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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