14. October - 18. October 2024 (Week 42)
Monday
Warm dish
Pesto-fried chicken with Mediterranean herbs, sun-dried tomatoes and thyme. 1 pc. per person. Served with pasta penne
Vegetarian
Vegan bolognese with root vegetables, tomato, garlic and herbs Served with pasta penne in basil oil
Salad
Perlespelt tossed with roasted pumpkin, portobello mushrooms, artichoke, green herbs and parsley pesto
Tuesday
Warm dish
Greek-inspired gyros with marinated and fried pork, onion, pepper and garlic. Served with warm flatbread. 1 pc. per person.
Vegetarian
Indian Dahl with lentils, root vegetables, tomato, fermented pepper juice, spices, garlic. Served with warm flatbread. 1 pc. per person
Salad
Bulgur salad with cucumber, pepper, celery, mint, parsley, lemon and olive oil
Wednesday
Warm dish
Classic fish meatballs with tarragon and chives. 2 pieces per person. Served with potato wedges with thyme, oregano and coarse remoulade
Vegetarian
Bo Kho - Vietnamese ragout with lemongrass, lime leaves, roasted tempeh, star anise and daikon. Served with steamed rice with toasted sesame
Salad
Pasta salad with baked Mediterranean herbs, sun-dried tomato, grilled artichoke, roasted pine nuts and basil oil
Thursday
Warm dish
Long-roasted veal cuvette with garlic, thyme and lemon, with baked root vegetables and red wine sauce. 2-3 slices per person. Served with small roasted potatoes with herbs and lemon
Vegetarian
Mexican tacos with chili sin carne. Served with Lun mini wheat tortillas. 1 pc. per person
Salad
Rice salad with bell pepper, baby spinach, celery, peas, chervil, lemon, olive oil
Friday
Warm dish
Tartlets with chicken in asparagus -, spring onions, lemon, chives and parsley. Served with warm tartlets. 2 pieces per person
Vegetarian
Celery and mushrooms in asparagus with peas, spring onions, carrots and parsley. Served with crispy tartlets. 2 pieces per person
Salad
Baked root vegetables tossed with pearl barley, roasted hazelnuts, baby spinach, chervil, lemon and olive oil