This weeks lunch menu!
MONDAY 24.3.
Roasted lamb with creamy rosemary sauce and mushrooms
(Lamb: New Zealand) (G, L)
Grilled zucchini with cottage cheese and basil dressing (G, L)
Roasted potatoes with olives and mint (G, D)
TUESDAY 25.3.
Beef meatballs in red wine sauce with braised onions and green peas
(Beef, Sweden) (G, L)
Tofu in Teriyaki sauce with roasted vegetables and dry apricots (G, V)
Steamed rice flavored with saffron (G, V)
WEDNESDAY 26.3.
Breaded chicken fillet served with Tartare sauce and mustard vinaigrette
(Chicken, Germany) (L)
Filled zucchini with potatoes and soft cheese (G, L)
Mashed potatoes flavored with orange butter (G, L)
THURSDAY 27.3.
Baked pasta with Bolognese sauce (Beef, Finland) (L)
Omelette Spanish style with spinach and ricotta cheese (G, L)
Roasted carrots glazed with honey and rosemary (G, V)
FRIDAY 28.3.
Chicken with roasted paprika, olives and capers sauce (Chicken, Finland) (G, D)
Cauliflowers with sweet and spicy sauce and toasted nuts (G, V)
Roasted beetroot with balsamic sauce and basil (G, V)
G = gluten free, L = lactose free, D = dairy free, V = vegan
