Monday

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Glazed Danish country ham served with creamy stewed organic potatoes, roastedwinter vegetables, mustard, pickled mustard seeds and fresh herbs.
Vegetarian: Glazed celeriac served with creamy stewed organic potatoes, roastedwinter vegetables, mustard, pickled mustard seeds and fresh herbs.

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Tuesday

Butter chicken in a spiced tomato cream sauce served with steamed rice, plusspiced crème fraîche, chili and coriander on the side.
Vegetarian: Butter tofu in a spiced tomato cream sauce served with steamedrice, plus spiced crème fraîche, chili and coriander on the side.

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Wednesday

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Flatbread with tomato braised beans served with fresh lime cream, chili andgrilled corn topped with crispy nachos and melted cheddar.

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Thursday

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Duck à l’orange with port wine jus, crispy fried potatoes, kale, roastedwalnuts and pickled berries.
Vegetarian: Tempeh à l’orange with port wine jus, crispy fried potatoes, kale,roasted walnuts and pickled berries.

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Friday

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Pita filled with spiced beef kebab, crisp salad, chili and homemade dressing.
Vegetarian: Pita filled with spiced soy protein, crisp salad, chili andhomemade dressing.

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