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Lunch

Week 20 served 11:30-16:00

Lunch of the day

135
Monday
Whole roast chicken with roasted potatoes and romesco sauce
135
Tuesday
Baked salmon with mashed potatoes, green onions, green beans, lemon and cold dill sauce
135
Wednesday
Poached plaice fillet with carrot puree, planed fennel and browned butter
135
Thursday
Overnight baked pork belly with roasted garlic puree, green beans and pork jus
135
Friday
Pork schnitzel with roasted potatoes and parsley butter

Daily vegetarian

135
Monday
Herb-baked celeriac with roasted potatoes and romesco sauce
135
Tuesday
Roasted cauliflower with mashed potatoes, spring onions, green beans, lemon and cold dill sauce
135
Wednesday
Roasted hispi cabbage with carrot puree, planed fennel and browned butter
135
Thursday
Fried Broccoli with roasted garlic puree, green beans and browned butter
135
Friday
Fried tofu with roasted potatoes and parsley butter.

Snacks

65
Olives
marinated with chili, garlic and lemon
40
Root vegetable chips
55
Maracona almonds

Salads

225
Seared tuna
with tomato, red onion, carrot, sprouts and soy mayonnaise
215
Prawn salad
with lemon aioli, avocado, crispy crutons and lemon
195
Gratinated chèvre
with honey, salt-baked beets and roasted seeds

Omelettes

185
Mushroom omelette
with stewed mushrooms, parmesan and green salad
185
Ham and cheese omelette
with smoked ham, parmesan and green salad

Main courses

149
Halloumi burger
with green salad, pickled red cabbage, avocado, harissa mayonnaise and french fries
215
Chuck steak hamburger
with three kinds of onions, dijonnaise, cheddar cheese, pickles and french fries
215
Veal meatballs
with potato puré, lingonberries, pickled cucumber and browned butter

Desserts

95
Almond cake
with ice cream and dried raspberry powder
35
Chocolate ball
rolled in coconut
35
Chocolate truffle
rolled in cocoa
55
A pice of cheese
served with cooked figs
35
Ice cream and sorbet
Ask your server for today's flavor!