Lunch of the day from August 18
Lunch of the day including salad, bread, still and sparkling water, coffee, tea & cake. Vegetarian option in italics.
MONDAY
Oven-baked cod, tomato and saffron sauce, dill aioli, croutons, steamed vegetables and boiled new potatoes
Vegetarian Bouillabaisse, Quorn, dill aioli, croutons, steamed vegetables and boiled new potatoes
TUESDAY
Roasted pork loin with mushroom sauce, roasted broccoli and potatoes
Fried and smoked tofu with mushroom sauce, roasted broccoli and potatoes
WEDNESDAY
Roasted salmon, rum sauce, spring onions, fennel salad and boiled new potatoes
Beetroot falafel, hummus, babaganoush, fennel and boiled rice
THURSDAY
Roasted chicken thighs, bacon gravy, kebab salad, roasted vegetables and split potatoes
Oumph bites, bbq sauce, kebab salad, roasted vegetables and split potatoes
FRIDAY
Schnitzel, garlic butter, green peas, lemon, caper sauce and potato salad with garlic dressing
Vegetarian schnitzel, garlic butter, green peas, caper sauce and potato salad with ramson dressing
SATURDAY
Veal triangle, bearnaise sauce, baked tomatoes, garlic fried harricot verts and roasted potatoes
Tempeh, bearnaise sauce, baked tomatoes, garlic fried harricot verts and roasted potatoes
SUNDAY
Meatballs, cream sauce, raw lingonberries, pickles and boiled potatoes
Whole baked celeriac, roasted cabbage gravy, mushrooms and chickpeas
Lunch of the day is always served with:
Baguettes
butter
Fresh cheese
Green salad
Rhode Island
Tomato and red onion salad with mozzarella
Cucumber and watermelon with mint and lime
Caesar salad
Raw shredded vegetables with citrus and herbs
Bean, wheat and herb dressing salad
Subject to possible changes.
