Monday

Aromatic red Panangcurry made with coconut milk, ginger, lemongrass, and kaffir lime leaves.Filled with juicy chicken, bell pepper, and carrots. Served with brown rice andcoriander on the side.

Vegetarian

Aromatic red Panangcurry made with coconut milk, ginger, lemongrass, and kaffir lime leaves.Filled with haricots verts and edamame beans, bell pepper, and carrots. Servedwith brown rice and coriander on the side.

Tuesday

Gnocchi a la ragu bianco

Ragu made with whitewine and braised beef chuck, served with gnocchi, parmesan and basil

Vegetarian

Vegetarian Bolognesemade with rich beluga lentils and hearty vegetables, served with whole-grainspaghetti, Parmesan, and basil.

Wednesday

Oven-roasted eggplant,fried egg, tahini cream, crispy cabbage, and chickpea salad

Dessert of the day: “Sønderjysk kagebord”(Southern Jutland cake table – a selection of Danish cakes).

Thursday

Tenderloin à la crème

Made with pork, in acreamy sauce filled with mushrooms and fresh thyme.

Served with oven-roastedpotatoes and parsley.

Vegetarian

Poached leek wrapped inan aromatic and protein-rich lentil dough, served with a creamy sauce filledwith mushrooms and fresh thyme.

Served with oven-roastedpotatoes and curly parsley.

Friday

Fried chicken andwaffles

Panko-breaded and friedchicken thigh, fluffy and sweet Belgian waffle, served with syrup, springonions, and pineapple-chili hot sauce.

Vegetarian

Fried oyster mushroomsand waffles

Panko-breaded and friedoyster mushrooms, light and sweet Belgian waffle, served with syrup, springonions, and pineapple-yellow chili hot sauce.

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