (6+11+15)

Green dish
Chili sin carne with chocolate and rich beans, served with wild rice andMexican cabbage salad. Crème fraîche, jalapeños, cheese and coriander on theside (6+11+15)

Wednesday
Falafel with creamy hummus, coarse tabbouleh and fresh durum bread from thelocal Arabic bakery. Tzatziki, smoked chili sauce and salted pickled vegetableson the side (1+6+7+11+15)

Thursday
Closed for Ascension Day

Friday
Korean chicken burger with crispy fried chicken glazed in sweet soy andgochujang sauce, topped with wild garlic and spring onion emulsion and pickledcucumber. Served with roasted potatoes tossed in seasoned nori powder. Hothoney coleslaw, pickled radishes and extra gochujang sauce on the side (1+2+6+7+8+11+13+15)

Green dish
Korean tofu burger with crispy tofu glazed in sweet soy and gochujang sauce,topped with wild garlic emulsion and pickled cucumber. Served with roastedpotatoes and seasoned nori powder. Hot honey coleslaw, pickled radishes andgochujang sauce on the side (1+2+6+7+8+11+13+15)

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Monday
Swedish sausage stew with potatoes simmered in rich tomato sauce and sausages,topped with fresh herb salad and crisp cabbage (1+6+13+15)

Green dish
Slow cooked stew with potatoes, beans and tomato, topped with herb salad andfresh cabbage (13+15)

Tuesday
Veal brisket served on silky mashed potatoes with confit garlic. Beetrootcrudité tossed in fermented garlic vinaigrette on the side (6+13+15)

Green dish
Grilled pointed cabbage on warm hummus with confit garlic, served with beetrootcrudité in fermented garlic vinaigrette (7+13+15)

Wednesday
Grilled aubergine on creamy orzo with wild garlic, grilled padrón peppers andgreen peppers, served with feta cream, toasted seeds and fresh herbs (1+6+8+13+15)

Thursday
Ascension Day – Closed

Friday
Asian fish cakes served with rice, kimchi, peanuts and fresh herbs (1+2+3+4+8+13+15)

Green dish
Marinated tofu served with rice, kimchi, peanuts and herbs (4+7+8+13+15)

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Monday
Penne pasta with sun dried tomatoes and chicken in a tangy creamy feta sauce,tossed with fresh herbs including basil, oregano and parsley, finished withroasted hazelnuts (1+6+9+15)

Green dish
Penne pasta with sun dried tomatoes and butter beans in a creamy feta sauce,tossed with basil, oregano, parsley and roasted hazelnuts (1+6+9+15)

Tuesday
Beef køfte served with warm potato salad, yoghurt and plenty of fresh parsleyand sumac (1+2+6+15)

Green dish
Lentil køfte served with warm potato salad, yoghurt, parsley and sumac (6+15)

Wednesday
Creamy purée of white beans and pickled artichokes flavoured with oregano andsage, served with pan roasted mushrooms gratinated with cheese (15)

Thursday
Ascension Day – Closed

Friday
Bao buns with confit duck, crisp vegetables and toasted sesame seeds (1+6+8+15)

Green dish
Bao buns with tofu, fresh vegetables and sesame (1+6+8+15)

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Globetrotter

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Monday / Tuesday
Tonkatsu, panko breaded Asian spiced pork cutlet with a crisp crust, servedwith tonkatsu sauce, rice and finely shredded cabbage. Creamy goma dressing andpickled ginger on the side (1+2+7+8+11+13+15)

Green dish
Portobello katsu with crispy panko coating and Asian spices, served withtonkatsu sauce, rice and fresh cabbage. Goma dressing and pickled ginger on theside (1+2+7+8+11+13+15)

Wednesday
Ratatouille with creamy polenta and egg, topped with fresh herbs. Green saladwith red wine vinaigrette on the side (2+6+13+15)

Thursday
Ascension Day – Closed

Friday
Bobotie quesadilla with crisp flatbread filled with spiced South African beefstew and cheese, served with stir fried yellow rice and vegetables. Whippedfeta, avocado cream and spiced black bean mango salsa on the side (1+6+13+15)

GreendishLentil quesadilla with crisp flatbread filled with rich lentil stew and cheese,served with stir fried yellow rice and vegetables. Whipped feta, avocado creamand black bean mango salsa on the side (1+6+13+15)

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Homebound

Monday / Tuesday
Turkey cuvette with a juicy centre, served with roasted potatoes, slow bakedtomatoes and creamy white tarragon sauce, topped with fresh pea shoots.Cranberry sauce on the side (6+15)

Wednesday
Dal makhani with coconut milk and beluga lentils, rich and warming, served withgarlic naan and topped with parsley. Laccha pyaz and cool cucumber raita on theside (1+6+15)

Thursday/ FridayCreamy spaghetti bolognese with rich ragù, topped with parmesan and freshbasil. Italian tomato salad with olives and fried capers on the side (1+6+11+13+15)

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_Sprout

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Our daily meal salad rich in seasonal vegetables with a choice of protein