MON 23.2.
Fried breaded chicken served with tzatziki sauce and
dijon-aioli sauce (Chicken, Finland) (D)
Roasted zucchini filled with soft cheese and cashew nuts
(G,L)
Rice with sweet chili sauce and vegetables (G,V)
TUE 24.2.
Beef meatballs in creamy basil pesto sauce and eggplant
(Beef, Sweden) (G,L)
Baked four cheese pasta with zucchini. (L)
Roasted potatoes with mixed herbs (G, L)
WED 25.2.
Slow cooked lamb in red wine sauce with olives, capers
and tomato (Lamb, New Zealand) (G,D)
Baked potato gnocchi with eggplant and blue cheese (L)
Sweet and sour roasted carrots with honey and rosmarine
(G,D)
THU 26.2.
Roasted chicken with braised onion, zucchini and creamy
saffron sauce (Chicken, Finland)(G,L)
Halloumi and cauliflower in tamarind curry sauce and
toasted nuts (G,L)
Roasted beetroot with balsamic sauce and basil (G,V)
FRI 27.2.
Pork schnitzel served with remoulade sauce and honey-
lemon dressing (Pork,Finland) (L)
Broccoli and halloumi with green curry and coconut milk.
(G,V)
Mashed potatoes flavored with orange butter and capers.
(G,L)
G = GLUTEN FREE, L = LACTOSE FREE, D = DAIRY FREE, V = VEGAN
