Lunch menu

6. week

6.2.
Indian vegetable purée soup (L, G, V) 6,70
Baked potato with shrimp stuffing & green salad (VL, G) 8,30
Tofu vegetable curry & basmati rice (V, L, G) 8,80
Spaghetti bolognese & parmesan (VL) 8,80
Wok (L, G) 9,50

7.2.
Borch soup with bacon & sour cream (V, L) 6,70
Grav lax & traditional potato salad (VL, G) 8,30
Spinach and ricotta cannelloni & mushroom sauce (VL) 8,80
Game stew with mashed potatoes and lingonberry (L, G) 8,80
Wok (L, G) 9,50

8.2.
Fresh sausage soup (L, G) 6,70
Marinated shrimps with lime and bean salad (L) 8,30
Chili con soy & veggie rice (V) 8,80
Chilimarinated salmon & sweet pepper and mango sauce (LL) 8,80
Wok (L, G) 9,50

9.2.
Peasoup (normal/veggie) (L, G) & pancake (LL) 6,70
Broccoli and feta omelette & artichoke sweet pepper salad (G, LL) 8,30
Beetroot patties with tzatziki & mashed potatoes (LL) 8,80
Lasagne & parmesan (LL) 8,80
Wok (L,G) 9,50

10.2.
Tofu and coconut soup (LL) 6,70
Satay chicken with noodle salad (G, LL) 8,30
Caponata & couscous (LL) 8,80
Breadcrumbed pork cutlet with sauce bearnaise & mashed potatoes (LL) 8,80
Wok (L,G) 9,50

G= gluten-free
LL= low lactose
L= lactose-free
V= vegan

Table service. All prices include homemade bread and salad from the buffet.
Please be aware that the menu is subject to change.