Lunch of the day - even weeks
Lunch of the day including salad, bread, still and sparkling water, coffee, tea & cake. Vegetarian option in italics.
Monday: Parsley steaks with steak sauce, gremoulata mayonnaise, roasted carrot, cauliflower and boiled potatoes
Vegan kebab with vegetables, tabbouli and bulgur
Tuesday: Steamed pollock fillet with chopped egg, browned horseradish butter, shrimp, sugar snap peas and potatoes
Tomato, olive, broccoli and feta cheese gratin
Wednesday: Night-baked pork loin, herb dressing, broccoli, Pak Choi and roasted potatoes | Cauliflower stew chickpeas, vegetables, pearl couscous and crema fresca.
Thursday: Veal shank with horseradish cream, roasted onions, pickled onions, baked tomato and boiled new potatoes | Vegetarian carbonara with mushrooms, onions & parmesan cheese
Friday: Wallenbergare with browned butter, lingonberries, green peas and potato puree
Grey pea falafel, roasted root vegetables, beetroot aioli and pickled vegetables
Saturday: Halsted gravlax with dill stewed potatoes, browned butter, lemon, sugar peas and boiled potatoes | Fried gnocchi with parmesan sauce, chives, roasted corn, semi-dried tomato and fried
Sunday: Barbecue glazed prime rib with grilled cabbage and split potatoes
Sin carne with broad beans, vegetables and chili. Served with rice and crème fraiche
Subject to possible changes.
Lunch of the day - uneven weeks
Lunch of the day including salad, bread, still and sparkling water, coffee, tea & cake. Vegetarian option in italics.
Monday: Herb and panko baked pollock with lemon aioli, spinach & herb salad, roasted and raw radishes, browned butter and boiled potatoes | Vegetable steaks with roasted potatoes, Ajvar and pickled red onions
Tuesday: Paprika and mozzarella gratinated chicken with Mojo rojo, baked peppers and roasted potatoes | Vegetarian lasagna with tomato sauce and parmesan cheese
Wednesday: Red wine braised prime rib with parsley & garlic butter, red wine gravy and warm salad of potatoes, asparagus, peas and beans | Grey pea falafel with roasted beets, broccoli and red onion. Served with yogurt sauce
Thursday: Spicy fried salmon with creamy mustard sauce, dill-pickled cauliflower & cucumber and boiled potatoes | Piccata on eggplant, with tomato sauce, fennel aioli and boiled rice
Friday: Schnitzel with caper mayonnaise, lemon sauce, green peas, smoked lemon, parsley and roasted potatoes | Vegetarian Tikka balti with pilaf rice
Saturday: Marholmens fish stew with fennel, boiled potatoes, saffron aioli and croutons | Vegetarian taco meat, vegetables and aged cheese. Served with mashed avocado, sun-dried tomato cream and fried tortilla
Sunday: Butter roasted chicken thigh with roasted garlic sauce, tarragon, butter beans, roasted carrot, fried arugula and boiled potatoes | Pulled barbecue Oumph! with grilled cabbage, split potatoes and garlic cream
Subject to possible changes.
